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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.

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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: 9.3 x 8.1 x 0.5 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (66 customer reviews)
  • Amazon Best Sellers Rank: #475,200 in Books (See Top 100 in Books)

More About the Author

Chef Fran Costigan Meet the "Queen of Vegan Desserts"

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.

Vistit: www.francostigan.com
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 info@francostigan.com
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

Customer Reviews

Top Customer Reviews

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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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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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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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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