Over the last few years, low-carb dieting has gone hugely mainstream, with low-carb diet books perennially perched atop bestseller lists and low-carb packaged foods proliferating on supermarket shelves. However, while they may not include flour and sugar, few of today's low-carb products actually resemble the foods they are meant to replace. Now, with this one-of-a-kind low-carb cookbook, readers can create their own low-carb breads and desserts as good as or better than high-carb ones. Written by chef Ursula Solom, who was coauthor with the Eades (of Protein Power fame) on the hugely successful Low-Carb Comfort Food Cookbook, it offers more than 200 all-new recipes for great-tasting low-carb baked goods and desserts breads, muffins, cookies, bars, cakes, pies, puddings, souffles, custards, crepes, mousses, ice creams, candies, and more. From Sourdough Bread, Brown Bread, Coconut Banana Muffins, Vanilla Cookies, and Macadamia Nut Biscotti to Cream Cheese Fudge Cake, Pecan Pie, Tiramisu, Peanut Butter Ice Cream, and Kahlua Truffles, The Low-Carb Baking and Dessert Cookbook is packed with tasty treats and decadent sweets that will satisfy cravings while helping readers slim down and realize all the benefits of low-carb living. Ursula Solom (Spokane, WA) is a chef who managed to lose weight and regain her health by following the low-carb plan of Drs. Michael and Mary Dan Eades. Her ingenious methods for cooking previously forbidden foods in a truly low-carb way are revolutionizing the healthy cooking world. She is the coauthor of The Low-Carb Comfort Food Cookbook (0-471-26757-0)