Sweet and Natural or Sweet Hands

Sweet and Natural: More than 120 Sugar-Free and Dairy-Free Desserts

Author: Meredith McCarty

Acclaimed natural foods chef Meredith McCarty brings together simple recipes for pies, cobblers, cakes, cookies, sorbets, and fresh-fruit desserts that are both healthful and delicious. Using fresh fruit, whole-grain flours, natural sweeteners, and light vegetable oils, the recipes range from home-spun classics to spectacular newcomers, including blackberry cobbler, chocolate-pecan bourbon bundt cake, peach and cherry pie, lemon-walnut tea cake, fresh plum galette, raspberry sorbet, orange-ginger oatmeal crunch cookies, fresh strawberry compote with orange-ginger syrup, and many more.

Sweet and Natural is a must-have resource for anyone who wants or needs to eliminate unwanted fat, refined sugar, and cholesterol-and celebrate good health with great desserts.

Table of Contents:

Acknowledgments	ix
Preface	xi
Introduction	1
About the Recipes and Nutritional Analyses	7
Ingredients	10
Whole Grain Flours	10
Natural Sweeteners	16
Dairy & Its Alternatives	27
Vegetable Oils	34
Thickening Agents	39
Leavening Agents	43
Salt	46
Fruit	50
Seasonings	51
Chocolate & Carob	52
Edible Flowers	54
Appliances, Cookware, & Supplies	55
Fresh Fruit Desserts	57
Sorbets	77
Pies & Tarts	91
Crisps & Cobblers	140
Cakes, Tea Breads, & Muffins	158
Cookies	204
Puddings	225
Nut Milks, Pastes, & Creams	240
Resources	247
Bibliography	253
Index	256

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Sweet Hands: Island Cooking from Trinidad and Tobago

Author: Ramin Ganeshram

Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad№s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago№s population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. Sweet hands: Island Cooking from Trinidad & Tobago includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life. Portions of this book's proceeds will go to America's Second Harvest to benefit victims of Hurricane Katrina.

New York Daily News

Sweet Hands is an enjoyable acquisition for Caribbean cuisine novices and those who were raised on the fare.