2024 the best way to cook london broil review

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(as of Dec 04, 2024 18:28:09 UTC - Details)

In this timely, unique cookbook, America's Test Kitchen tackles the monumental challenge of creating foolproof, great-tasting baked goods that contain less sugar and rely only on natural alternatives to white sugar.      

White sugar is one of the most widely demonized health threats out there, even more than fat, and consumers are increasingly interested in decreasing the amount of sugar they use and also in using less-processed natural sweeteners. But decreasing or changing the sugar in a recipe can have disastrous results: Baked goods turn out dry, dense, and downright inedible. We address these issues head-on with 120 foolproof, great-tasting recipes for cookies, cakes, pies and more that reduce the overall sugar content by at least 30% and rely solely on more natural alternatives to white sugar.

Publisher ‏ : ‎ America's Test Kitchen; 1st edition (August 23, 2016)
Language ‏ : ‎ English
Paperback ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 1940352584
ISBN-13 ‏ : ‎ 978-1940352589
Item Weight ‏ : ‎ 1.85 pounds
Dimensions ‏ : ‎ 7.38 x 0.79 x 9.09 inches
Reviewer: EEMaker
Rating: 5.0 out of 5 stars
Title: Looks great - ready to start cooking!
Review: I haven't cooked anything from the book yet but to me the recipes look great and America's Test Kitchen has never failed me. I will need to go out and buy sucanat and coconut sugar and a spice grinder to cook many of the recipes, but it makes sense with a book of this type that I'll need to get some specialty items. Other reviewers complain about the use of white flour and heavy cream and butter. I agree with the white flour but an easy substitution of wheat flour or wheat pastry flour should work fine in most recipes. For heavy cream, cows milk, and butter, many do support the use of these fats. Anyone following 100 Days of Real Food and Michael Pollan should be happy with this book to make occasional treats as long as they substitute whole wheat for white. Fat is not bad! Fat is very useful tool for anyone who has cut sugar. You can't please all diets but they did what they set out to do - cut sugar. I also love that the book isn't just traditional desserts. It includes some delicious-looking popsicle recipes and some unique fruit desserts, including banana ice cream, which is a go to for low sugar advocates. I do love that there are often substitutions for the specialty sugars, allowing for granulated sugar. For those that want to lower their sugar intake but who aren't following a full real foods diet, that will make the recipes more affordable. Overall I'm exited to try it out, I just wish there was a mash up of this book and Cooking for Two so I could make smaller portions for me and my husband. Guess I'll have to do the math myself!

Reviewer: Perelandrian
Rating: 5.0 out of 5 stars
Title: Great place to start learning about unprocessed Sugars, Excellent Banana Creme Pie
Review: This is a great cookbook if you are wanting to learn more about using alternate sugars that are not processed or just want to bake with less sugar/added sugars. I've had it for a couple months and have gotten through much more of this cookbook than many others I own. This is probably due to the wonderful photography for every recipe which has convinced me to try them. The raspberry sorbet was awesome and had a nice tart flavor, we also liked the honey almond coffee cake, Chocolate Creme Pie...We have enjoyed all of the ones we've done except for the lemon squares. I think the target audience is people who like to eat things in their natural/unprocessed state. People who usually drink whole milk or raw milk and aren't worried so much about all the diet rules as much as much as moderation.I think the cinnamon rolls would be better with just regular brown sugar unless you have a really rich coconut palm sugar. Maybe use a South East Asian one not Wholesome's. It just is lacking in flavor. One thing to note, the cinnamon rolls were not too heavy and they only had a 30 minute rise time.The granola is a great base recipe for granola. It sticks together really nice and has a sweet/savory flavor. We make the almond and oat part and then add our own dried fruit when we eat it.The apple danish spirals were beautiful but would be much better with a homemade laminate dough. The store bought puff pastry just isn't that great.The banana creme pie was amazing. It only had 5 TBS. of sucanant and was super easy to make. Decreasing the added sugar allowed the sweetness of the banana to come through. It was rich and a wonderful banana flavor. Just great. Happy baking 🙂

Reviewer: Bobbie Hayes
Rating: 4.0 out of 5 stars
Title: Good but not my favorite.
Review: I like this book a bunch. Most of the recipes use various natural sugar substitutes. Sucanat (67 recipes), Coconut sugar(9 recipes), date sugar (2 recipes), honey (24 recipes), maple syrup (16 recipes), chocolate (11 recipes) and no added sweetener (11 recipes). I can only get sucanat at a health food store and it is quite expensive. Also, sucanat requires use of a spice grinder to make it finer for use.I was a bit disappointed. Then I noticed that each of the recipes with either sucanat or coconut sugar have the granulated sugar substitution also. That makes it more useful for me. I've had the book for a couple weeks and have only made two recipes using regular granulated sugar. Both had 30-50% less sugar than usual recipes and turned out well.I would buy the book knowing about the use of alternative sugars because of the ability to still use granulated sugar. Some of my friends who are more into alternative cooking are really happy about the book. All in all, the techniques are totally accessible, the ingredients are generally available (especially if you live in a larger city) and if you don't mind having to further process the sucanat, it's great.

Reviewer: Linda Lou
Rating: 5.0 out of 5 stars
Title:
Review: My order came very quickly and in perfect shape. I’m happy to add this book to my collection. ATK recipes produce perfect results every time (that is if you are good at following instructions). I made the lemon blueberry tart. It was amazing. My first attempt at making crust (I usually just buy it but this crust was made in the food processor so it was easy peasy) and it turned out beautifully.

Reviewer: Raymond T.
Rating: 5.0 out of 5 stars
Title:
Review: Wife loves it. Recipes are delish.

Reviewer: St-Louis France
Rating: 4.0 out of 5 stars
Title:
Review: Bonne recettes

Reviewer: Izabela
Rating: 5.0 out of 5 stars
Title:
Review: Quality recipes, quality book, quality ...what I have come to expect from the American Test Kitchen!

Reviewer: Carol
Rating: 5.0 out of 5 stars
Title:
Review: excellent recipies good eating recipies