Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your email address or mobile phone number.
Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts Hardcover – October 22, 2013
|New from||Used from|
See the Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.
Frequently Bought Together
Customers Who Bought This Item Also Bought
Regarded as the authority on cruelty-free chocolate anything and everything, Costigan’s baking book (bible?), with its myriad tips and tricks, is not to be missed."
The Daily Meal
Delve in, and Vegan Chocolate becomes a kind of cake itself, prepared to perfection and dense with flavor. Packed with vibrant photos by Kate Lewis, the book itself appeals sensually in addition to its valuable info. Costigan has finally gotten the top-of-the-line packaging her work has always deserved
. This new, sumptuous book is an appropriate summation of more than a decade of sweet-tooth expertise.”
Philadelphia Daily News
When those of us of the grains, beans, and veggies persuasion want to indulge in a sweet treat, it has to be something spectacularand preferably chocolate! There's no better guide to the world of delectable chocolate desserts than Fran Costigan; that they happen to be egg- and dairy-free is icing on the vegan cake. A feast for all the senses, Vegan Chocolate sets the bar at a new level for home cooks as well as chefs.”
Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen
"Fran's infectious passion for chocolate radiates from these voluptuous yet amazingly approachable recipes. From breakfast smoothies to show-stopping desserts and even nightcaps, Fran finds a way to sneak a little chocolate bliss into every corner of your day. Warning: these hedonistic recipes aren't for the faint of heart! (I admit it. I actually licked page 92.)"
Dynise Balcavage, author of Pies and Tarts with Heart and The Urban Vegan
I am an ardent proponent of clean, unadulterated flavors. Years ago I've eliminated milk and cream from my chocolate cakes to achieve a truer flavor statement. From a culinary standpoint, Fran Costigan demonstrates the same desire for purity. With scientifically-based explanations and the refined palate of a trained pastry-chef, she teaches both amateur and professional cooks how to make amazing desserts without any animal sources. Not only are the recipes safe for the vegan lifestyle and allergy sufferers, they stand on their own as ambrosial desserts.”
Ron Ben-Israel, owner of Ron Ben-Israel Cakes and host of Sweet Genius
Fran Costigan's Vegan Chocolate is the holy grail of sweet, plant-based treats! This cookbook is destined to be a treasured baking classic for all kitchens.”
Kris Carr, New York Times bestselling author of Crazy Sexy Kitchen
Fran is a pioneer of the vegan baking world. Her recipes have been extensively tested to perfection. As a fellow chocoholic, I am thrilled that Fran is sharing her extensive collection of decadent chocolaty creations with the world. Any vegan will feel like a kid in a candy store flipping through the mouthwatering pages of this book. Bravo Fran!”
Chloe Coscarelli, cookbook author and winner of Food Network's Cupcakes Wars
I’m still drooling thinking about the chocolate plant-strong’ wedding cake Fran made for our wedding.”
Rip Esselstyn, best-selling author, My Beef with Meat; The Engine 2 Diet
Are you swooning yet? You will be when you dig in to the luscious recipes in this book: they're downright delectable and simply the best chocolate treats you'll ever experience. The most astounding thing is that not one of these recipes has eggs or dairy in them, so they're not only crazy-delicious, but they're good for the soul!”
Kathy Freston, New York Times bestselling author of The Lean and Veganist
Fran Costigan absolutely delights with her book Vegan Chocolate. This expansive cookbookfilled with drop dead gorgeous photos and decadent recipeswill inspire chocolate lovers everywhere to get into the kitchen and create something extra-special.”
Allyson Kramer, author of Great Gluten-Free Vegan Eats
"As always, Fran Costigan's recipes are beguiling and tempting to make (and even more so, to eat!) even to one who is not a vegan pastry cook. I'm ever impressed with what Fran has been able to do without the usual ingredients, like butter and eggs, and have it come off so well. These are recipes based on skill and passion for good chocolate desserts, the best combination possible.”
Deborah Madison, author of Vegetable Literacy and Vegetarian Cooking for Everyone
Anyone who loves chocolate desserts, whether they follow a vegan diet or just want to try something new and different, will be thrilled with the results of Fran Costigan’s recipes. Fran is a natural baker in many senses and her desserts sing out real flavor and quality with every bite. And I love the fact that some recipes are gluten free too now everyone can enjoy chocolate cakes, pies, tarts, ices, and confections!”
Nick Malgieri, author of Bake and Nick Malgieri’s Bread
Chef Fran Costigan raises the vegan chocolate bar to such great heights that everyone will be shown a luscious path to confectionary nirvana. Chef Fran's talent and wizardry are gifts to be shared. We cherish and savor all her decadent creations.”
