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MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY Paperback – January 15, 2006
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About the Author
More About the Author
Pastry chef, culinary instructor and cookbook author, Fran Costigan is internationally renowned as the authority on vegan desserts. Fran's desserts lack nothing--except dairy, eggs, white sugar, and excess fat
Professionally trained, Fran was a chef in traditional and vegan pastry kitchens before moving into teaching. For over 20 years she has instructed home cooks and professionals in the art of transforming traditional desserts into luscious cholesterol-free vegan versions that satisfy all dietary preferences. Her lively classes include the unique in the world, Costigan Vegan Baking Boot Camp Intensive®.
Fran's latest book, Vegan Chocolate Dessert: Unapologetically Luscious and Decadent Dairy-Free Desserts (Running Press 2013) is for everyone who madly, deeply loves chocolate desserts, whether or not dietary considerations are an issue. (German and French editions are available.) Vegan Chocolate follows More Great Good Dairy Free Desserts Naturally (Book Publishing Company 2006).
Fran has been featured on Discovery TV demonstrating her celebrated "Chocolate Cake to Live For," and on Better TV and ABC's Nightline with her "Healthy Organic Vegan Twinkies." Her work has been profiled in print and online media including VegNews, Vegetarian Times, Vegetarian Living, The New Yorker, New York Magazine, Professional Pastry Chef, Café Sweets Japan and Organic Spa.
An advisory board member of the New York Coalition for Healthy School Foods, Vegan Trade Council and Main Street Vegan Academy, Fran is a professional member of the New York Women's Culinary Alliance, International Association of Culinary Professionals and Culinary Historians of New York.
Recipes,Tips and More at: www.francostigan.com/blog & newsletter (signup here: goo.gl/HljKfr
Twitter/ Instagram/ Pinterest: @Goodcakesfran
Website: www.francostigan.com contact Fran at firstname.lastname@example.org
Blog and Newsletter: Get Recipes, Tips and News
Sign up for Fran's Newsletter http://goo.gl/HljKfr
"Like" Vegan Pastry Chef Fran Costigan at Facebook and ollow Fran on Twitter @goodcakesfran
Top Customer Reviews
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!
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.Read more ›
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.Read more ›
Most Recent Customer Reviews
There is someone in my family with a milk allergy. So I try to find recipes that are dairy-free for family get-togethers. Read morePublished 1 month ago by Amy
Recipes do seem very interesting and tasty. I have actually only had the chance to try one recipe so far and did find it fairly easy. Read morePublished 2 months ago by Satisfaction
I did not find these great good desserts worth raving about and I LOVE desserts. I am an avid vegan baker and I believe this book is outdated in spades. Read morePublished 3 months ago by Lise Lange
if you don;t have Fran's books,then do yourself a favor and get them! her recipes are wonderful,creative,and much healthier then there standard counterparts.Published 11 months ago by Kelly J. Keith
I enjoyed reading this book, even though it is a cookbook. I found the book to be very informative.Published 15 months ago by Virginia V.
Table of contents in the Kindle version goes only to the section opening, not to individual recipes. Read morePublished 18 months ago by Amazon Customer