The Low-Carb Baking and Dessert Cookbook (Поваренная книга низкокарбонатной выпечки и десертов)

307 Pages·11.783 MB·English

by  Solom U.

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The Low-Carb
Baking and Dessert
Cookbook
Ursula Solom
Foreword by Mary Dan Eades, M.D.
John Wiley & Sons, Inc.
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The Low-Carb
Baking and Dessert
Cookbook
Ursula Solom
Foreword by Mary Dan Eades, M.D.
John Wiley & Sons, Inc.
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Copyright ©2004 by Ursula Solom. All rights reserved
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
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Library of Congress Cataloging-in-Publication Data:
Solom, Ursula.
The low-carb baking and dessert cookbook / Ursula Solom ; foreword by Mary Dan Eades.
p. cm.
Includes index.
ISBN 0-471-67832-5 (cloth)
1. Low-carbohydrate diet—Recipes. 2. Desserts. 3. Baking. I. Title.
RM237.73S637 2005
641.5'6383—dc22 2004014935
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
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I dedicate this book to the few physicians and researchers who,
despite condemnation from their peers, have persisted in bringing us
this wondrous new way to look at nutrition. It has given us a diet that
goes far beyond weight loss, a diet that can improve the health of vir-
tually anyone willing to give it a serious try. My deepest gratitude
goes to those among these pioneers who have affected my life directly
and personally: Michael R. Eades, M.D., and Mary Dan Eades, M.D.,
whose informative books explain complex diet issues clearly, and
Richard K. Bernstein, M.D., who is selflessly devoting his time to
help people with diabetes live healthier and longer lives. His ideas are
based on the principles of carbohydrate restriction he discovered on
his own as a person with diabetes over thirty years ago; his books also
help spread this important message.
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C
ONTENTS
FOREWORD BY MARY DAN EADES, M.D. vii
ACKNOWLEDGMENTS ix
INTRODUCTION 1
1 The Low-Carb Kitchen Manual 5
2 Minutes to Raised Breads 19
3 Quick Breads, Muffins, Scones,
and Coffee Cakes 51
4 Cookies and Bars 97
5 Cakes and Pies 141
v
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6 Puddings, Custards, Ice Creams, Jams, and Sauces 209
7 Chocolates and Candies 255
SOURCES 283
INDEX 287
vi CONTENTS
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F
OREWORD
T
hey say time flies when you’re having fun. That sentiment must
certainly be true, because it doesn’t seem possible that we entered the
low-carb arena twenty years ago. But indeed, we began developing
and fine-tuning our Protein Powerdiet for our patients and adopted it
ourselves in 1984. Those of you who, like us, have been living the
low-carb life for years can attest that adhering to its principles took a
fair amount of commitment and ingenuity in the olden days.
Today an ever-growing number of low-carb versions of everything,
from chips to pasta, jockeys for space on grocers’shelves, although
admittedly many of them are not exquisitely tasty. Back then there
were no commercially available low-carb snacks or treats, no protein
shakes or bars, nothing convenient to make life easier for the strug-
gling low-carb dieter. In fact, as recently as 2002, when along with
Ursula Solom we first proposed The Low-Carb Comfort Food Cook-
bookto our publisher, there was but a scant handful of low-carb cook-
books available on the Internet to help dieters cook low-carb meals at
home, and none were available in mainstream bookstores. Back then,
making low-carb eating work was pretty much a solo project for the
committed cook.
It has always been our belief that the pathway to long-term success
on a low-carb diet (or for that matter, any diet) must ultimately go
through the kitchen. And here’s why. Although it’s certainly possible
to lose weight in what we would call an artificial environment—that
is, by using meal replacement supplements or weight-loss shakes
instead of everyday food, going to a spa for several weeks, or taking
diet pills—these measures are simply tools to make short-term weight
loss go faster. Maintaining a healthy weight and keeping a lid on cho-
lesterol, triglycerides, blood sugar, or blood pressure for the long haul
demand a sea change in the way a person eats and, more importantly,
cooks at home.
Much of low-carb cooking is simple—more a matter of selection
of types of foods than inventiveness. For instance: grill a steak, toss a
vii
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salad, and substitute roasted veggies for potatoes and you’re there.
Whip up a cheese omelet with a side of sausage and some fruit, hold
the toast, and voilà! No problem. Pop a tin of muffins into the oven
and . . . uh-oh, now you’ve got a problem. What, exactly, does one use
to replace the 2 cups of flour and the sugar that are the core of a batch
of traditional yummy muffins? Or a crusty loaf of bread, flaky pie
crust, or chewy cookie? If you’re like most people trying to bake low-
carb, you’re stumped, at least until you learn a few tricks of the
low-carb trade.
The task of figuring out how to adapt high-carb recipes—particu-
larly for candies and baked goods—to the low-carb format can be
daunting if you have no basis from which to work. Thanks to Ursula
Solom, you won’t have to undertake that task. As she did in our col-
laboration, The Low-Carb Comfort Food Cookbook, Ursula has
worked tirelessly to develop scores of recipes for breads, biscuits,
pastries, cookies, pies, cakes, candy, and confections that are not
merely low-carb, they’re delicious to boot! Her culinary alchemy
gives us all a leg up on the learning curve to make luscious low-carb
treats that, if we use them wisely, will make it that much easier to
stick to the low-carb plan for life.
This comprehensive cookbook contains it all—from breads to cof-
fee cakes, from ice cream to chocolate truffles, from Bavarian cream
to blueberry pie. Every delectable sweet treat you’ve missed on low-
carb can now be yours for the making. Just open the book to any page
and dive right in; you’re sure to find something wonderful. Enjoy.
—Mary Dan Eades, M.D.
viii FOREWORD