Rating: 
Summary: Unappealing recipes
Review: Being new to stevia and very confused about how to cook with it, the types of stevia available and the sugar/stevia conversion proportions, I was eager to get this book. I was very disappointed. First off, the book seems light on both information about stevia and recipes. But more important, as a few other reviewers have noted, the recipes that are contained in the book are either so unappealing you have no desire to make them, or don't taste very good once you do make them. For example, I wanted a few good pudding recipes. The butterscotch pudding contains 4 cups of yams. The lemon pudding has yellow squash as its base. Now, I'm all for vegetables, but when I'm eating dessert, I want dessert. Not squash puree. I made a spaghetti squash recipe that had proportionally so much stevia it was sickening. I'm a good and experienced cook. These recipes were awful. Not recommended.
Rating: 
Summary: Sweet Satisfaction
Review: Here's a book that tells you everything you need to know in an organized format, anticipates and answers your questions and concerns, tells you the truth about what stevia can and cannot do, so you avoid disappointments. In addition, the authors give you options of using all stevia, mixing with other sweetners, or using only sugar in some recipies. As a healthy eater, I have been using alternative natural sweetners for years (Dr. Bonner's Barleymalt Sweetner, for example), yet never was there a cookbook. Dr. Bonner's stopped making their sweetner, so I am on to stevia and the recipies in this book are fabulous. Buy it for the tantalizing salad dressings alone. Not only are the recipes good, they are unique, like the cucumber salad and the Green and White Jade Salad. As a vegetarian who does not eat eggs, I was so happy to see an egg-free, no-bake pumpkin pie recipe! Yum! Sugar does so many awful things to our bodies and our minds, it serves everyone to at least give the stevia product and this marvelous cookbook a chance. PS Even if you fail to fall in love with stevia, buy this book for the recipes and substitute other sweetners, which they suggest.
Rating: 
Summary: Stevia is the pits
Review: I have to admit, I haven't read through the whole cookbook...or used many recipes yet. However, I can say that I found it to be informative and easy to read. Also, the chocolate chip cookies are just fine. Mainly the texture is different. They're more like a dry sugar cookie, than a chewy cookie. My boyfriend must have eaten at least 6 today, so they can't be bad! I highly recommend giving stevia a try. Even if you just buy some leaves and use them to sweeten your tea or coffee you will be reducing your sugar and calorie intake.
Rating: 
Summary: STEVIA QUALITY IS KEY
Review: I haven't tried this book, I used the "Low-Carb Cooking with Stevia" by James Kirkland. Pure stevia does not have an aftertaste when used in correct quantities. I'm sure those who got headaches had stevia with fillers. This is evidenced by the fact that they had to use a lot more "stevia." NO way! Pure Stevia sweetens with an incredibly small quantity, leaves no aftertaste, and does not produce headaches. Many people have tried the recipes I made from Kirkland's book. They can't believe there's no sugar in them! You have to convince a real heath food store to carry pure stevia. Too many people have tried the green powder (ugh!) or the stevia with fillers. Once you try the good stuff you'll never go back to sugar or Splenda!
Rating:
Summary: Stevia and headaches??
Review: I just recently got this cookbook and my stevia. It took way, way, way more stevia than recommended to sweeten fresh squeezed lemonade. After many, many "streams" of the liquid "drops" I finally had to add sugar before my company arrived. I had one glass and suffered a sever headache the rest of the evening my company was here. Next I tried the whipped cream, pie crust, and pumpkin pie recipes, (not even made with pumpkin!) It never "set" and the pie crust recipe never browned and was tough, and then after eating it I got another severe headache within a half an hour. I would not recommend this book or stevia at this point. I would like to know if others also seem to get headaches after consuming stevia??
Rating:
Summary: Stevia and headaches??
Review: I just recently got this cookbook and my stevia. It took way, way, way more stevia than recommended to sweeten fresh squeezed lemonade. After many, many "streams" of the liquid "drops" I finally had to add sugar before my company arrived. I had one glass and suffered a sever headache the rest of the evening my company was here. Next I tried the whipped cream, pie crust, and pumpkin pie recipes, (not even made with pumpkin!) It never "set" and the pie crust recipe never browned and was tough, and then after eating it I got another severe headache within a half an hour. I would not recommend this book or stevia at this point. I would like to know if others also seem to get headaches after consuming stevia??
