This is a beautiful, trusted baking resource including 62 recipes and more than 30 photographs from master baker and celebrated cookbook author Joanne Chang. Divided into 5 chapters by type of sweetener, the recipes in Less-Sugar, Big-Flavor Baking swap out refined sugar for natural sweeteners (honey, maple, fruits and fruit juice, chocolate), or use no more than 6 tablespoons of refined sugar to reproduce classic Flour recipes that use 3 to 5 times that amount. This book is on-target for an audience of committed bakers who are becoming increasingly aware of the toxicity of too much sugar; have sophisticated palates that crave the deep flavors of nuts, fruits, and spices over sweetness; and love Joanne Chang. Joanne warmly shares her techniques, experience, and formulas in an accessible and spirited manner.