Sinfully Vegan: Over 140 Decadent Desserts to Satisfy Every Vegan's Sweet Tooth Review

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Sinfully Vegan: Over 140 Decadent Desserts to Satisfy Every Vegan's Sweet Tooth ReviewTo begin: I love this book. Love, love, love. I do have one complaint, though. With 140 recipes, it's going to take me forever to try them all! Especially since I just want to keep making my favorites over and over again.
Anyway, I could gush for hours about how great the recipes themselves are. [The Richer Than Fort Knox Cake was a huge hit at my husband's workplace. Everyone was shocked that 1) it wasn't from a bakery, and 2) it was 100% vegan. And I always love showing people that you don't deprive yourself of good things by making vegan choices.] But before I get carried away, I'd like to point how how much I love the organization of the book. Each recipe is divided into simple steps, and recipes are subdivided into sections--like the cake, the frosting, the garnish, etc. Also, Ms. Dieterly includes serving info, prep and baking time, and nutritional information, and also notes whether the recipe freezes well. And for those with wheat allergies, all of the wheat-free recipes are specifically marked as such.
She has recipes for the following dessert categories: cookies and brownies; cakes and quick breads; Boston cream pies; pies and tarts; cheesecakes; puddings; donuts and candy; beverages and smoothies; and frostings, toppings, and crusts. Sadly, there are no vegan ice cream recipes. But I'll be so busy eating brownies and cheesecakes and donuts, I won't have time for ice cream anyway!
The ingredients she uses should be familiar to most vegan cooks, and I don't have any trouble finding them. However, if you're new to vegan baking or live in an area where it's difficult to find, for example, silken tofu, then the author provides an introduction to the vegan ingredients you'll need, as well as a list of mail-order companies from which you can purchase the necessary ingredients. And if you're still searching, a quick Google search can reveal numerous places on-line to purchase vegan foodstuffs.
Finally, I'd just like to comment on the writing style. I really enjoy reading the author's recipe descriptions and other comments. She's clear and informative, but also sounds like a friend who's hanging out in your kitchen while you're baking.
All in all, this is a great cookbook. Buy it and amaze your friends with your delicious--and compassionate--desserts.Sinfully Vegan: Over 140 Decadent Desserts to Satisfy Every Vegan's Sweet Tooth Overview

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Veg Out: Vegetarian Guide to New York City, 2nd Edition Review

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Veg Out: Vegetarian Guide to New York City, 2nd Edition ReviewEasy to access, convenient has a map in the back to find a restaurant near youVeg Out: Vegetarian Guide to New York City, 2nd Edition Overview

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Healthy Highways: The Traveler's Guide to Healthy Eating Review

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Healthy Highways: The Traveler's Guide to Healthy Eating ReviewI like this book for several reasons. It is well organized with all the important information. It also has maps so you can carry it in your car and call ahead. The few restaurants/stores that I know of are exactly what the person who is trying to eat healthy or is on a special diet would be looking for. Thankyou! I will recommend it to all my clients. RegisteredNurse/NutritionistHealthy Highways: The Traveler's Guide to Healthy Eating Overview

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Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look Review

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Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look ReviewORGANIC AND CHIC: CAKES, COOKIES, AND OTHER SWEETS THAT TASTE AS GOOD AS THEY LOOK by Sarah Magid is AMAZING! It is absolutely one of the most beautiful cookbooks that I have ever seen. As you can see, the cover photo is just filled with incredible looking desserts; and all of the pictures in the book are just like this. I would actually consider placing this cookbook on my coffee table because it's that gorgeous. Plus, I'd kind of like to have it handy because I really enjoyed looking at all of the recipes and decorating ideas.
Not only is this cookbook filled with beautiful pictures, but there are just loads of yummy-looking recipes. The book starts with recipes for cakes and cupcakes (along with frosting, curds, and filling recipes), then it has a section on cookies and bars, a section on reformed junk food, and one on farmers' market sweets. There is another section that will appeal to a lot of moms titled children's goodies which has easy, cute recipes geared towards little ones. The book ends with a wonderful chapter on Ms. Magid's design techniques along with step-by-step instructions.
I was pleasantly surprised by this cookbook not because of its recipes and photos, but rather because the instructions and explanations were so detailed and clear. The recipes and instructions for decorating were extremely easy-to-follow. Now making my cakes as gorgeous as the ones in the book might be a challenge, but I think that's because of my lack of skill and definitely not the fault of the instructions. And since I am not a regular consumer of organic foods, I loved how Ms. Magid explained the benefits of going organic as well as some name brands for organic baking goods. The last few pages of the cookbook also include explanations of various baking tools and how best to use them. I actually learned a great deal just by reading Ms. Magid's advice.Organic and Chic: Cakes, Cookies, and Other Sweets That Taste as Good as They Look Overview

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My Sweet Vegan: passionate about dessert Review

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My Sweet Vegan: passionate about dessert ReviewWith recipes for Whoopie Pies, Cookies & Cream Pound Cake, and Lychee Cupcakes with Raspberry Frosting, "My Sweet Vegan" will unquestionably open your eyes to a new world of culinary possibilities. As a dairy lover myself I must admit that I was skeptical about a book that claims to satisfy ye `ole sweet tooth without an ounce of dairy, eggs or butter to be found. But the truth is that I was pleasantly surprised, and while I won't be giving up ice cream or cheesecake anytime soon my opinion of vegan desserts has certainly changed for the better. Kaminsky has an uncanny ability to create things like Banana's Foster Cake and Golden Glazed Donuts without any of the ingredients we so commonly associate with baking - I really don't know how she does it. Each recipe is accompanied by instructions that are both clear and uplifting - I love how Kaminsky advises readers to indulge in a little siesta after removing the peels from oranges in order to make Orangettes. "Take a break and have a snack," she writes, "or toss [the orange segments] into a salad for later on!" The Orangettes recipe appears in the "Morsels and Desserts" chapter, which features treats like Green Tea Freezer Pops and Flaming Hot Peanut Brittle, proving that the reach of this book extends beyond the realm of the oven cookery. Every recipe has an attractive photo on the facing page, while image-laden how-to sections show you how to fill cupcakes with lemon curd that peeks through an heart-shaped cutout. Finally, I was especially impressed by the "Food Allergy Index" at the back of the book that lists recipes according to individual needs. Gluten free? Try Apricot Biscotti. Wheat free? Give Sesame Chews a whirl. As a teacher who is sometimes faced with the task of baking for elementary schoolers with various allergies, this section of the book will be immensely useful. Overall I would recommend "My Sweet Vegan" to anyone who is eager to satisfy their vegan sweet tooth or stretch their culinary imagination.
Chapters Include: Sweet Starts, Cookies & Bars, Cakes & Cupcakes, Pies & Tarts, and Miscellaneous Morsels & Desserts.My Sweet Vegan: passionate about dessert Overview

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Veg Out: Vegetarian Guide to Southern California Review

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Veg Out: Vegetarian Guide to Southern California ReviewThis book must've been great back in 2003 but many of the restaurants they list have gone out of business or moved. There are also many amazing vegetarian restaurants that have opened since 2003 that are not listed like Kung Food in San Diego. This book is in serious need of an update.Veg Out: Vegetarian Guide to Southern California Overview

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The Vegan Boulangerie: The best of traditional French baking . . . egg and dairy-free Review

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The Vegan Boulangerie: The best of traditional French baking . . . egg and dairy-free ReviewIf you like French baking, you'll love it.
If you can't eat milk or butter, eggs or other animal products, because you have an allergy or you're a vegan/vegetarian, you'll love it.
If both (my case), YOU'LL LOVE THIS BOOK!
Too often "baking without milk or eggs" means just that: without. Sure there's plenty of great vegan cookbooks out there, but when it comes to cakes and biscuits they all tend to be low-fat, low-sugar...low-fun.
Now The Vegan Boulangerie does have loads of healthy recipes, especially in the bread section (the carrot or pepper breads are just amazing). A lot of the savoury pastries use seasonal vegetables or nuts.
But if you really want to surprise those that are used to seeing you snack on dry biscuits and raw fruit bars, try the cakes and other sweet things here. There's a good reason why a lot of people consider French food to be the best in the world, with deliciously decadent names like quiche lorraine, profiterolles, croissants and éclairs! This book does a good job re-creating all the famous dishes as well as the less-known -but just as mouth-watering- kouign amann from Britanny or the palmier French kids grab after school. In fact forget about vegan: there aren't a lot of books dedicated to French baking, so even for non-vegans this book is a great chance to discover some of France's best-known recipes.
A lot of the recipes are based on a few basic doughs: you can make (or buy) your puff pastry and then go on to make croissants, pain au chocolat, paté en croute and more. On a personal note, I've tried a lot of egg-free methods for choux pastry, but none has ever come close to the one given here. It uses potatoes (!) and a slow baking process, and the resulting puffs are simply wonderful, so kudos to the authors :)
There's not an awful lot of pictures, and they're in black and white, but the introduction to each section gives a quick description of some of the recipes. And it's probably the most just pick a recipe whose name inspires you (though you may have a hard time saying flammenkuche or bugne de Lyon!) and surprise everyone!
Recipes are grouped in 6 sections: bread; biscuits; basic doughs/pastry that are used for more complex recipes; after-school snacks; savoury recipes; and desserts. The steps are numbered and quite clear, and quantities are in both metric and imperial. The authors are French and very clearly know what they're writing about.
To anyone looking for a typically French alternative to the standard "egg-free/dairy-free baking" fare: bon appétit with this book!The Vegan Boulangerie: The best of traditional French baking . . . egg and dairy-free Overview

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Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar Review

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Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar ReviewI love this baking book and it's one that will hold a special place on my cookbook shelf. It's really opened my eyes to a new world of baking with better for you ingredients (ex. whole grains, unrefined sugars), and everything tastes so good that you won't miss anything. Some of my favourite recipes from this book are the cocoa nibbles, orange raisin tea biscuits, sunshine breakfast loaf, and peanut butter cookies.
The recipes are divided up into Breakfast Baking, Cookies Bars and Squares, Cakes Cupcakes Toppings and Frostings, Cheesecakes Pies and Baked Puddings, and Raw and No Bake Treats. The recipes are coded to indicate which are corn free, gluten free (or gluten free option), nut free (or nut free option), and soy free (or soy free option). Ricki also included a section on the ingredients she uses, including some awesome tips on how to convert conventional recipes to wheat free, dairy free and refined sugar free. And one thing I also love about the book is the amazing index - honestly so many cookbooks don't take the time to prepare a careful index or sometimes list things incorrectly or just not at all. But Ricki's is superb - you can look up both ingredients (like coconut oil) and categories (like cookies and bars).
If you love baking, get this book. If you have an interest in health and taking care of yourself (and the people around you) and you love baking, get this book. I really don't think you'll be disappointed.Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar Overview

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Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods Review

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Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods ReviewWHAT A RELIEF! I really appreciate the fact that I can offer my kids (and friends and family) treats that won't do their bodies harm. Thankfully, I stumbled across an ad for this cookbook on a vegan website and decided to click the link. Now I don't have to spend time experimenting on desserts anymore! My main reason for buying this book was because the author created recipes that are not only vegan but also healthy. There is absolutely no white flour or white sugar in any of them, not even wheat, nothing processed. You'd think...how could a recipe with ingredients like barley flour or maple syrup work, right? It does! Believe me, I've been sharing the cookies with my omnivore friends, and they LOVE them--even the kids! I just got the book about two weeks ago and have already tried 4 types of cookies (pecan sandies, oatmeal raisin, cashew thumbprints, and cinnamon crisps) and two types of muffins (blueberry and corn). Overall they were EXCELLENT! My mistake with the corn muffins was that I should have added a little extra liquid which the author noted I might need. I plan on working my way through the whole book. There are all kinds of quick breads, muffins, scones, cookies, brownies, blondies, cakes, cremes, frostings, fillings, and glazes. Plus, it's written very simply, and the recipes can be put together in no time at all. I've even been in touch with the author through emails. She happily answered all of my questions. Check out her website. http://www.simpletreats.com/ It's on line store. She bakes and sells all the goodies in this book and ships them to you (if you don't want to do the work yourself). I'd encourage anyone who loves to bake and is also concerned about using healthy ingredients to purchase Simple Treats today because it's a winner! DELICIOUS!Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods Overview

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The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate Review

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The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate ReviewThis is one of the very best vegan/vegetarian cookbooks I own, and I have well over 20. I've made a number of recipes from it, and all have come out superbly. The dishes are imaginative, and some, like the tofu bourguignon, are good enough facsimiles of the traditional version to satisfy carnivores. I'm especially fond of the roasted red pepper soup and alwys try to keep some of the cashew-tofu-based sour "cream" on hand. Best of all, most of the recipes aren't fussy, requiring hours of preparation. If you're an established vegan, just starting out or simply want to incorporate more vegan dishes into your diet, I can't think of a better book to begin with.The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate Overview

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Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule Review

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Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule ReviewI love love LOVE this book. The recipes are simple and perfect, every time; I have had VCTOtW for about a month and a half now, and despite at least weekly bakings, haven't had a single recipe fail yet. Not one. Since I bought it I seriously can't stop baking and am beginning to fear for my waistline!
I would like to second another reviewer who pointed out that the recipes don't ask you to use egg replacers or other "substitutions" common in vegan baking (usually because someone is trying to veganize a non-vegan recipe); instead, the recipes are just designed vegan from the ground up, and call for simple ingredients that anyone would have (oil, baking powder, etc.). Also, there are tons of beautiful color pictures of finished cupcakes throughout, which is one of the most important things about a cookbook, to me. Then, too, they suggest enough variations on each cupcake recipe (there's 6 suggested ways to dramatically alter the chocolate cupcake recipe alone) that this book will keep you occupied for quite a long time.
Since every baker likes a little external validation, here's mine: I have gotten absolute raves on every cupcake I have made so far, and most of these raves were from non-vegans who were comparing my vegan cupcakes with regular [non-vegan] cupcakes. For example, last night I fed a chocolate cupcake with cookies 'n cream frosting (vegan buttercream frosting with Newman's O's mixed in... this is a recipe from the book, obviously) to a friend who didn't just enjoy it, but was absolutely WOWED. "Geeze, it's amazing what they're doing without dairy or eggs these days; these are better than regular cupcakes" was one comment that I particularly appreciated because most vegan desserts can taste good, but in my experience it's the rare vegan dessert that can taste identical or even BETTER than the regular omni thing.
I would recommend this book to anyone, vegans and omni's alike, because even if you're not vegan (or lactose intolerant), the cupcakes taste fabulous. The recipes are so simple they're basically idiot-proof, and I have seriously never in my life had better chocolate cupcakes than the ones I made from this book: moist and fluffy and ooh... just perfect. And I'm not even a chocolate person.
Anyway, do yourself (and everyone in your life who will be eating your baked goods) a favor and buy this wonderful book! I'd give it 10 stars if they'd let me...Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule Overview

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Raw Food Life Force Energy: Enter a Totally New Stratosphere of Weight Loss, Beauty, and Health Review

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Raw Food Life Force Energy: Enter a Totally New Stratosphere of Weight Loss, Beauty, and Health ReviewEveryone is using the mystery of quantum physics as a mystical metaphor to empower life in general these days and Natalia Rose, author of "The Raw Food Detox Diet" is no exception in her new and equally well-put-together book, "Raw Food Life Force Energy: Enter a Totally New Stratosphere of Weight Loss, Beauty and Health."
In 260 plus pages, Rose re-educates her raw food fans on the further sensibilities of combining foods for easy elimination---reiterating her primary focus in "Detox" that consuming quick exit foods naturally slims the body while "waste" that remains inside the body too long eventually equals weight gain. Rose builds on her idea, explaining with a quasi-quantum physics approach that as everything existing has a vibration, it would make sense to ingest foods that will aid us in vibrating at the high rate in which we are designed to optimally function. High harmonious vibration foods consist of those grown closest to the sun, while inharmonious vibration foods include the usual suspects of cigarettes, liquor, processed, synthetic ingredients, mainstream animal fleshes, pharmaceuticals, radiation, x-rays and less obvious, pasteurized cow milk, yogurt and cheese.
In the first portion of "Raw Food Life Force Energy", Rose defines four principles: vibration, free-flow, quick exit, and natural bliss---all of which reinforce her main premise that eating well combined light to heavy (eating the lightest possible meals in the am while gradually increasing the density of foods so that dinner is the heaviest meal) meals will create a body and mind that remains well-tuned to the best the universe has to offer. The second part of the book presents Rose's 21 day action plan where after prepping your kitchen and shopping for staples through shopping revisions, a typical breakfast consists of a homemade elixir or fresh fruit, lunch a soup, salad or sandwich and dinner either a repeat of a luncheon selection or a cooked meal with raw vegetables. Desserts vary depending on the combination consumed at dinner, i.e. a flesh meal dessert would consist of cheese or dark chocolate. Rose includes a seventeen question test to help you determine your present energy vibe; she promises that whatever your current level, by practicing her techniques, you will feel more "attractive, youthful and emotionally balanced," as you plunge deeper into her program. The actual 21-day guide becomes a little redundant as the selections are basically yours to choose--day one through day 21 repeats with motivational words from Rose to keep you to your task. As in "Raw Food Detox," Part 3 includes Rose's unique and tasty recipes. She follows these with some FAQs to help propel you into a higher vibration; inviting the reader to cordially email her if any specific question is not addressed.
Bottom Line? If you enjoyed Rose's easy transition from heavy slow-moving food to light quick moving energy endowing fuel in her first book, you will definitely enjoy her new slant on a dieting fad that many people have easily embraced as a truly healthy way of life. Recommended to all those who just love Rose's innovative recipes and thrust towards finding the metaphysical answer to understanding our complex makeup as human beings living in an otherwise toxic world.Raw Food Life Force Energy: Enter a Totally New Stratosphere of Weight Loss, Beauty, and Health Overview

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The Allergen-Free Baker's Handbook Review

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The Allergen-Free Baker's Handbook ReviewHaving to switch to gluten free baking was challenging enough, but I have to avoid dairy, nuts and nut flours, soy, too. Baked goods have tried my patience for the past 8.5 years. Because my child has sensitivity to soy, I can't buy a lot of GFCF mixes that are on the market. And many years I lost count of the absolute flops that went straight to the trash can. GFCF baked goods can be gritty and gummy, especially when you are avoiding eggs, too. (Because we rotate eggs, sometimes I need to bake without them.)
The demands of a child with autism monopolized my time, and I have, over the years, found a cake mix, a brownie mix and a pancake mix that I like and have stuck with them, and that's pretty much it.
Gluten free flours, xanthan gum, and all the "tricks" to GFCFSFEF+++ baking are expensive. They take up a lot of space in kitchen cupboards. Spending the money and time to try a recipe only to have turn out gritty or gummy is frustrating, and I admit, I gave up in a big way. (Gluten was the first big allergen that we removed 8.5 years ago, and I remember it being so very challenging at the time. Little did I know I'd have to remove a lot more and that I would envy folks who are simply gluten free -- I think that would be so easy!)
I simply never understood the science to baking GFCFSFEF+++ breads, cookies, cakes and other baked goods. I didn't have the time or the background to try to figure it out.
Until now. Now, I'm getting an education about the alchemy of baking without traditional baking ingredients like milk, wheat and eggs: The Allergen-Free Baker's Handbook, How To Bake without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree nuts, and Sesame by Cybele Pascal. Cybele Pascal is a chef who happens to be the mother of a child with severe food allergies. She went to work adapting all of our favorite baked items and put her collection of successes into a beautiful cookbook. And yes, there are color photos of some of the recipes (I like photos!).
I. Adore. This. Cookbook! This book is not just a collection of recipes. Instead, Pascal takes the time to teach me about baking allergen free with almost the same restrictions we have at my house. The section called, "The Dry Goods Pantry" in Chapter 1, Stocking your Allergen-Free Pantry, combined with all of Chapter 2, "How To Bake Allergen-Free" provide a mini-baking school, and I would like these pages + the resource section in the back of the book available in a purse sized tri-fold to take with me to the grocery store. Pascal offers suggestions for replacing eggs, dairy, and wheat flour that have me looking through "regular" cookbooks with a new perspective.
I wish I'd had this cookbook nine years ago.The Allergen-Free Baker's Handbook Overview

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Who You Callin' Cupcake: 75 In-Your-Face Recipes that Reinvent the Cupcake Review

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Who You Callin' Cupcake: 75 In-Your-Face Recipes that Reinvent the Cupcake ReviewI was excited to get this cookbook until i noticed several errors throughout.
For example: 12 Lemon cupcakes are supposed to come from 8 cups of flour and
8 eggs. Clearly, this is way off. Another recipe for Chocolate Sponge is supposed
to yield 12 cupcakes, calling for 20 eggs. These recipes call for 2 teaspoons
of salt for 12 cupcakes which can't be correct either.
If you read the recipes, clearly the author put her soul into this book. There are nice distressed style
pictures for most of the cupcakes which is awesome. She is clearly passionate
about her work, and wanted to share that with the readers, however, that just didn't translate
into making sure the recipes were in correct proportions before printing. And since most
of the recipes rely upon the master recipes in the beginning of the book which have incorrect
proportions, it makes the rest of the recipes not work and it also makes you worried to trust
the rest of the recipes as well.
The author's facebook page
shows that they are claiming that altitude, over mixing and lack of use of organic ingredients
is the culprit for people's failed recipes when clearly that has nothing to do with , the fact
that the proportions are way off. 2 teaspoons of salt for 12 cupcakes with 1 2/3 cups of
flour tastes horrible whether your are 200 feet above or below sea level, whether you over
or under mixed it or it's organic.
The author submitted her recipes to the publisher in grams and the
publisher failed to convert them correctly. Be that as it may, what happened
to the proof copy author's get before the book goes to print, or at least an attempt
to make an errata page.The author posted 1 fix, for the basic vanilla cupcakes in grams, using Evaporated Can juice about a month ago. Most people can't get that ingredient. The author has known for several weeks that the proportions are way off and has made no attempt to make an errata page for any of the examples I named above which are clearly wrong. The author also suggests that
people wait for the NEXT printing of the book. Given the sloppy way this book has been handled who would trust the author or publisher at this point to try "revised" recipes.
It appears that most of those who are giving this book 5 stars have made no attempt
to actually bake any of the recipes apparent from them saying things like "i can't wait to try them". I did try to bake the Vanilla Cupcakes, which were good
but I had enough basic understanding and experience not to put 2 teaspoons of salt and the enormous amount of baking powder she suggests. My own changes made an excellent cupcake.
Most who rated this book 5 stars are die hard fans of her baked goods from her bakery and from seeing her on TV.If you are going to use this cookbook, you'll need your own basic recipes for the Vanilla and Chocolate Cupcakes, and only rely on this book for ideas. It is not uncommon
to find cookbooks with some errors, but sheer number of these egregious errors show a lack
care taken in publishing this book, on top of the author not fixing more than 1 recipe.
UPDATE: 9-25-10 I noticed that FINALLY after three months of knowing the recipes were wrong, the publisher and author placed a number of "fixed" recipes up on this page and F.B. This was a super slow response to the bombard of personal e-mails, phone calls to the bakery, and requests on her f.book page the author rejected responding to, despite constant complaints by purchasers that the recipes were not correct. I tried the updated Vanilla Bean Cupcakes TWICE and both times they came out super dry and rough although they did not sink in the middle like her original recipes . I have catered desserts for over 10 years, and do extremely well, and I certainly know my way around making excellent baked goods. Her updated recipe just didn't cut the mustard. They may have changed the recipes , but failed to test them. Surprise, surprise.
I really really wanted these updates to work, but given the way this whole thing was handled i'm not stunned to find these barely mediocre stand-ins doled out as fixes. This book is best used for ideas only. Forget the recipes, and save your ingredients because updated or not the authors recipes just don't measure up. Sometimes people can be so offended that their hard work is being critzied so negatively that they refuse to accept responsiblity. This was apparent by her not "fixing" things for 3 months and offering blaims instead as well as the F.B chatter that erupted so badly that she deleted some of it. The result is that they put a lack luster effort into fixing things they didn't think were a problem in the 1st place. Bottom line, the fixes just don't taste good. It's a shame because she worked really really hard in visual presentation, but there was just too much carelessness in the execution of translating of the actual recipes themselves from bakery to home versions. Some things are a little more than converting numbers.Who You Callin' Cupcake: 75 In-Your-Face Recipes that Reinvent the Cupcake Overview

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BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles Review

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BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles ReviewWhile I am not gluten intolerant or vegan, I have enjoyed Babycakes treats--specifically the donuts--from the Babycakes bakery in downtown Los Angeles. I have been disappointed with the homemade products. The frosting from the recipe in the first cookbook does not have the same flavor--it is less flavorful, less sweet and tastes totally different as compared to the bakery product. I eagerly tried the donut recipe as soon as my book arrived last week and the homemade donuts are different as well. The bakery donuts are really delicious and the homemade version is quite tasteless with an entirely different texture. I followed the recipe precisely! It is disappointing as it is a waste of my time and a waste of money (the ingredients are on the pricey side) to try to recreate the delicious flavors and textures of the bakery purchased products. If one has never tried these goodies from the bakery, perhaps one would be satisfied with the homemade result, but these recipes do not even come close to the bakery products in flavor and texture!
I understand that many chefs do not give the exact recipe for their items in their cookbooks. I hope this is not the case in this instance--baking gluten free is too much of a science to to try to alter the real recipe and expect decent results.BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles Overview

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Flying Apron's Gluten-Free & Vegan Baking Book Review

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Flying Apron's Gluten-Free & Vegan Baking Book ReviewI love this book, and I plan on giving it as a gift to anyone interested in GF baking. This weekend I made the Pumpkin Glory Loaf with molasses and the whole house smelled absolutely divine for hours. I plan on making the cranberry apple tart with cornmeal and pine nut crust for Thanksgiving. I'll try to update this review from time to time with successes and failures, but so far this book and I are on a serious winning streak.
As context, I've been baking GF for about two years now. I have copies of Bette Hagman's two main baking books: The Gluten-free Gourmet Makes Dessert: More Than 200 Wheat-free Recipes for Cakes, Cookies, Pies and Other Sweets and The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes and I adore those books as well. Bette uses a lot of eggs in her recipes. I don't fault her for that. Eggs make excellent binders and bring more protein to the equation. My family is not vegan, but sometimes I do worry about the constant stream of eggs we're pouring into our systems. I had periodically tried to make GF bread without eggs (using egg replacer mostly) and I failed every time.
Enter the Flying Apron Baking book and their ever-so-clever use of pumpkin, sweet potatoes, and yams as the missing ingredient. Magic! Without cholesterol! I'm ecstatic! (I hope I'm not giving too much away here. You should still buy the book! There's so much more to it than my own little revelation of how to get moisture and a little binder into egg-free breads.)
In short, I can't wait to try every single recipe in this book. Seriously. I'll probably substitute a bit here and there, but there's a wealth of tricks and techniques in this little book.
For those of you that are skeptical about GF baking or about vegan baking, I wish I could mail you all a baked good or two from the Flying Apron here in Seattle. They would make believers out of you!Flying Apron's Gluten-Free & Vegan Baking Book Overview

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Best Gourmet Recipes from the chefs of Five Loaves Deli & Bakery Review

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Best Gourmet Recipes from the chefs of Five Loaves Deli & Bakery ReviewThis book is a great book for those who are vegan or just want to eat healthy. I attended a health seminar by the Bracketts and they cooked something from this book every night of the seminar. I really learned alot about how to make good tasting food alternatives such as a butter alternative, a mayo alternative and a great cheese alternative. These recipes are good tasting and are in the book. The recipes in this book are vegan and many are low fat. From breakfast to dinner this cook book gives some real great recipes for your health.Best Gourmet Recipes from the chefs of Five Loaves Deli & Bakery Overview

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BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Review

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BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery ReviewI was *so* excited when I learned that a Babycakes cookbook was in the works. When it arrived, I sat down and excitedly read it cover to cover with a pen and paper in hand to make my baking grocery list. It was then that I came across upon several issues:
1) As mentioned by many others, the book is only about 2/3 gluten-free. I know that Babycakes bakery bakes spelt items, so this was not a surprise to me. However, the book sub-title calling it Gluten-Free is misleading.
2) A large amount of the recipes call for Bob's Red Mill Gluten-Free All Purpose Baking Flour. There are two problems with this. First and most important to me, this flour is N A S T Y. It has garbanzo and fava bean flour in it, and those have a very strong and bitter taste. Many bakers, including myself, hate this stuff. Second, I was dissapointed to see that the book even suggests using a mix at all. On the Martha Stewart show when Erin and Martha make the Allergen-Free Cinnamon Toasties, Martha asks as she is stirring the flours together, 'Do you use mixes at your bakery?' Erin answers no. If this is the case, then why on earth is the cookbook directing me to do so? If the recipes had the true list of flours and starches used at the bakery, I would have an easier time making substitutions, like swapping garfava flour for, say, a combo of sorghum or rice flour, or subbing potato starch for arrowroot or cornstarch.
3) Coconut oil and agave nectar. These fabulous, spendy, and sometimes elusive ingredients are frequently used in hefty quantities in the book, and unfortunately we are left a somewhat in the dark about the details. Yes, the resources give us brand recommendations (aside: Did you look into the coconut oil source? small jar and big $$), but does not specify if it matters if we use virgin coconut or regular coco oil or light or dark agave. Since I don't want to go broke buying coconut oil, I googled and found an extra-virgin organic coconut oil by Nutiva that comes in 54 oz. containers and is reasonably priced. The same goes for the agave nectar. Madhava has a raw organic agave nectar that you can find right here on Amazon in bulk for a decent price. Hopefully these will so the trick.
4) Frosting. I do not believe these are the frostings used at the bakery. For example, a red flag to me is that the cookbook recipe for vanilla frosting is called 'Vanilla Frosting/Vanilla Sauce" but the Babycakes bakery frosting is called "Creamy Vanilla Frosting". While on Martha Stewart (the episode where they made the Allergen-Free Cinnamon Toastie loaf), Erin casually mentions some of the ingredients of her famous frosting. Among the ingredients is coconut milk. Unfortunately, there is zero coco milk in the book recipe, but there is liquid and dry soy milk. Babycakes NYC is a soy-free bakery. This is so disappointing to me, as I was really looking forward to making the real deal.
While I enjoy the aesthetic and the creativity of the book, I think it fell short in a number of critical areas.BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Overview

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