The Stevia Cookbook: Cooking with Nature's Calorie-Free Sweetener

by Ray Sahelian, Donna Gates

Enjoy sugar-free versions of your favorite dishes without the guilt, the calories, or the health risks.

Derived from a South American plant and widely available in the United States, stevia is an all-natural, calorie-free sweetener that is three hundred times sweeter than sugar, suitable for diabetics, safe for children, and does not cause cavities. The Stevia Cookbook includes documented studies and testimonials, as well as more than one hundred recipes for satisfying entrées, hearty side dishes, and sinfully sweet desserts.

Genres: Cookbooks

192 pages, Paperback

First published January 1, 1999

Reviews

[Laurla2]

not what i was looking for. i'm trying to find a cookbook on how to use the actual plant leaves that i grow myself.

this book only has recipes using white pure stevia powder, the crap cut with maltodextrine that they sell in the stores (and it conveniently has a list of vendors) or else clear liquid concentrate made with white pure stevia powder.

it does go into detail about the challenges of baking with stevia, such as it doesn't aid yeast in rising like sugar does, it doesn't brown as it bakes like sugar does so its difficult to tell by looks alone if something is done baking, and it doesn't have sugars crystalline structure so texture may be different, especially in cakes. it also says the potency of different brands of stevia powder may vary, so no matter what you should mess around and try multiple batches with different amounts.

[Kharismatic · Rating 3 out of 5]

Informative book about stevia and its history. Great recipes as well, especially the pie crust and coconut banana cream pie recipes. This book (and stevia) could save your life.

[Angela · Rating 4 out of 5]

At last! Full of organic recipes using macrobiotic food takes on traditional American cuisine.