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MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY + Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living + The Complete Idiot's Guide to Dairy-Free Eating
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Product Details

  • Paperback: 224 pages
  • Publisher: Book Publishing Company (January 15, 2006)
  • Language: English
  • ISBN-10: 1570671834
  • ISBN-13: 978-1570671838
  • Product Dimensions: 0.5 x 8 x 9.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #143,049 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Fran Costigan, a graduate of the New York Restaurant School and the Natural Gourmet Cookery School, has developed many courses at the Natural Gourmet Institute for Health and Culinary Arts (including the Natural Pastry Arts Intensive) and at the Institute of Culinary Education. Fran lives in New York City. Her first book was Great Good Desserts Naturally.

More About the Author

Chef Fran Costigan
Meet the "Queen of Vegan Desserts"

Chef Fran Costigan is an internationally recognized culinary instructor, author, and consultant whose innovative recipes marry healthy eating with sumptuous tastes. Fran uses organic and minimally processed ingredients to make rich moist cakes, flaky piecrusts, delightful cookies and bars, creamy puddings and much more. All are white sugar, trans fat and cholesterol free, and absolutely delicious.
Fran's first cookbook, More Great Good Dairy Free Desserts Naturally, offers a complete course in exceptional desserts that satisfy vegans and omnivores alike. Her highly anticipated new book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts (Running Press) launched fall 2013.
A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran worked as a pastry chef in both traditional and vegan kitchens, before moving into the teaching kitchen over 20 years ago. Home cooks and professionals enjoy her lively classes, which include the Costigan Vegan Baking Boot Camp Intensive®, and she presents demonstrations and workshops at events throughout North America and Europe.
Fran has made her celebrated "Chocolate Cake to Live For" on Fit TV, and her Organic Vegan Twinkies on ABC Nightline and on Fit TV. An advisory board member of the New York Coalition for Healthy School Food, Fran is also a member of the New York Women's Culinary Alliance (NYWCA), Women Chefs and Restaurateurs (WCR), the International Association of Culinary Professionals (IACP), and the Authors' Guild.

For more information visit: www.francostigan.com or contact Fran at info@francostigan.com

"Like" Pastry Chef Fran Costigan on facebook and follow her Tweets @goodcakesfran

"Like" Vegan Pastry Chef Fran Costigan at Facebook and ollow Fran on Twitter @goodcakesfran

Customer Reviews

4.8 out of 5 stars
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From the Dessert Diva herself, Fran Costigan!
Tina Chevalier-Popineau
From the "Getting Started" intro chapter to all the great tidbits of information throughout, her book is a great education for the novice and more experienced baker.
Carolyn Arcario
The peanut butter cookies are perfect and the Chocolate Peanut Butter Mousse is like the Candy only better.
Tri.Girl2006

Most Helpful Customer Reviews

44 of 45 people found the following review helpful By Cathe Fein Olson VINE VOICE on September 25, 2006
Format: Paperback
This book is completely vegan and most recipes contain some whole grain ingredients and less refined sweeteners.

The first chapter - Getting Started - contains helpful information about baking without dairy products and using natural sweeteners. I especially liked the "Tips and Techniques for Making and Baking Desserts" and "A Baker's Dozen Secrets to Successful Desserts." I also like that Costigan recommends using organic ingredients.

The rest of the book is devoted to recipes. I particulary enjoyed the information, advice and tips at the beginning of each section.

- Great Good Gels, Creams, Puddings, and Sauces

- Great Good Cookies, Bars, and Little Bites

- Great Good Cobblers, Crisps, Biscuits, Muffins, and More

- Great Good Cakes, Fillings, Frostings, and Glazes

- Great Good Pies and Tarts

- Great Good Fruit, Beverages, Frozen Desserts, and Confections

For me, the most surprising thing about these recipes was how light they all were - even when I replaced the white sugar with whole wheat. You defintely would never guess the recipes were vegan or healthier than the typical white sugar/white flour, made with dairy desserts.

My only problem - and I have this critism with almost all dessert cookbooks - is that all the recipes were too sweet. I cut down the sweetener by 1/4 to 1/2 in almost everyone. But that is easily done and would not keep me from using this book.

