Sweet Alternative

If you've given up dairy, gluten or soy because of a food intolerance or simply in search of a healthier diet, there's now no reason to give up your favourite desserts too. The result of years of research and recipe testing, "Sweet Alternative" shows how to make professional desserts without using dairy, gluten or soy. And there's no reason to compromise on taste. With the help of all natural store-bought or home-made ingredients such as coconut milk, vegetable dyes, fresh fruit purees, and excellent quality chocolates, Ariana Bundy shows how to make everything from vanilla ice cream to double chocolate chip cookies. You'll find caramels made from low 'GI' agave nectar, deep chocolate muffins enriched with quinoa, luscious creme patissiere made with almond milk and chewy cookies without gluten. Even better, all recipes are made with unrefined sugars as well as other natural sweeteners. Crucially, the recipes are simple and the ingredients are widely available in most major stores. Chef Ariana explains how to work your way around gluten and dairy, detailing the alternative products on the market and listing the hidden ingredients to avoid at all costs.But avoiding certain ingredients no longer means that you have to miss out, and with more than 150 photographs to whet your appetite, "Sweet Alternative" shows that now you really can have your cake and eat it.
Ariana Bundy was appointed Head Pastry Chef in 1999 at Ian Schrager's Mondrian. While there, she revamped the menu and trained the dessert team at New York City's Asia de Cuba in the ultra-fashionable, Morgan's Hotel. While living in Paris in 1998, Ariana gained a Grande Diplome in Patisserie at Le Cordon Bleu. She also trained at the renowned Ecole Le Notre. She completed her apprenticeship at Fauchon. She has appeared on television's "UK Food" and at numerous cooking demonstrations. Ariana grew up and studied in New York, London, Boston, San Francisco, Austria, Rome, Switzerland and Paris where she currently lives.
 
If you've given up dairy, gluten or soy because of a food intolerance or simply in search of a healthier diet, there's now no reason to give up your favourite desserts too. The result of years of research and recipe testing, "Sweet Alternative" shows how to make professional desserts without using dairy, gluten or soy. And there's no reason to compromise on taste. With the help of all natural store-bought or home-made ingredients such as coconut milk, vegetable dyes, fresh fruit purees, and excellent quality chocolates, Ariana Bundy shows how to make everything from vanilla ice cream to double chocolate chip cookies. You'll find caramels made from low 'GI' agave nectar, deep chocolate muffins enriched with quinoa, luscious creme patissiere made with almond milk and chewy cookies without gluten. Even better, all recipes are made with unrefined sugars as well as other natural sweeteners. Crucially, the recipes are simple and the ingredients are widely available in most major stores. Chef Ariana explains how to work your way around gluten and dairy, detailing the alternative products on the market and listing the hidden ingredients to avoid at all costs.But avoiding certain ingredients no longer means that you have to miss out, and with more than 150 photographs to whet your appetite, "Sweet Alternative" shows that now you really can have your cake and eat it.
Ariana Bundy was appointed Head Pastry Chef in 1999 at Ian Schrager's Mondrian. While there, she revamped the menu and trained the dessert team at New York City's Asia de Cuba in the ultra-fashionable, Morgan's Hotel. While living in Paris in 1998, Ariana gained a Grande Diplome in Patisserie at Le Cordon Bleu. She also trained at the renowned Ecole Le Notre. She completed her apprenticeship at Fauchon. She has appeared on television's "UK Food" and at numerous cooking demonstrations. Ariana grew up and studied in New York, London, Boston, San Francisco, Austria, Rome, Switzerland and Paris where she currently lives.