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Rating: 
Summary: Sarah takes the guess work out of low fat baking!
Review: Dear Sarah:What I like about your book is that it has all the information that I have been stumbling to discover on my own by experimenting. I am always transforming recipes into lower fat recipes and I also have the added challenge of substituting honey, maple syrup, etc. for refined sugar. My baking is limited to quickbreads and muffins so those are my favorite recipe parts of the book, however I'm sure once I have time to get to the desserts, it will become another favorite. They look absolutely fabulous! "Healthy Oven Basics" is another part of the book that's very valuable to me. It's really a blessing. It's just saved me an incredible amount of time and money in trial and error experimenting. I was just starting to get some of these ideas down on my own, but you have really got them down to a science. I also like the way that the "dry" ingredients are separated from the "wet" in the ingredients list. The color of the print is great, the font is very readable and I love the nutritional analysis of each recipe. The drawings are also nicely distributed. Thank you for a very valuable addition to my library. Sincerely, Seppo Ed Farrey
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Summary: My oven rejects this.
Review: I hate to be the party-pooper, but these recipes just weren't that good. Since I am always modifying baked-good recipes to make them slightly more "healthy" (kind of a misnomer since we're talking about things usually made with highly processed white flour, lots of sugar, butter etc...and I wouldn't necessarily call the recipes in this book "healthy" either) I thought I would give this book a go. First off, the author eliminates all but 2 tbsp of fat in the majority of the recipes. I know what you're thinking, Yippee! Now you think you can polish off that whole loaf of lemon poundcake with no remorse. But the thing is, you won't want to after tasting a bite. You'll probably end up throwing most of the cake out! (now there's a diet). I tried three of the "substitute the majority of the fat with applesauce" recipes (a lemon cake, a zucchini bread, and something with carrots in it) and all of them had this weird "rubbery" taste/texture. Ever had a cake that proceeds to battle with your teeth? Completely unnatural! There is such a thing as not having enough fat--I am reminded of an old college roommate who made "chocolate chip cookies" and replaced all the butter in them with some sort of prune goo. She tried to convince me that they were delicious, but I picked one up and proceeded to bend it in half...its ends touched and the cookie did not even break! This revolted me so much that I threw it toward the garbage can, but missed, and it actually *bounced* off the floor! So if you want to achieve a similar effect, by all means, go ahead and applesauce all of that fat on out of here. For me though, I'd rather have something delicious and temper it with moderate portions.
Rating:
Summary: My oven rejects this.
Review: I hate to be the party-pooper, but these recipes just weren't that good. Since I am always modifying baked-good recipes to make them slightly more "healthy" (kind of a misnomer since we're talking about things usually made with highly processed white flour, lots of sugar, butter etc...and I wouldn't necessarily call the recipes in this book "healthy" either) I thought I would give this book a go. First off, the author eliminates all but 2 tbsp of fat in the majority of the recipes. I know what you're thinking, Yippee! Now you think you can polish off that whole loaf of lemon poundcake with no remorse. But the thing is, you won't want to after tasting a bite. You'll probably end up throwing most of the cake out! (now there's a diet). I tried three of the "substitute the majority of the fat with applesauce" recipes (a lemon cake, a zucchini bread, and something with carrots in it) and all of them had this weird "rubbery" taste/texture. Ever had a cake that proceeds to battle with your teeth? Completely unnatural! There is such a thing as not having enough fat--I am reminded of an old college roommate who made "chocolate chip cookies" and replaced all the butter in them with some sort of prune goo. She tried to convince me that they were delicious, but I picked one up and proceeded to bend it in half...its ends touched and the cookie did not even break! This revolted me so much that I threw it toward the garbage can, but missed, and it actually *bounced* off the floor! So if you want to achieve a similar effect, by all means, go ahead and applesauce all of that fat on out of here. For me though, I'd rather have something delicious and temper it with moderate portions.
Rating: 
Summary: On the right track, but not completely there yet.
Review: I have hundreds of cookbooks, but this one is going to be my favorite. I love dessert and have a hard time finding recipes that are healthy and that my family will enjoy. The recipes are easy and call for regular ingredients. There is nothing better than butter in a dessert and Sarah has found a way to use butter and still keep the recipe healthy. Great Job, Sarah!
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Summary: Great Recipes and Information
Review: I love this Cookbook. I am retired and Lowfat Cooking and Baking is important to my wife and I. The recipes I have used were wonderful. I especially like all the crossover information Sarah has done.Its all right there, very easy to use. Plus her Web Site is a Godsend. Use it all the time. Highly Recommend it and the Cookbook.
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Summary: High-impact flavor, low-fat recipes--No weird ingredients!
Review: Sarah Phillips cuts through much of the hype over low-fat baking to offer up an easy-to-use cookbook that allows those with middle-American palates to enjoy healthy eating. While most low-fat books sacrifice flavor for lower-fat counts, use hard-to-find ingredients, or bizarre techniques that leave many cooks stumped, Sarah explains her techniques for light cakes, decadent chocolate cheesecakes and impossibly low-fat cookies clearly. And best of all, she uses ingredients anyone can find at the local supermarket! Healthy eating isn't just a choice, but a necessity for anyone facing weight or health-related challenges. Her book's clear dietary information makes selecting the appropriate recipe easy. Joyous baking!
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Summary: I love Sarah's Book
Review: This is the BEST book I have found on low-fat baking. Simple, everyday ingredients plus a good set of instructions and tips should make this cookbook a must for every home baker. For those of us who must cook and bake low-fat for health purposes this book is nothing short of a miracle. Takes all the guesswork and flops out of your baking. Cheers to Sarah Phillips! I can hardly wait for the next book!
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Summary: Butter is Back!
Review: Yesterday I bought Sarah Phillip's book Healthy Oven Cookbook so I could surprise my husband with a cake on his birthday. I had thrown most of my cookbooks out when we recently moved and was longing for something new. The kids are grown and the cupboard was bare. This morning I read half the book and ran down to the A&P to get the ingredients for the cheese cake. That was my husband's favorite cake before he met me forty years ago. I can't stand cheesecake; it is too thick and it doesn't seem to breathe.But the recipe promised to give lightness. Everything went as planned, no hard tricks for a first time cheesecake maker. Presenting the cake will long be remembered. His eyes opened wide. I loved it! Now I know why my mother baked. It brought a smile I was waiting for. But best of all, more surprises await this cookbook. Although Ms. Phillips' inventions tend to save calories and lower fat, they do not make butter a bad word. Some of my fondest memories were linked to butter, Grandmother Dowling showed me how to put it in her bread pudding, mom showed me how to make hollandaise sauce, and I showered my children with the butter legacy. Ms. Phillips has introduced a new reader not only to her family, but to her healthy beliefs.
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