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The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets Paperback – October 1, 2007


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The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets + The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion + Veganomicon: The Ultimate Vegan Cookbook
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Product Details

  • Paperback: 288 pages
  • Publisher: Fair Winds Press; 1ST edition (October 1, 2007)
  • Language: English
  • ISBN-10: 1592332803
  • ISBN-13: 978-1592332809
  • Product Dimensions: 9.2 x 7.5 x 0.9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (331 customer reviews)
  • Amazon Best Sellers Rank: #44,442 in Books (See Top 100 in Books)

Editorial Reviews

Review

ôVegan baking comes of age with this collection of baked delights. Colleen Patrick-Goudreau has put together a comprehensive tome that is sure to be useful to baking novices as well as those of us who've been wielding the whisk for years."~Isa Chandra Moskowitz, Author of Vegan with a Vengeance and Vegan Cupcakes Take Over the World


"Colleen Patrick-Goudreau blends the perfect mix of stories, photos, and recipes with amazing grace and taste. Her words will open your heart; her recipes will fill your tummy." ~VegNews Magazine


ôAt last! A cookbook that delivers the secrets of vegan cuisine's last frontier: baking delicious desserts. Elegant, fun, well-organized, complete, and compelling, this is a masterpiece you'll treasure for yourself and want to give to your friends.ö ùWill Tuttle, Ph.D., Author of The World Peace Diet

About the Author

Colleen Patrick-Goodreau is an award-winning author of six books, including including the bestselling The Joy of Vegan Baking, Color Me Vegan, and Vegan's Daily Companion. She is an acclaimed speaker and a multimedia host, beloved for her entertaining and unparalleled cooking shows and her inspiring podcast, Food for Thought, which was voted Favorite Podcast by VegNews magazine readers. Colleen is a regular contributor to National Public Radio and has appeared on The Food Network and PBS. You can visit her at joyfulvegan.com.


More About the Author

Colleen Patrick-Goudreau has dedicated her life to empowering people to make informed food choices, to debunking myths about veganism, to being a voice for animals, and to giving people the tools and resources they need to live according to their own values of compassion and wellness. Using her unique blend of passion, humor, and common sense, Colleen adeptly addresses the ethical, social, and practical aspects of a compassionate lifestyle.

A powerful writer, talented chef, and exhilarating speaker with a master's in English Literature, she is the author of six books, including the award-winning The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, Vegan's Daily Companion, and On Being Vegan. With a command of traditional and new media, Colleen is the creator of the popular online multimedia program, The 30-Day Vegan Challenge; the host and producer of the life-changing podcast Vegetarian Food for Thought; and she delivers inspiring lectures around the country. She has appeared on the Food Network and PBS and is a contributor to National Public Radio and The Christian Science Monitor.

Customer Reviews

The recipes are delicious and easy to follow.
BabyBoomerLu
My favorite recipes are the German Apple cake, banana chocolate chip muffins, and love love love this chocolate chip cookie recipe (it's the best).
Samantha014
I absolutely love this book and every recipe I've tried in it!
Oomschlock

Most Helpful Customer Reviews

125 of 129 people found the following review helpful By www.animalperson.net on October 1, 2007
Format: Paperback
This book is perfect for people who have either just transitioned to veganism or would like to in that it is chock full of recipes that result in food that doesn't taste radically different from what the average meat-eater is accustomed to. The photos are gorgeous, the writing is great and no matter how much you think you know about baking, I promise you'll learn something.

This is not a "health food" book, although the recipes are cholesterol-free, lactose-free and healthier than the average non-vegan recipes. Instead, it's a book that helps you understand how easy it is to bake without eggs and dairy.

