Gloria's Gourmet Low-Fat Review

Average Reviews:

(More customer reviews)I compared this book with the original "Gloria's Glorious Muffins", which was printed in 1993, and I find that the original one is much better. "Low-fat" is not always good. The author says in this new book that she re-thought of using whole wheat flour, since it contains more fat than white flour. And thus more white flour is used. And for almost every recipe, more sugar was used, while in her original book I rarely found a recipe which used sugars (mostly fruit juice, honey, or maple syrup was used). In her original book, good oils such as canola oil was used properly, while in the new book, it wasn't. I would use more "good fat" and nutrient-rich whole wheat flour, than pure sugar or white flour. This book still uses good amount of whole wheat flour. But in my opinion, this is just an effort to try to follow the trend of "Low-fat" popularity, even though the author disclaims. I prefer her original "Gloria's Glorious Muffins: Easy-to-Make Easy-to-Bake Gourmet Muffin RECIPES". It provides recipes of healthier and more delicious muffins.
I am not sure, maybe it was because of re-arrangement ? Or maybe not ? The new book contains totally different recipes. That is, it does not conain the "low-fat" version of recipe of the old book. They have just different recipes. Only the "Helpful Hints" section (about 30 pages) are almost same. The author, Gloria Ambrosia, claims that this book is the result of making (experimenting) thousands of muffins. And from her previous book, I trust that she is an expert in muffins. So, this new book should be a good one too. If you want to buy both, that is fine. If you want just one, I would recommend the original version, not this one.

Click Here to see more reviews about: Gloria's Gourmet Low-Fat

Click here for more information about Gloria's Gourmet Low-Fat