Up to 75% of the world’s population is lactose-intolerant and this number is on the rise.* With food allergies and intolerances to gluten, dairy, wheat, and soy growing rapidly, more and more people are having to make adjustments to their daily diets. At the slightest hint of a food allergy or intolerance, the first casualty on the menu is the dessert. Sweets, cakes, ice-creams, and pastries are all considered to be “off-limit” to those suffering food intolerances and are an enjoyment that has to be denied.
Chef Ariana Bundy is determined to bring desserts back to the menu. A top pastry chef and intolerant to dairy herself, Ariana Bundy has conjured up more than 100 gluten-, soy- and lactose-free recipes for cakes, biscuits, desserts, truffles, ice-creams and more, in her book Sweet Alternative. Developed through years of research and recipe testing, this book is the first to reveal how to make professional-looking, mouth-watering desserts without using butter, cream, flour, or soy, and with ingredients easily accessible to the average consumer.
Delicious and inventive recipes featured in Sweet Alternative include creamy vanilla-studded ‘creme patissiere’ and flans made with rice or almond milk, deep chocolate muffins and chewy chocolate chip cookies made from rice flour, light fruity mousses made with coconut cream, fluffy pancakes made with chestnut flour and classic colourful macarons made with almond meal. Crucially all the recipes in the book are simple to make, allowing anyone to replicate this divine collection of irresistible treats.
Ariana Bundy proves that allergies and intolerances are no reason to compromise on taste by using wholesome available store-bought or homemade ingredients such as coconut milk, nut butters, trans-fat free margarines, natural food colourings, unrefined sugars, speciality flours, and excellent quality chocolates. Sweet Alternative also provides a detailed and invaluable explanation of ingredients to buy and also avoid, and with more than 75 scrumptious photographs to whet your appetite, this beautiful book proves that you really can have your cake and eat it.
Ariana Bundy was Head Pastry Chef at Ian Schrager’s ultra-fashionable Mondrian in Los Angeles. While living in Paris, Ariana obtained a Grande Diplome in Patisserie at Le Cordon Bleu. She also trained at the renowned Ecole Le Notre and completed her apprenticeship at Fauchon in Paris. Ariana grew up and studied in New York, London, Boston, San Francisco, Vienna, Rome, Geneva and Singapore and now currently lives between Paris and Dubai, with her husband Paul, son Dara and dog Nougat.
Lisa Linder is a London-based photographer whose previous books include In My Kitchen and Up In Smoke. Her work is frequently featured in Condé Nast Traveller, Waitrose Food Illustrated, Glamour, The Sunday Times Style Magazine and Observer Food Monthly.