Bart Potenza and Joy Pierson, owners of Candle Café, Candle 79, and Candle West
Fran Costigan’s stunning new book is a game changer. Vegan Chocolate is a delicious book, filled with clearly written user-friendly recipes, inventive techniques, and practical information. Nothing is missing from these sumptuous chocolate desserts except the dairy, eggs, refined sugar, and cholesterol. With an Opera Cake and a Bûche de Noel, truffles, ice creams, simple cookies, and more, transitioning over to vegan eating has never been more tempting. This book has earned a permanent place in my kitchen!”
Tal Ronnen, New York Times Bestselling author of The Conscious Kitchen
Take a chunk of dark chocolate, a spoonful of sugar, and put it in the pan with Fran, and what you get is a collection of divinely inspired, sophisticated desserts that make me ponder only one thing: which one to make first? Will it be the classic Opera Cake, Mocha Crème Brûlée, or one of the ridiculously tempting truffles? Vegan dessert books may abound, but only Fran Costigan reveals the true meaning of chocolate: it may seem rich, indulgent, and even sinful, but as I dip my finger into a bowl of Chocolate Panna Cotta, I realize it is ever so necessary.”
Miyoko Schinner, author of Artisan Vegan Cheese
"This book is much more than just a cookbook and definitely a must-have in any kitchen. Whether or not you are a vegan, cooking newbie or just love chocolate, you’ll find it comprehensible and stunning."
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
Some of my favorites are the legendary Chocolate Cake to Live For, Chocolate and Olive Oil cake (my mother requested it for her birthday!), Blondies, Magic Cookie Bars, Low fat and Luscious Hot Cocoa as well as the Quick and Easy Homemade Hot Cocoa, Chocolate Chunk Banana Bread Pudding, Brooklyn Blackout Cake (my husband's favourite), Chocolate Pecan Cranberry Coffee Cake (decadent spin on a classic), Creme Fraiche Truffles (I couldn't stop eating them!), Mocha Creme Brûlée (so rich and creamy), Chocolate Almost Instant Pudding and the Raspberry Chocolate Silk Tart.
I have to point out our two very favourite recipes. The Buche de Noel is a standout! It is incredibly tasty and while it seems intimidating to make, Fran has broken it down into manageable steps in order so you have a plan of attack.Read more ›
Since we began eating plant-strong/non-animal/vegan (whatever you'd prefer to call it), the one food category we've missed most is dessert and, in particular, chocolate dessert. There are lots of wonderful things you can create with fruit, but when the cacao/chocolate desire springs up, black bean brownies don't quite fit the bill.
While vacationing at the Chelsea Market in NYC, we wandered into a book store that emphasized local authors. Surveying the stacks, my eye was drawn to the cover and the seeming dichotomy of the word 'Vegan Chocolate' imposed over a beautiful photo of an amazing chocolate iced chocolate cake.
Next to the Happy Herbivore cookbooks, Fran Costigan's book is the best investment we've made. The book has a variety of recipes from very simple and reasonably quick 'Double Chocolate Chunk Cookies,' to a multi-step layered 'Chocolate Cherry Miroir Cake,' both of which are fabulous. Obviously Costigan has invested much time experimenting to come up with these perfect recipes. And one if the most rewarding things is that, if you don't tell folks these are vegan recipes, I can almost guarantee they won't notice...they're simply excellent, rich and (occasionally) decadent desserts.Read more ›
Every time I bite into that cake, I have to remind myself I am not eating a chocolate cake made of flour, sugar, butter and eggs but rather a cake made primarily of flour, Dutch-process cocoa powder, coconut milk, almond milk, maple syrup, and sugar (albeit a 1/4 cup). And, whenever I serve the No-Oil Added Chocolate Torte to Live For, no one can believe it’s vegan and oil-free. For skeptics (of which I was one myself), I simply tell them “page 70.” You may never make a chocolate cake with butter and eggs again; it’s that good.
In Vegan Chocolate, Costigan does more than provide easy recipes for delicious desserts; she also writes of the importance of ingredients (flours, sugars, extracts, fats, dried fruits, nuts, leavening agents, thickeners, cocoa versus cacao, and more) and most importantly, of chocolate: the types, how to store and how to use. Equipment is also crucial and the author provides valuable information on the best tools to use when handling chocolate, most of which are in a typical kitchen. Sources are also provided in the back of the book.
There are three important aspects to a cookbook for me: simplicity, ingredients, and taste.Read more ›
Most Recent Customer Reviews
This book is phenomenal . She writes the instructions for each recipe EVERY TIME so you don;t have to find a basic recipe, or flip pages. It is step by step. Read morePublished 3 months ago by Grania
Thus book was a gift that I sent to my daughter. She was excited about getting started trying out now recipes. Will update once she ha tried out several recipes. Read morePublished 5 months ago by claudette coleman
This book is fabulous!!! I have been cooking from Fran Costigan's books for years and yet again Fran does not disappoint with her latest creation. Read morePublished 6 months ago by Belinda Murano
This was an Xmas gift for a vegan relative. She never baked any of the recopies in this book for any of us. Read morePublished 7 months ago by jamison pantley