In today's health-conscious society, it offers delicious and healthy alternatives to traditional ``scratch'' baked products without utilizing expensive sugar and fat substitutes or artificial ingredients. A multitude of healthful recipes, including classic desserts and pastries, have been reformulated for lower fat, sugar and sodium content and higher fiber content. Along with a wealth of illustrations and tables to aid readers in grasping the theoretical and practical ideas presented, the nutritional benefits of each recipe can be found listed in the appendix.
|Publication date:||6th January 1992|
|Author:||Maureen Egan, Susan Davis Allen|
|Publisher:||John Wiley & Sons Inc an imprint of John Wiley and Sons Ltd|
|Categories:||Cakes, baking, icing & sugarcraft,|