cover image A Lighter Way to Bake

A Lighter Way to Bake

Lorraine Pascale, photographs by Myles New. Ecco, $29.99 (288p) ISBN 978-0-06-233291-2

U.K. food personality Pascale's first foray into the U.S. market is an inventive approach to baking. While the concept's been done before%E2%80%94a function often achieved simply by swapping out full-fat items like butter and cream for low or no-fat versions or using sugar substitutes, thus dropping the fat and calorie counts%E2%80%94Pascale goes out of her way to ensure that flavor and texture aren't lost in the process. She proves her purpose with one of the book's first recipes: "Extra Bananery Banana Loaf," in which Pascale roasts the bananas before adding them to the rest of the ingredients, amping up the flavor. Savory dishes, like a hearty lasagna with thinly sliced zucchini in lieu of pasta and a toothsome Thai fish pie topped with phyllo pastry instead of a traditional crust, pack a flavorful punch without the need for arcane ingredients or lengthy prep. Each recipe includes the nutritional information, but calorie counter or not, anyone with a sweet tooth will surely be enticed by the prospect of Pascale's "Apple, Calvados & Maple Syrup Upside-Down Cakes," "Cappuccino Cinnamon Pecan Muffins," and "Raspberry, Vanilla & White Chocolate Cake with Almond Flowers." With half the grams of fat as more traditional recipes, reader can have their "Key Lime & Lemon Cheesecake" and eat it too. (Apr.)