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1: Yummaroo!
If you are looking for a wonderful natural cookbook with yummy recipes...congrats...you found it. I have been using this book over and over. Even my co workers love most of the things I bake. I love to bake and I have MANY cookbooks...some natural, some regular...but this one is the best. I love the use of something other than white flour, sugars, and dairy. As I have said...It is YUMMAROO!
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2: Good for limited allergies
Pretty good book if you need to eliminate foods with sugar and dairy. It has pretty good recipes that even kids will like.
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3: Helpful tips-delicious recipes!
Meredith McCarty has succeeded in providing us with a guide to healthy dessert making while being very conscientious of a totally vegan lifestyle. Everything we've tasted from the recipes in this book have been delicious and straighforward to make. The book's also packed full of explanations of how certain ingredients won't work, gives suggestions on ones that will and offers gorgeous pictures of the finished product.
I highly recommend this to all vegans looking for desserts to serve family and friends alike!
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4: must have
If you are cutting back on sugar and missing dessert this book is an excellent introduction. With easy to follow receipes that even beginners can cook. And even the more advanced can use this as a jumping off point.
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5: Great Recipes for the health minded baker!
I love this cookbook. It has great information on all types of sweeteners and goes through many different types of oils and flours too. The main ingredients she uses in this book for sweeteners are brown rice syrup, barley malt syrup and some have maple syrup. It is pretty easy to find the ingredients and the directions are easy to follow although I am a fairly experienced baker so I do "add lib" when I cook and find that the end result has been great. I made the lemon cake with the sauce but minus the lemon tofu cream because I have a slight allergy to soy. Tofu is definately a required taste and she uses very little in this book and it can easily be omitted.
She does use carob in some recipes so if you do not like carob you can just use cocoa powder or non dairy tropical source chocolate chips. There are quite a few color photos too.
I look forward to making more recipes from this book and the book is worth buying just for the eye opening info she provides on chemicals and how some of our ingredients are processed. It really motivates you to try to find a more natural alternative.
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