Going low-carb, keto, grain-free, paleo, primal, etc. causes people to give up what is often their favorite things! Potatoes, pasta, breads, tropical fruits, rice, corn, etc. We all loathe know the list. I personally never felt like I ate a lot of bread or that I needed it, until it was gone. When I first adopted this way of life, I’d lie awake at night fantasizing about pizza crusts and hamburger buns. I literally couldn’t sleep and I could not stop!
Oh, how I wish I’d had this book 5 years ago. The contents of this book gave me my bread back!
It delves deep into what quick breads are, the leaveners used and the ingredients one would use in place of flour and sugar. It’s endlessly fun and frisky with loads of humor and colorful illustrations. Don’t mistake that for pure silliness, though. It’s just as detailed and informative, as it is entertaining to read.
Early on in my own baking experiments, I failed more often than I succeeded. Much like my first book, I finally decided to write the book I wished I had when I first started. This is the follow-up to the wildly successful Taking Out the Carbage. While that was a huge overview covering a low-carb and keto-friendly way of eating I call Low-Primal, this goes to the same lengths to describe and share grain and sugar-free quick breads.
Anyone who has struggled with baking without grains will find a treasure trove of help. While geared for beginners, the depth is substantial enough to enlighten the most dedicated grain-free baker.
Ever since I was young, I knew I wanted to be a chef (19 year old baby, in the photo!). When the other little kids around me were asked what they wanted to be when they grew up, they gave the standard answers: "Policeman!" "Fireman!" "Astronaut!" Me? I said, "Chef!" Every holiday, instead of toys, I got cookbooks and kitchen utensils... and I loved it! At age fourteen, I landed my first job at one of the best restaurants in town. And I never looked back.
I went on to graduate from the Culinary Institute of America, and I've worked under some of the greatest chefs on the West Coast, including Wolfgang Puck, Tom Douglas, and David and Anne Gingrass. Over the years, I hosted a food-themed Internet radio show, worked as the Manager of Special Projects at AllRecipes.com, and owned my own catering business. Food is my passion, and I've infused my book with that passion, along with the knowledge I've gained over my many years working in the food industry.
You can have all this for LESS than the amount you might spend on a carb-filled dinner at a fancy Italian restaurant! Are you ready to make your health a priority? If you want to stop filling up on unhealthy carbohydrates and really make a change, The Fakery (Easy Guide to Grain-Free Quick Breads) is for you! Click a button below now to add it to your cart!