Rating:
Summary: Many problems with this book
Review: I started using Stevia to reduce the amount of sugar and artificial sweeteners my family uses. It is fairly straight forward to replace sugar/Equal with Stevia in coffee, homemade salad dressings and sauces. But I was having lots of trouble with baked goods. So I THOUGHT one good cookbook could replace my expermenting. This book doesn't seem to be the one. First problem: Not really over 100 recipes. Does anyone really need a recipe for sweetening your coffee, making hot cocoa or lemonade? How about a recipe for making whipped cream (whip cream and stevia until soft peaks form)? Second problem: Not very many baked goods recipes: only 3 cake recipes, 2 muffin recipes, 9 cookie recipes. These are the types of recipes where subbing Stevia for sugar is very difficult and where even 2 or 3 GOOD recipes would be very useful for most cooks. Third problem: Even these few recipes are not very good. For the time and effort involved in home cooking, what you make should be healthy and at least as good tasting as what you can buy at a grocery. I've tried 3 recipes from this book - the "best" result was the Chocolate Mini Muffins. When I read the recipe I thought it looked ALOT like a biscuit recipe. Well the result was a slightly sweet sort-of-choclate biscuit baked in a muffin tin NOT a muffin. It was OK I ate one, the kids toke a bite of one each and we threw out the other 20. I really expect a cookbook author or even anyone who even rarely bakes to know the difference between a biscuit and a muffin. Don't waste your money on this book.
Rating:
Summary: Many problems with this book
Review: I started using Stevia to reduce the amount of sugar and artificial sweeteners my family uses. It is fairly straight forward to replace sugar/Equal with Stevia in coffee, homemade salad dressings and sauces. But I was having lots of trouble with baked goods. So I THOUGHT one good cookbook could replace my expermenting. This book doesn't seem to be the one. First problem: Not really over 100 recipes. Does anyone really need a recipe for sweetening your coffee, making hot cocoa or lemonade? How about a recipe for making whipped cream (whip cream and stevia until soft peaks form)? Second problem: Not very many baked goods recipes: only 3 cake recipes, 2 muffin recipes, 9 cookie recipes. These are the types of recipes where subbing Stevia for sugar is very difficult and where even 2 or 3 GOOD recipes would be very useful for most cooks. Third problem: Even these few recipes are not very good. For the time and effort involved in home cooking, what you make should be healthy and at least as good tasting as what you can buy at a grocery. I've tried 3 recipes from this book - the "best" result was the Chocolate Mini Muffins. When I read the recipe I thought it looked ALOT like a biscuit recipe. Well the result was a slightly sweet sort-of-choclate biscuit baked in a muffin tin NOT a muffin. It was OK I ate one, the kids toke a bite of one each and we threw out the other 20. I really expect a cookbook author or even anyone who even rarely bakes to know the difference between a biscuit and a muffin. Don't waste your money on this book.
Rating: 
Summary: Love the muffin recipes!
Review: I'm diabetic and I found the muffin recipes easy to do and great tasting!
Rating:
Summary: Delicious recipes?
Review: Perhaps it's because I'm new to stevia, but I haven't had one recipe from this book turn out. I'm wondering if I'm using the "wrong kind" of stevia. Even after the explanations given in the book of the different types of stevia forms, I'm unclear on just which of those forms I'm using compared to what is being used in the book. It might be more useful to actually give brand names so those of us who are beginners have a better chance of success. As it is, I've had to throw away everything I've tried so far because, not only were they not sweet, they tasted just plain nasty. My most recent attempt was the Dark Chocolate Almond Clusters. As soon as I added the orange rind the chocolate turned into a thick clump. Then I kept trying to add more and more and more stevia to it, even though it was now very difficult to stir. It never became even close enough to "sweet" to be edible. Again, I just threw it away. I don't have enough confidence in baking with stevia now to even attempt any more of the recipes.
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