My favorite part of the book is the section on milk, butter and egg substitutes, some of which do indeed make the recipes healthier (e.g., using ground flax seed and water rather than egg replacer, using almond milk rather than soy milk for those of us trying to minimize our intake of soy, or using date sugar rather than white sugar). There are loads of tips and "Food Lore," which are interesting trivia tidbits that provide a historical context for the food. Perhaps most helpful, however, are the "Troubleshooting" pages that list the most common problems and their likely origins. Finally, the Appendices will save you a lot of time because the author has already organized your pantry and utensils for you and tells you exactly what you will need (/need to buy), and she includes a glossary, lists of what to substitute if you don't have the pan that's called for, and most fascinating to me, a section on the difference between baking soda and baking powder (I always wondered about that).
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106 of 109 people found the following review helpful By Kristen on October 18, 2007
Format: Paperback Verified Purchase
I recently began listening to the author's podcast, which is how I heard about this book. It's really a gorgeous cookbook with many color photos and a terrific layout. I know there are people that criticize cookbooks with lots of photos as fluff, but trust me, this is one of the most comprehensive cookbooks I own. As others have said, there is a *ton* of information on vegan baking, as well as tips scattered throughout the book. The vast majority of ingredients are common and familiar. I am a new vegetarian and there was only one ingredient that was new to me. I was most impressed with the variety of desserts included. Another reviewer already listed the categories so I won't repeat them, but the list is really extensive. I just received the book yesterday so I'll have to amend this review once I've had a chance to do some baking (the lemon bars are at the top of my list), but I'm already hoping the author will create future cookbooks for all types of dishes!!

Update: I promised an update once I had tried some recipes--yum! I've made the chocolate chip cookies, the lemon bars, the apple pie with the flaky pie crust, the pumpkin pie with the pecan crust, the light lemon bundt cake, the blueberry orange bundt cake, the lemon cheesecake, and...my favorite...the German apple cake. From the ingredients, the cake doesn't appear to be anything out of the ordinary, but it certainly is. I couldn't get enough. The chocolate cake (with her chocolate frosting) was the best I've had--moist, "chocolatey", light and fluffy.

In response to the comment on my original post, I wanted to add that while the quality of the recipes are obviously an important part of any cookbook, other characteristics are important too. Is it easy to read? Do the recipes use easy-to-find ingredients? Is the layout attractive? Am I, as the reader, given "bonus" information above and beyond the recipes? The answer to all of these for the Joy of Vegan Baking is yes!!
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50 of 50 people found the following review helpful By Kitchenartist on May 19, 2008
Format: Paperback
I am admittedly not vegan, although I admire the lifestyle choice. I discovered the world of vegan desserts because my children have several food allergies. I couldn't stand the thought of them not enjoying baked goods, particularly since I have always enjoyed baking. That said, I must admit that a lot of non-dairy, non-egg attempts at baking some classic desserts were awful, yielding what I thought was worthy of nothing but the trash can. This cookbook has changed that and opened my eyes to the possibilities of vegan baking. I even like some of the vegan versions better than the dairy laden versions. I am so surprised at the negative reviews about the lack of healthy ingredients - these are desserts people!! The best desserts usually rely on rich ingredients and it is already a vast improvement that there are no eggs or milk. If you want healthy sweets go for a granola bar or a bowl of fruit. The occasional dessert treat should be just that and it should be decadent enough to make it worth eating. It seems unfair to give a negative review based on a criteria that the author is not aspiring to. Great job Colleen!!
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355 of 409 people found the following review helpful By a friend on December 16, 2007
Format: Paperback Verified Purchase
I was excited when this book came out as there are so few vegan baking books out there. The photos are impressive, but unfortunately, the recipes are a disappointment. The author seems to have taken standard recipes and switched out the eggs and butter for Ener-G egg replacer and vegan margarine (which she calls vegan butter - isn't this an oxymoron?). There is absolutely nothing creative here! There are no recipes that utilize any of the alternative whole grain flours or unrefined sweeteners out there or different oils, such as coconut, palm ,walnut, safflower,etc.

My vegan friends, you can make a delicious pie crust with walnut oil, whole wheat pastry flour and water...and the ingredients don't have to be COLD. You can make fabulous scones with agave nectar and no egg replacer. Please go beyond these tired recipes and BE CREATIVE! Purchase this book if you love all-purpose white flour, Earth Balance spread and Ener-G egg replacer in everything you make.
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