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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!
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