By Published Oct. 7, 2016
Our recent cookbook, Naturally Sweet, is your ultimate guide to baking with less sugar. Perfect for bakers of all kinds, the book opens with essential information, including a substitution chart and a breakdown of the science of sugar. And best of all, the 120 revolutionary recipes for great-tasting baked goods and desserts rely on less processed sweeteners (Sucanat, coconut sugar, date sugar, maple syrup, and honey) and taste as good as the originals.
Lauren Grant is the voice behind the blog Zestful Kitchen. She recently took to her blog to publish a review of one of our latest releases, Naturally Sweet. Halfway through reading the cookbook, Lauren said she “stopped marking the recipes I wanted to make because nearly every page had a sticky note on it.”
Lucky for Lauren, in the summer of 2014 she worked as a test kitchen intern, getting a front row seat to all of the recipe development that happens at America’s Test Kitchen. She brought that recipe development know-how and cooking background to her blog post, informing readers, “Sugar is not only used for sweetness, it is largely used for structure, texture, and color, just to name a few.” Lauren made the Blueberry-Lemon Curd Tart, which features two natural sweeteners: Sucanat and honey.
What else did Lauren have to say about Naturally Sweet?
“Packed full of both classics and new favorites, this book of foolproof recipes was bound to deliver. And did it ever!”
“The editors at ATK had to completely re-think the baking and cooking process of recipes utilizing sugar.”
“Naturally Sweet covers all types of recipes from muffins and quick breads, to cakes, frosting, tarts, and ice cream. There is a recipe for every occasion and taste preference, which is just one more reason why I absolutely love this book.”
“I am always looking for ways to cut down on sugar in classic recipes, and this book found a way to accomplish that while maintaining, and even improving, the traditional qualities of those recipes.”
There is a recipe for every occasion and taste preference, which is just one more reason why I absolutely love this book.
