The low-carb baking and dessert cookbook

307 Pages·2004·4.516 MB·English

by  Ursula Solom

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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
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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