Sugar-Free Cooking With Stevia: The Naturally Sweet & Calorie-Free Herb (Revised 3rd Edition)

Good question. Used for centuries in South America and the most popular non-caloric sweetener in Japan, stevia has been unfairly targeted by the FDA read more about the controversy in Chapter 3.

This revolutionary sugar-free cookbook is the ONLY book that gives you:

* Nutritional Information & Food Exchanges

* The Most Frequently Asked Stevia Questions and Answers

* How to Choose the Best Stevia and Use It Successfully

* Conversion Charts Complete and Easy-To-Use for Stevia, Sugar, and Artificial Sweeteners

* A Choice Between Cooking with Pure Stevia Extract, Stevia Blends, or Packets of Stevia

* The Use of Basic Ingredients You Already Have in Your Kitchen

* Best of All, Over 200 delicious recipes everyone will love!

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All Customer Reviews
Average Customer Review:
11 of 11 people found the following review helpful:

Disappointed, 2007-10-06
I ordered 3 Stevia recipe books, and this is the most disappointing out of all of them. If you are simply looking to replace sugar with stevia, this book's for you.
The pros are:
It has a bunch of recipes, more than the other books.
It gives you amounts for 3 different types of stevia (not the liquid) so you are not expected to purchase a certain type to make the recipies, unless you only have the liquid.
Most recipes do not contain other sources of sugar as some stevia cookbooks were reported to do.
That's about it for the pros.
I would think most people using stevia are also looking for healthy. If they were simply looking to cut the sugar from their diet, they would be using some sort of sugar alcohol which is much easier to come by, in lieu of the stevia. This book simply replaces the sugar with stevia. He recommends to use margarine in most recipies without thought to the hydrogenated oils. He uses processed refined flours, no whole grains. He does have a few recipies with hidden sugars like his Instant Cocoa Mix which contains powdered nondairy creamer, this can also have hydrogenated oils in it as well as the sugar. At least one recipe called for molasses. To use this cookbook in a healthy way, you would have to modify almost every recipe in one way or another. I haven't made anything from it yet because I'm not up to the task of trying to alter a recipe in the way this book needs.



21 of 22 people found the following review helpful:

good book, some math involved, 2005-03-26
The nutritional data is for the entire batch of whatever you are making. On a dressing it says it is 1018 calories per serving, but if you look up the ingredients it is for the whole recipe. So for the dressing, you have to divide by 8 if you use 2 Tablespoons on your salad, which ends up being 127 which is alot better than 1018.
There are good recipes, just you have to do extra math to find out how much calories, fat, carbs, protein, etc you actually eat.


14 of 25 people found the following review helpful:

UNBELIEVABLY HIGH-FAT, 2005-03-08
Perhaps I haven't read the nutritional information correctly - if so, I will feel like an idiot, but will at least feel that that's a more logical explanation than that these recipes are actually this high in fat. I can't believe that stevia can't be used in ways that are overall health-conscious. Many of the recipes are so high in fat and calories as to be unusable, certainly for diabetics, who need to watch their weight and who are at greatly elevated risk for heart disease. There are a few lower- or moderate-fat recipes, but the rest are outrageous - hot fudge sauce, for example, that has more than 120 grams of fat per serving? More, in other words, than three Big Macs? These recipes might be all right for occasional use by the very thin who are positive that they are not genetically predisposed to any sort of cardiovascular disease, but I can't recommend it to anyone else. I also have to say that this has discouraged me from buying cookbooks online - better to get them in the store where you can check this kind of thing out before you buy.


19 of 19 people found the following review helpful:

Still Experimenting, 2002-01-07
I am still working with the recipes in this book but overall, I have been pleased...especially with the conversion chart. I believe this is worth it. I am a low-carber and I'm told that Kirkland has also come out with a Low-Carb stevia book.


21 of 38 people found the following review helpful:

I so wanted to love this cookbook..., 2001-07-21
Because I'm a sugar addict trying to break the addiction. When I started learning about Stevia, and how you can still have sweets without it jacking up your blood sugar, mood, and general health, I was overjoyed. But after trying a few of the recipes I'm selling my cookbook and chunking my stevia. Maybe I'm using the wrong kind or something, I don't know. All I know is that it doesn't taste anything like it's supposed to, and I'm a decent cook.

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