Product Details
Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener

Sweet!: From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener
By Mani Niall

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Product Description

Over the last five-plus years, food manufacturers and grocery retailers have helped to make once-obscure sugars and sugar substitutes like muscovado, turbinado, golden syrup, and agave nectar more readily available to U.S. consumers than ever before. Now Sweet! introduces home cooks and bakers to dozens of traditional and cutting-edge sugars and sweeteners that also include jaggery, panela, molasses, cane syrup, and many others. Drawing upon his years of personal and professional experience cooking and baking with these sweeteners, Mani Niall shows home cooks how to take full advantage of the various tastes and textures they provide with more than 100 recipes for cookies and bars, cupcakes and cakes, quickbreads, custards, pies and tarts, candy, and many other treats that showcase each sweetener’s most distinctive qualities.

Product Details

  • Amazon Sales Rank: #94548 in Books
  • Published on: 2008-10-06
  • Original language: English
  • Number of items: 1
  • Binding: Paperback
  • 288 pages

Features

Editorial Reviews

From Publishers Weekly
Niall (Sweet & Natural Baking), expands the world of sweet to home bakers with his extensive knowledge of natural sweeteners and over 100 recipes. Raw sugar such as turbinado, moist brown sugars like demerara and muscovado, and nonsugarcane options like agave syrup and fruit juice concentrates are incorporated in an enticing selection of recipes for cakes, pies, cookies, entrées and more. Niall spans the culinary world with international choices like Thai sticky black rice and mangoes, dulce de leche sandwich cookies and Vietnamese caramel chicken. American favorites such as sweet potatoes with a sorghum glaze, Meyer Lemon Shaker Pi and caramel applesauce cake can also be found. An informative primer and side notes provide additional recipe options, technique tips and nutritional information. This is a unique addition to the baker's shelf. (Dec.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

Publishers Weekly, 11/3/08
“This is a unique addition to the baker’s shelf.”


Tampa Tribune, 11/30/08
"Offers lots of alternatives for bakers who avoid using processed granulated sugar…Should inspire cooks to experiment with more nutritious ingredients.”


South Bend Tribune, 12/14/08
"When it comes to the bottom line and the final delicious outcome, the trip to the organic food store proves well worth the effort."

About the Author

Mani Niall, a professional baker, is the author of two other cookbooks, Sweet & Natural Baking and Covered in Honey. He lives near Oakland, California.

Customer Reviews

Sweet and full of sugar1
I don't doubt that the recipes in this book result in tasty treats but the title is misleading - that is, the subtitle is misleading "From Agave to Turbinado, Home Baking with Every Kind of Natural Sugar and Sweetener." Yeah, I guess "granulated sugar" is "natural" so technically the subtitle is accurate, but I was looking for recipes that used _healthier_ alternatives to granulated sugar - like agave. The vast majority of recipes in this book include granulated sugar and/or brown sugar. Not at all what I was looking for - it's going back to Amazon.

Interesting but poorly edited.3
Mani Niall obviously knows a lot about sweeteners. I got this book to learn more about a variety of sugars, how different sugars react in recipes, etc, and for this, the book is excellent.

However, at least one of the recipes is lacking a key ingredient in the ingredient list. His "Melt-in-Your-Mouth Chocolate Cake with Dulce de Leche" on page 82 sounds delicious. I wanted to make it, so I read the recipe, only to find that he didn't actually list ANY chocolate in the ingredient list. In the instructions, you are told to melt the chocolate and then combine it with the wet ingredients. This is a chocolate cake! Leaving out the chocolate (amount? type?) from the ingredient list is a glaring omission.

Also, in the same recipe, the reader is directed to a Dulce de Leche recipe found later in the book, on page 221. Page 221 contains, not Dulce de Leche, but Sugar Cone Ice Cream Bowls. Those sound tasty, but they're not helpful in making Dulce de Leche. Ultimately I had to look up the Dulce de Leche recipe in the index. Ah-ha! It's on page 204, nowhere near page 221.

These types of errors make it hard to recommend the book as more than a reference tool. If you can't trust the recipes to be correct, there's no point in buying it as a cookbook.

Proof reader?3
Interesting book needed a proof reader to correct page reference #'s and find omissions in recipe list of ingredients.