Olive Oil Baking: Heart-Healthy Recipes That Increase Good Cholesterol and Reduce Saturated Fats by Lisa A. Sheldon, Mary M. Flynn

Synopsis

Olive Oil Baking is a unique addition to the growing selection of Mediterranean diet cookbooks, applying the lessons learned from this research to familiar desserts.

The focus of Olive Oil Baking is the whys and how-tos of substituting olive oil and other healthy oils and fats in favorite desserts and treats that typically use margarine and/or butter. These recipes also introduce other simple changes and options that make them healthier than traditional recipes and store-bought bakery goods. In every case, these changes preserve or improve on the familiar tastes, smells, and textures we have come to expect from a baker's kitchen.

Olive Oil Baking is not just another pretty face in the crowd of dessert cookbooks. In addition to more than 120 recipes for healthy, irresistible cookies, bars, and other desserts, it helps home bakers learn how to make healthy changes in their favorite recipes without sacrificing flavor or texture. It presents techniques and tips that show how to make healthy changes in cooking that do not require families to adopt a new diet or eat foods they won't enjoy. It is filled with recipes that are simple to prepare, using easy-to-find ingredients that are within any budget.

Olive Oil Baking is for anyone who enjoys baking, from the novice to the experienced baker. An indispensable reference for traditional home bakers who want to make healthy changes in the family diet, it can also help small-scale bakeries interested in offering fresher, healthier alternatives to their customers, in contrast to the mass-produced "low fat" cookies and treats found on supermarket shelves.

Biography

Lisa A. Sheldon learned how to cook as a child, and her passion for good food has taken her down many interesting paths. Her baking and cooking experience includes cooking for family and friends, volunteering in local soup kitchens and community nutrition programs, and working in catering and restaurant kitchens. A graduate of the University of Albany, she is working on her master's in clinical nutrition at the University of Massachusetts, Amherst. She lives with her family in Williamstown, Massachusetts.