Better Baking: Wholesome Ingredients, Delicious Desserts

by Genevieve Ko

A seasoned baker offers secrets for making desserts that are healthy but put taste first, using flavorful whole grains, nuts, seeds, vegetables, and fruit and the right balance of butter, oil, and sugar.

  • Format: Hardcover
  • ISBN-13/ EAN: 9780544557260
  • ISBN-10: 0544557263
  • Pages: 400
  • Publication Date: 09/27/2016
  • Carton Quantity: 10
About the Book
About the Author
Reviews
  • About the Book
    Making classic baked goods more flavorful with whole grains, nuts, fruits, and healthy fats. Plus, tasty gluten-free, dairy-free, and vegan options. 

     

    After more than a dozen years developing recipes for food and health magazines and collaborating with noted pastry chefs, Genevieve Ko was determined to create treats that were just as indulgent as their original counterparts, as well as more full flavored and nourishing. In a word, better. Healthful oils prove superior to butter, giving Mocha Chip Cookies crisp shells and molten insides, liberating the citrus in Lemon Layer Cake with Olive Oil Curd, and tenderizing Melting Walnut Snowballs. Refined white sugar pales beside concentrated sweeteners like pure maple syrup, brown sugar, and molasses in muffins and granola. Pomegranate Pistachio Baklava uses reduced pomegranate syrup instead of the usual saccharine one. Nubby flours with personality—whole wheat, spelt, rye, buckwheat, graham flour, and almond flour—bring richness to such desserts as Glazed Apple Cider Doughnuts. And pureed fruits and vegetables (beets in Red Velvet Roulade with Strawberry Cream Cheese; grated zucchini in Chocolate School Party Sheet Cake) keep desserts extra moist.

  • About the Author
  • Excerpts
  • Reviews
    A Tasting Table Fall 2016 Pick 

    An Epicurious Fall 2016 Pick 

     

    Named one of the best fall cookbooks of 2016 by The New York Times 

     

    "It’s hard to find a dependable baking cookbook, but look no further. Baking expert Genevieve Ko brings you flawless recipes that use modern, healthful ingredients." — RealSimple.com 

     

    “Genevieve Ko has cracked the code: She’s found a way to make beloved sweets good and good for us.  Ever wonder what your favorite cookie, cake or muffin would be like with less sugar? No eggs? Different oils? Healthful flours? Nuts? Grains?  Ko’s got the smart answers.” — Dorie Greenspan, author, Baking: From My Home to Yours and Dorie’s Cookies 

      

    “A sign of a great baking book for me is when I pick it up and immediately want to start baking from it. Better Baking is not only full of inspiring recipes but also gorgeous photos and numerous helpful hints on how to bake with more wholesome ingredients. Kudos to Genevieve for sharing recipes that will make all of us better bakers.” — Joanne Chang, Pastry Chef/Co-Owner, Flour Bakery+Cafe 

      

    “Here are short cuts to simplify, tips to prevent disasters, and amazing, delicious recipes, many with whole grains, seeds, and nuts. Whole-grain wedding cookies better than the original — every recipe you want to try right now!" — Shirley Corriher, author, BakeWise 

      

    "Better Baking is pure joy. Do yourself a favor: Run home and make the Double-Date Sticky Toffee Pudding Cakes." — Matt Lewis & Renato Poliafito, co-owners, Baked 

     

    “An instant classic with wholesome, diverse ingredients that will leave you feeling great about what you've just baked.” — Art Smith, chef, Homecoming: Florida Kitchen and Southern Shine   

      

     “A beautiful and thoughtful master class on how to bake your cake and eat it too.” — Carla Hall, Co-host, The Chew and owner, Carla Hall's Southern Kitchen 

      

    “The best baking book I have seen in many years.” — Sarabeth Levine, author, owner, Sarabeth’s Kitchen and author, Sarabeth’s Bakery  

     

    “Ingenious recasting of favorite recipes.” —Entertainment Weekly 

      

    "Don’t be put off by the word ‘wholesome.' It’s true she cuts back on butter and refined sugar; it’s true you’ll find whole-grain flours and a plentiful use of nuts and seeds, but she handles these alterations with the wisdom and integrity of a great baker; and the results are scrumptious by any standards.” —The New York Times Book Review 

      

    "Motivated to update classics with more alternative flours and less sugar, Ko has created some of the most innovative flavor combinations you’ll find in a baking book, such as Fennel and Currant Corn Bread; Buckwheat Almond Apple Cake; Toasted Walnut and Grape Clafoutis; Chestnut Kisses.” —Washington Post 

     

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