Baked Sweets
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Midwest Sweet Baking His
Recipes and stories of the bakers of the heartland—from family kitchens to county fairs to iconic businesses. Discover how the Midwest refined the nation's sweet tooth through a delicious mix of immigrant traditions and American ingenuity. Chef Jenny Lewis dips a spoon into generations of homemade desserts, and examines the cogs and wheels of some of the biggest brands of the baking industry—taking us on a journey that evokes nineteenth-century flour mills, state-fair baking competitions, and roadside pie stands as well as the twenty-first century treats being made in the Great Lakes region. In this history Midwest beet sugar, vanilla cream, and evaporated milk are mixed into a narrative of wars, social shifts and politics, including many first-person interviews. Along the way you'll learn how to make Pumpkin Whoopie Pies, witness the rise of Red Star Yeast, plumb the secrets of the Kraft Oil Method, and encounter a rich medley of other true stories and irresistible recipes from Wisconsin, Illinois, Indiana and Michigan.
The Low-Carb Baking and Dessert Cookbook
Scrumptious, easy-to-make breads, pastries, and confections from a chef who is revolutionizing carb-smart cooking and eating "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 . . . treats that, if we use them wisely, will make it that much easier to stick to the . . . plan for life." --From the Foreword by Dr. Mary Dan Eades, M.D. coauthor of The Low-Carb CookwoRx Cookbook and Staying Power Do you dream of the warm, satisfying taste of hearty brown bread or the flaky goodness of hot buttermilk biscuits? Do you long for fresh-baked muffins, the sweet chilled delights of peach ice cream, or the yumminess of blueberry pie? Now, thanks to extraordinary chef Ursula Solom, you can once again experience the full, rich flavor and satisfaction of these and all your favorite high-carb treats without compromising on your commitment to carb-conscious eating. From Sourdough Bread, Cheese Bread Sticks, Banana Coconut Muffins, and Vanilla Cookies to Devil's Food Cake, Butterscotch Cream Pie, Peanut Butter Swirl Ice Cream, and White Walnut Fudge, The Low-Carb Baking and Dessert Cookbook is filled with more than 200 all-new, easy-to-prepare recipes for savory treats and scrumptious sweets that will satisfy your cravings while helping you slim down, shape up, and realize all the benefits of carb-controlled living--including keeping the pounds off. Each recipe features step-by-step instructions and complete nutrition information. Your whole family will love these recipes--and you'll enjoy eating all the delicious baked goods, desserts, and confections you thought you had to sacrifice for a healthy lifestyle.
Bioactive Factors and Processing Technology for Cereal Foods
This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.