Even before its health benefits were being touted on Oprah’s daytime show, agave nectar was finding fans among dessert lovers seeking to reduce or eliminate processed sugar in their diets. In Baking with Agave Nectar, natural-foods chef Ania Catalano shows how to creatively integrate this up-and-coming natural sugar substitute into every sweet tooth’s repertoire through a variety of delectable recipes.
From breakfast goodies (Pumpkin Muffins, Stuffed French Toast) to cookies (Chewy Double Chocolate Meringue) to desserts (Bread Pudding Soufflés with Bourbon Sauce, Pear Frangipane Tart), Catalano makes agave nectar accessible and appealing to health-conscious bakers of all levels.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything