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The Gate Vegetarian Cookbook: Where Asia meets the Mediterranean

By Adrian Daniel and Michael Daniel

Published 2004

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Whenever possible, sweeteners should add flavour as well as sweetness. Demerara sugar is our number one choice and we use the unrefined muscovado and palm sugar (jaggery) for strongly-flavoured and Asian dishes. Icing sugar is also essential for flavouring fruit purées and dusting over desserts and baked goods. Good floral runny honey (with not too distinctive a flavour) is also vital, and maple syrup is good to have for its particularly voluptuous richness.

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