- ペーパーバック: 248ページ
- 出版社: North Atlantic Books (2008/10/14)
- 言語: 英語
- ISBN-10: 1556437447
- ISBN-13: 978-1556437441
- 発売日： 2008/10/14
- 商品パッケージの寸法: 17.8 x 1.3 x 23.4 cm
- おすすめ度： 1 件のカスタマーレビュー
- Amazon 売れ筋ランキング: 洋書 - 6,987位 (洋書の売れ筋ランキングを見る)
Sweet Gratitude: A New World of Raw Desserts (英語) ペーパーバック – 2008/10/14
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Sweet Gratitude is a cookbook with a message: raw desserts aren’t only healthier for both people and the planet, they can also be every bit as tasty–indeed, sinfully so–as their mainstream counterparts. Tiziana Tamborra and Matthew Rogers, both master dessert chefs at the pioneering San Francisco-based Café Gratitude, present a tantalizing table of after-dinner or any-occasion delights. Illustrated with gorgeous color photographs, the recipes range from simple and quick to advanced and detailed, showing how versatile commonly used fruits and nuts are for whipping up innovative and beautiful desserts. Providing authoritative information on techniques and specialty ingredients, and emphasizing the seasonal and the regional, Sweet Gratitude contains fresh takes on old favorites like pumpkin pie and tiramisu, as well as ingenious new creations like Pomegranate Fig Tart, Brazil Nut Chocolate Ganache, and Shortbread Thumbprint Cookies with Goji Berry Jam. Ideal for anyone looking for healthier dessert choices as well as a valuable resource for people with special dietary needs including those who cannot consume dairy, gluten, or refined sugar, Sweet Gratitude shows readers how to craft what may be the most elusive item in the culinary canon: the guilt-free dessert!
“Whenever I have the opportunity to visit Café Gratitude, I am usually so overwhelmed by the joy and wonder of the dessert menu that I literally skip my meal and just have one or more of the delicious raw, organic desserts.”
—David Wolfe, author of The Sunfood Diet Success System, Naked Chocolate, and Amazing Grace and founder of Sunfood Nutrition
“The recipes in Sweet Gratitude can seem involved at first—they may entail learning to use unfamiliar ingredients such as Irish Moss (a sea vegetable) or learning to create your own liquid vanilla—but once you’ve learned the techniques, the recipes aren’t as complex as they first seemed and the results are oh so worth it. With regular desserts, you can expect only sin and guilt from your indulgence, but with these recipes you get living enzymes, protein, and healthy fats. I've been blown away by every recipe I’ve tried.”
“Forget that these are the healthiest desserts you will ever eat. Matthew and Tiziana have taken their genius and put it into a collection of the most creative, delicious, purely decadent, over-the-top-amazing recipes I’ve had the pleasure to eat and admire!”
—Elaina Love, founder of Pure Joy Planet, executive chef and co-owner of Café Soulstice
“These recipe are alive with love, charm, and true passion for life!”
—David and Cynthia Briscoe, co-founders of Macrobiotic America
“The format of the book is built like a self-help book but with the comforts of food…This is truly an inspirational and educational book I enjoyed reading from cover to cover.”
“The recipes are entirely raw, packed with nourishment, with no compromise in flavor, texture or beauty…”
—Breathe Deep Productions
“Sweet Gratitude is amazing… Many easy-to-follow recipes… they all look fab!”
—Vegan Raw Ranch
“…When I saw this festive pomegranate cheesecake in the raw recipe book Sweet Gratitude, I knew I found the perfect holiday inspired cheesecake.”
“[Sweet Gratitude is] an uplifting book with a holistic approach to well being and food…I do recommend this book without reservation. I think anyone interested in healthy eating should have this in their collection.”
—Eco Mama’s Guide to Living Green
Amazon.com で最も参考になったカスタマーレビュー (beta)
5/1/2009 update: This is STILL my very favorite raw recipe book. I'm eating German Chocolate cake--with a HUGE smile on my face. The cake has an amazing texture...just like a real cake (like a dense flourless cake). I've made the fudge and coconut cream pie...I'm just amazed at how delicious everything is.
The photos are nice, the treats look delicious, but every recipe contains a lot of added sweetener. The recipes already include dried fruit, I really didn't find that they needed so much "natural" sweetener (agave syrup, which I personally don't believe is any better for us then white sugar or honey). I actually used only a quarter of the sweetener called for.
The great thing about this book, though, is most ingredients are real, whole foods and every recipe is gluten-free, naturally.
This being said, the desserts are amazing - the best I've tried. Having tried 5-6 so far, they are incredible. You will not believe that they aren't using cooked ingredients - the structure and tastes are very well done (ex: lemon merengue, apple pie, several of the cakes). The accompanying photos help a lot to see how the creation might look if you followed it the authors way, you can, of course, mix things up and change the appearance to suit your own guests.
I consider this the book to use when one has company over and you are looking to put on a quality meal/show. While we do use it occasionally for everyday eating, it's a lot of work to throw it together for a family of 3. This is the type of book that will convert people to the raw food way in a most enjoyable way.
I am still looking for that 'chocolate chip cookie recipe' to die for. This book does not have one that rivals the best baked ones I am used to. Might have to create one and send it in... ;)