Our favorite recipes were Currant Scones, Oat Sesame Squares, and Coconut Sorbet. Yum!
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32 of 32 people found the following review helpful By Mimi G. Clark on February 21, 2006
Format: Paperback
Fran Costigan has done it again. Her latest cookbook, More Great Good Dairy-free Desserts Naturally, is much more than an update of Great Good Desserts Naturally, her first such book published in 1999. Seven years and five reprints later, Costigan's recipes from working as a consultant in professional kitchens, baking custom cakes for private clients, and teaching at the Natural Gourmet Cookery School and the Institute of Culinary Education in NYC, were compiled for a more

comprehensive dairy- and egg-free dessert cookbook.

The first 23 pages are devoted to listing and defining essential

ingredients and equipment, tips and techniques for making and baking desserts ("Think like a pastry chef: Organize your mise en place"), and a baker's dozen secrets to successful desserts ("Use pure vanilla extract, not vanillin, an artificial flavoring"). Costigan demystifies the "natural sugar" confusion by categorizing granulated sugar into "dark whole," and "light natural," with five pages devoted to natural sweeteners.

There are over two-hundred pages of mouth-watering recipes, including gels, creams, puddings, sauces, cookies, bars, little bites, cobblers, crisps, biscuits, muffins, cakes, fillings, frostings, glazes, pies, tarts, fruit, beverages, frozen desserts, and confections. Costigan's expertise as a pastry chef is captured in her fool-proof, flaky pie crusts and tarts. She painstakingly walks the reader through each step in such a way that you feel you are in her classroom. (I might add that my pie crust turned out perfect!)

New Yorkers will want to try the New York Eggless Cream made with Costigan's incredibly decadent Ultimate Chocolate Sauce, and kids of all ages will go nuts for the Caramel Popcorn Treats.
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21 of 21 people found the following review helpful By N. Cloud on January 16, 2007
Format: Paperback
I have been vegan for nearly 9 years and have done quite a bit of baking both in restaurants and at home. This book gave me a clear understanding of the baking process as well as a wide variety of baked goods to prepare. I have to admit the german carob un-chocolate cake is one of the best recipies I've ever used for a cake. Many non-vegan friends never knew the difference and joked that I'd returned to their side. With the recipies in this book you don't have to give up light moist cakes. Thanks Fran. And I can't wait till I have time to take your pastry class in New York!
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17 of 17 people found the following review helpful By Alisa Marie Fleming on December 30, 2006
Format: Paperback
Who wouldn't love to merge health and dessert? Fran Costigan's extensive culinary experience combined with her desire to have her cake and eat it too, has resulted in too many `healthy' dessert recipes to fit in just one cookbook. More Great Good Dairy-Free Desserts is a follow up to her first work, Great Good Desserts Naturally! Though I haven't viewed her first book, I can say that it would be hard to top this second edition.

As someone who absolutely loves to bake I was delighted by the extensive variety of Crisps, Cobblers, Brown Betties, Tarts, Pies, Cakes, Frostings, Cookies, Brownies, Muffins, Quick Breads... really I could go on. I counted approximately 100 recipes, each one dairy free, egg free, and I believe vegan (there is even a honey-free baklava).

Though I am a regular bread and cookie baker, I was particularly intrigued by a few of the not-so common offerings in this book. Several are surprisingly soy-free (and nut-free for that matter), such as the Banana Cream Pudding, the Ultimate Chocolate Sauce and Icing, and the New York Eggless Cream. Of course, the Peanut Butter Mousse in Chocolate Candy Cups is next on my list for sampling (the full color photo really sold me on this one), and it is hard for me to pass up something as unique as Carob Cashew Frosting (also soy-free).

Beyond the recipes themselves, this cookbook is very well organized and structured. The fonts are large, the recipes are well defined, and variations are included throughout. Each chapter opens with a two-page discussion of tips and suggestions, such as "how to make a foolproof flaky pie crust."

Now, I should clarify my use of the word `healthy' when describing this cookbook. Added sugars/sweeteners are used in most of these recipes.
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