Vegan Baking (Vegan Cookbook) [Paperback]

Linda Majzlik (Author)

Book Description

Series: Vegan Cookbook | Publication Date: April 1, 2002

This collection presents more than 100 brand-new recipes for cakes, loaves, biscuits, no-bake cakes, and savory baking—all free of animal products. Enjoy the strawberry and almond sponge or a spiced carrot and nut loaf, a plate of mincemeat muffins or pear and ginger oaties. When something savory is called for, why not go for the olive and oregano bread or the pepper and pesto buns. This is the third in a series of cookbooks for the increasing number of people who follow a meat-free and dairy-free diet.

Editorial Reviews

About the Author

Linda Majzlik is the author of a series of vegan and vegetarian cookbooks: Party Food for Vegetarians, Vegan Dinner Parties, and Vegan Barbecues.

Product Details

• Paperback: 88 pages
• Publisher: Jon Carpenter Publishing (April 1, 2002)
• Language: English
• ISBN-10: 1897766637
• ISBN-13: 978-1897766637
• Product Dimensions: 9.2 x 6.2 x 0.3 inches
• Shipping Weight: 5.6 ounces (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #2,362,481 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

37 of 38 people found the following review helpful:

3.0 out of 5 stars Would be even better with some explanation and translation, November 22, 2002

By 

Mai Kuha - See all my reviews
(REAL NAME)   

This review is from: Vegan Baking (Vegan Cookbook) (Paperback)

A positive aspect of this book is that the recipes are clearly written and fairly simple, in that not too many ingredients are used. One feature that I find particularly helpful is the explanation of how to store vegan baked goods, and for how long. It is surprising that the author has managed to fit such a wide selection of recipes in such a concise book.

I see the following disadvantages in this book:

There is no explanation of the general principles of vegan baking--that is, how and why key ingredients are used and how different consistencies are achieved. Surely I'm not the only person wondering how egg-free batter is to hold together. From the recipes that I've read so far in a variety of sources, I get the impression that eggs are simply not necessary--you just balance the other ingredients appropriately, or sometimes a particularly sticky kind of flour helps. This is just a vague idea, though, so I would have been very thankful if the author had explained these general principles in some detail.

There is no glossary, either. (What is demerara sugar? Date syrup?)

Also, it would be important to clarify the measuring system used. Amounts for dry ingredients are given in ounces and grams. The book seems to be directed to British readers, but I'm still not sure which kind of ounce is meant.

I was disappointed to find that most of the recipes call for margarine. Maybe while I wasn't looking a new type of margarine free of hydrogenated fat was introduced on the market, but I'd still rather not put that dubious processed product back into my life.

I expect this book will be a helpful resource--not by itself, but used in conjunction with other reference materials.

15 of 16 people found the following review helpful:

3.0 out of 5 stars lost in translation, February 17, 2004

By 

C. KIM "newwavehotdog" (Los Angeles, CA United States) - See all my reviews
(REAL NAME)   

This review is from: Vegan Baking (Vegan Cookbook) (Paperback)

This cookbook uses measurements in weight (so grams instead of cups), which probably makes for more consistent baking but was hard for me to adjust to. I had to buy a scale to follow the recipes. Also, since this cookbook is from outside the US, I didn't understand what some of the basic ingredients were or how to get them. I had to google to figure out where I could get them. Some very nice recipes but I've only made one or two from this book because I am not confident about following the recipes.