Binding: Hardcover
ASIN: 1581825862
Manufacturer: Cumberland House Publishing
Release Date: 2007-08-01
Average Customer Review: 
(From 6 total reviews)
List Price: $19.95
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Editorial Reviews
Product Description:
Recent media attention has focused on research showing the health benefits of a Mediterranean-style diet. 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.
Customer Reviews
Greasy Baking by Fran
I was looking foreward to this, but learned why people don’t use olive oil so much in baking: the cakes taste greasy. Another problem is the cake recipes are for 9″ x 13″ which is too large for a small family or couple.
Passes the toddler test! by K. Savitsky
It is our good fortune to have a friend who wrote her own cookbook and gave us lots of delicious things to taste. And now that the book is out, it’s EVERYONE’S good fortune! Happily, the delicious things that have been coming out of Lisa’s kitchen ever since we’ve known her now come out of OUR kitchen too, thanks to this book. Pancakes, pumpkin muffins — everything we’ve tried has been excellent. We brought a double-batch of the apple muffins to our 2-year-old son’s playgroup and they certainly passed the toddler test: The kids ate every single one! This book is our standard holiday gift this year.
Delicioius! by W. E. Ray
Lisa Sheldon is a baking genius, bringing novelty and nourishment to the dessert plate. My 11-year-old son, partial to gingerbread from a boxed mix, thinks this gingerbread is the best ever! It improved on day 2, so it’s a great make-ahead recipe. Substituting white whole wheat flour for the called-for whole wheat pastry flour works well.
“Olive Oil Baking” is a welcome addition to our well-stocked kitchen bookshelves. I’ll be giving this book as a gift to several people, and Best-Ever Cinnamon Rolls will definitely be part of our holidays! What a winner.
Can’t rave enough about this one!! by Reader Views
Reviewed by Irene Watson for Reader Views (11/07)
Being an olive oil fan I was thrilled to review this book. I’ve tried substituting olive oil in various recipes with not much success. This book is a godsend because it has a lot of my favorite recipes in it and I don’t have to substitute!
First of all, I tried the Pumpkin Muffins. Delicious! Moist! And, the sweetness is just right. My second attempt was Almond and Hazelnut Biscotti, and again, not disappointed at all. The Biscotti was tasty and crisp. My third attempt, and most successful, was the Apple Crisp. I’ve attempted to make Apple Crisp before, substituting oil for butter but came up with a disaster that tasted oily. There was no oil taste in this recipe and was a hit with my husband.
My commendations go to Lisa Sheldon for creating “Olive Oil Baking” and giving us the alternative to healthier eating, not only by using olive oil, but also using unprocessed ingredients. The recipes are simple and all the ingredients may be purchased at any local grocery store if they aren’t already in your pantry. Thank you Ms. Sheldon. I’m grateful for your recipe book.
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Tags: baking, cakes, cookies, good fats, low cholesterol, muffins, olive oil, saturated fat, whole grain baking