Desiree Reads’s Reviews > The Ketogenic Cookbook: Nutritious Low-Carb, High-Fat Paleo Meals to Heal Your Body > Status Update

"(U)se crystalline sea salt... (for) a slightly crunchy profile. If you are making a creamy dessert... try... a salt that dissolves well, such as flaked sea salt."

"Salt makes spices more fragrant and citrus more vibrant... salt is a flavor enhancer, not a flavor replacer.

"Many pastry chefs suggest doubling the salt in any classic dessert recipe and cutting back on the sugar.

"(D)on't use iodized table salt in your desserts... you want the salt to complement... not to make it taste of chemicals, which table salt can do."

"The secret to success when baking with erythritol... is to cream the fat first, then add the sweetener. When making traditional baked goods, normally sugar and butter are beaten together; a chemical reaction between the two creates a lot of air. Since erythritol has a different chemical structure than sugar, the butter (or other fat) should be beaten on its own until light and fluffy... after... erythritol added."

Chapter 8
Specialty Ingredients

"propaganda has led us to fear fat and embrace packaged foods"

"processed goods... were created to mimic the military's food rations"

Chapter 7
Cooking Keto

"it fits the way our bodies are designed to work"

"Real food... meant full-fat meat from cows that ate grass on a family farm, wild game, whole eggs from chickens allowed to roam, wild-caught fish, natural fats like butter and lard, some wild vegetation grown in a garden."