Baking with Less Sugar, by Joanne Chang, Chronicle Books, 200 pages, $34.
Joanne Chang admits to having a sweet tooth.
That is a big part of what motivated her to pursue her passion for baking and open the Flour Bakery & Café. After 14 years of running the bakery she says in her book Baking With Less Sugar, “It still makes me giddy at how gorgeous a full counter of beautifully prepared baked goods can be.”
Sugar has always been a key ingredient in baked goods, but Chang has found her interest growing in baking with less or no sugar. She suggests that not focusing on sugar allows more alluring, complex flavours to come out.
Using natural ingredients like honey, maple sugar, dark chocolate and fruit, it is possible to create tantalizing foods that are healthier to eat.
Chang prepares readers for this approach by providing information on why it’s a good idea to reduce the amount of sugar used. She also suggests items for stocking a kitchen, techniques on baking with sugar alternatives, and the science of sweets.
The recipes in this book are presented in five chapters based on the type of sweetener used.
Chang includes personal comments in many of the recipes as she guides readers through the creation of these delectables.
Throughout the book are gorgeous photographs by Joseph De Leo that will make readers want to start baking right away.
