A Lighter Way to Bake

Lorraine Pascale, photographs by Myles New. Ecco, $29.99 (288p) ISBN 978-0-06-233291-2
U.K. food personality Pascale's first foray into the U.S. market is an inventive approach to baking. While the concept's been done before—a function often achieved simply by swapping out full-fat items like butter and cream for low or no-fat versions or using sugar substitutes, thus dropping the fat and calorie counts—Pascale goes out of her way to ensure that flavor and texture aren't lost in the process. She proves her purpose with one of the book's first recipes: "Extra Bananery Banana Loaf," in which Pascale roasts the bananas before adding them to the rest of the ingredients, amping up the flavor. Savory dishes, like a hearty lasagna with thinly sliced zucchini in lieu of pasta and a toothsome Thai fish pie topped with phyllo pastry instead of a traditional crust, pack a flavorful punch without the need for arcane ingredients or lengthy prep. Each recipe includes the nutritional information, but calorie counter or not, anyone with a sweet tooth will surely be enticed by the prospect of Pascale's "Apple, Calvados & Maple Syrup Upside-Down Cakes," "Cappuccino Cinnamon Pecan Muffins," and "Raspberry, Vanilla & White Chocolate Cake with Almond Flowers." With half the grams of fat as more traditional recipes, reader can have their "Key Lime & Lemon Cheesecake" and eat it too. (Apr.)
Reviewed on: 04/07/2014
Release date: 03/01/2014
Open Ebook - 288 pages - 978-0-06-233292-9
Show other formats
The Best Books, Emailed Every Week
Tip Sheet!