Summary
With wheat, soy and gluten allergies and intolerances on the rise, excluding these ingredients through choice or necessity means that desserts are the first casualty. Sweet Alternative shows that desserts are back on the menu. The result of years of research and recipe testing, this book is the first to show how to make professional-looking desserts without using butter, cream or flour. And there's no reason to compromise on taste either as with the help of classic store-bought or homemade ingredients such as praline pastes, candied peels, coffee extracts and excellent quality chocolates, Chef Ariana shows how to make desserts that are delicious and inventive. You'll find deep chocolate muffins made from rice flour, creamy vanilla-studded pastry creams made with rice or almond milk, chewy chocolate chip cookies without gluten, and pancakes made with chestnut flour. The recipes are simple and the ingredients are widely available - now you really can have your cake and eat it.
Ariana Bundy was appointed Head Pastry Chef in 1999 at Ian Schrager's ultra-fashionable Mondrian in Los Angeles. While living in Paris, Ariana obtained a Diploma in Patisserie and Cuisine at Le Cordon Bleu. Ariana grew up and studied in New York, London, Boston, San Francisco, Austria, Rome, Switzerland and Singapore. She currently lives between Paris and Dubai with her husband Paul and her dog Nougat.
