"Johanna Le Pape, French-born award-winning pastry chef who lives in Southern California, has written a cookbook that revolutionizes the art of baking. Her book, "Patisserie Revolution" (Robert Rose), explores healthier baking, discussing 30 types of flours, and 17 types of sugars. She also includes substitution guides for a lowering glycemic index, as well as vegan substitutes for milk, yogurts, creams and fats."
"French-born award-winning pastry chef who lives in Southern California, has written a cookbook that revolutionizes the art of baking. Her book, "Patisserie Revolution" (Robert Rose), explores healthier baking, discussing 30 types of flours, and 17 types of sugars. She also includes substitution guides for a lowering glycemic index, as well as vegan substitutes for milk, yogurts, creams and fats. I spoke with Le Pape from her home in Venice."
Johanna Le Pape, a French-born award-winning pastry chef in Southern California, pioneers healthier pastry by developing recipes that use whole-grain, unrefined flours and lower-glycemic sweeteners. About ten years ago she concluded that pastry needed to be healthier and began creating alternative recipes. She catalogs roughly 30 flours and 17 sugars and offers substitution guides for lowering glycemic index and for vegan dairy and fat replacements. She advises using complete grains and combining two or three flour alternatives to enhance flavor, nutrient variety and digestion. Recipes include Energy Balls using chestnut flour and unsweetened desiccated coconut, and kid-approved Healthy Snickers Bars.
Read at Boston Herald
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