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<p/><br></br><p><b> About the Book </b></p></br></br>Includes loose card providing specific measurements for dates in those recipes that call for them.<p/><br></br><p><b> Book Synopsis </b></p></br></br>Trust Joanne Chang--beloved author of the bestselling Flour and a Harvard math major to boot--to come up with this winning formula: Minus the sugar equals plus the flavor. The 60-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she's also revisited classics from <i>Flour</i> and her lines-out-the-door bakeries to use minimal refined sugar. More than 35 mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>Let's kick sugar to the side and dig deeper into our kitchens and cupboards to discover other balancing acts and sweeteners that challenge what can really embolden a recipe. What results is a deeper connection, a more compelling depth of flavor, and complex baked goods and desserts that are all the more irresistible as the absence of sugar makes way for more flavors to come forward-exactly what Joanne does best. - Christina Tosi, author of Momofuku Milk Bar<br><p/><br></br><p><b> About the Author </b></p></br></br>Joanne Chang is the pastry chef-owner of Flour Bakery + Café in Boston. <p/>Joseph De Leo is a food photographer based in New York.

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