Baking for Special Diets

Well explained book. Feel that the reduced sugar chapter fell short in just replacing can sugar with a relatively hard to get, expensive, and not glycemic friendly maltitol.

Good book.... many different recipes.

I am a CIA graduate and while I did not major in Baking & Pastry, I know Chef Coppedge. He has an amazing chef and he is a CMB (Certified Master Baker). He knows what he's talking about. He has won numerous awards.My aunt, she has celiacs, actually took a food enthusiast class with him one weekend at the CIA about gluten-free baking and she absolutely loved him. He has another book specifically about gluten-free baking which the Baking & Pastry majors are required to have for his class. It's called "Gluten-Free Baking with The Culinary Institute of America"

Sadly, no. This book was a gigantic fail on every count and if I could I would give it negative stars.I was expecting a book that actually had "nutritional baking" NOT recipes that used SUGAR,MARGARINE, WHEAT FLOUR and a variety of other toxins and artificial sweeteners, and ingredients that are even worse for you than sugar. In addition to the toxic sugar and other poisons in the majority of recipes, it called for the use of MARGARINE, which even cooks living under rocks know is probably the #1 WORST thing you can possibly put into your body.By "special diets" if Chef Coppedge means things that can kill you, then yeah, it's a great book. But it you're looking for a book to help you with "Nutritional" or "Therapeutic" baking...stay far, far away from this book.

When working one on one with patients who need special diets and guidelines such as diabetics, celiac patients, heart disease patients and veganism this book is the best go to as a CDM 5 stars for sure

Baking for Special Diets  This is all right if it's approached as an introductory baking textbook to address restrictive and special diets. No one area goes too in-depth. The table of contents are as follows:Author Bio (p.1)Chapter 1: Current Health Problems and Dietary Needs: An Abundance of Foods and Health Problems (p.3)Chapter 2: What Is Nutritional Baking? (p.13)Chapter 3: Ingredients for Nutritious Baking (p.31)Chapter 4: Reduced- and Low-Fat Baking (p.45)Chapter 5: Baking With Less Sugar (p.71)Chapter 6: Gluten-Free Baking (p.129)Chapter 7: Nondairy and Vegan Products (p.177)Appendix: Conversion Tables (p.245)Appendix: Sweeteners (p.246)Glossary (p.247)Index (p.250)I have the sense these recipes are geared more towards (or perhaps adapted for) commercial purposes, to be used in a classroom setting. For example, as a previous reviewer noted the inclusion of (dairy-free and soy) margarine in some recipes, this ingredient would not likely be used by artisan or home bakers; other suitable and more appropriate substitutes are easily available. From personal experience working in the bakery department of a very large supermarket chain, stuff like margarine would be used in 'dairy-free' products because they are cost-effective (i.e. cheap and bottom-line friendly). The mindset of a home or artisan baker would be to ask themselves, 'Would I really want to eat that? Is this something I would be proud to offer friends, family, or customers?'I was expecting/hoping for a work that would be as useful and authoritative as his previous book, 'Gluten-Free Baking with The Culinary Institute of America.' Unfortunately, 'Baking For Special Diets' falls short. This is a decent (if somewhat pricey) starting point for specific needs baking, but I don't believe this would be suitable for experienced bakers. I've read the book through once, and the information is good to have on-hand as a reference, but I've never needed to use any of the recipes included. I have, however, lent this book out several times.I feel that I should also mention that an odd feature (and a knock against this book) is that the paper weight is thinner than most books, similar to magazine stock, which really isn't appropriate, especially for a hardcover edition that would likely double as a textbook. Baking for Special Diets