Overview

The number of sugar intolerant people continues to grow year on year. In the UK, more than eight million people are affected and in the US, around 30% of the population cannot eat sugar. Worldwide, this figure is estimated at over 200 million! For many, this has meant giving up the treats and pastime they dearly loved. In this exciting new cookbook, acclaimed chef Sophie Michell shows that it is possible to bake tasty treats without using sugar. From tasty titbits to cakes that will make any afternoon tea, Sophie shows how using no or very little sugar doesn't have to make your baking any less delicious. Featuring over forty recipes, Baking Without Sugar is the perfect addition for any health conscious baker's library. AUTHOR: Sophie Michell's first encounters with cooking were with her grandmother when she was just four years old. She would go onto become the UK's youngest female Executive Chef and has launched a number of successful restaurants. Sophie has also carved out a successful career away from the kitchen as a TV presenter on a number of smash hit TV shows, and as an established author and food writer. 50 colour illustrations

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9781526756367

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Sophie Michell's first encounters with cooking were with her grandmother when she was just four years old. She would go onto become the UK's youngest female Executive Chef and has launched a number of successful restaurants. Sophie has also carved out a successful career away from the kitchen as a TV presenter on a number of smash hit TV shows, and as an established author and food writer. In addition to this, Sophie has worked as an ambassador and consultant to heavyweight global brands and has been on the judging panel for a number of renowned food award panels. Sophie is well-regarded by the press and has appeared in and contributed to countless titles from Grazia, YOU, Stella and Healthy Magazine to The Telegraph, The Times, Guardian Weekend and Observer Food Monthly. Being sugar-intolerant, Sophie has created Baking Without Sugar with passion and experience of the subject, and with a view to helping everyone that wants to bake a little more healthily.

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