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Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts Hardcover – October 22, 2013


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Product Details

  • Hardcover: 304 pages
  • Publisher: Running Press; 1ST edition (October 22, 2013)
  • Language: English
  • ISBN-10: 0762445912
  • ISBN-13: 978-0762445912
  • Product Dimensions: 10.1 x 8.2 x 1 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (55 customer reviews)
  • Amazon Best Sellers Rank: #18,398 in Books (See Top 100 in Books)

Editorial Reviews

Review

“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 spectacular—and 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 cookbook—filled with drop dead gorgeous photos and decadent recipes—will 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

“A treasure… 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."
—elephantjournal.com

About the Author

Fran Costigan is an internationally recognized culinary instructor, recipe developer, and innovative vegan pastry chef , and the author of two cookbooks. A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran was a pastry chef in both traditional and vegan kitchens. Today Fran teaches her distinctive courses (including her Vegan Baking Boot Camp Intensive ®) in New York City at the Institute of Culinary Education and at the Natural Gourmet Institute. She lives in New York.

More About the Author

Chef Fran Costigan
Meet the "Queen of Vegan Desserts"

Chef Fran Costigan is an internationally recognized culinary instructor, author, and consultant whose innovative recipes marry healthy eating with sumptuous tastes. Fran uses organic and minimally processed ingredients to make rich moist cakes, flaky piecrusts, delightful cookies and bars, creamy puddings and much more. All are white sugar, trans fat and cholesterol free, and absolutely delicious.
Fran's first cookbook, More Great Good Dairy Free Desserts Naturally, offers a complete course in exceptional desserts that satisfy vegans and omnivores alike. Her highly anticipated new book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts (Running Press) launched fall 2013.
A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran worked as a pastry chef in both traditional and vegan kitchens, before moving into the teaching kitchen over 20 years ago. Home cooks and professionals enjoy her lively classes, which include the Costigan Vegan Baking Boot Camp Intensive®, and she presents demonstrations and workshops at events throughout North America and Europe.
Fran has made her celebrated "Chocolate Cake to Live For" on Fit TV, and her Organic Vegan Twinkies on ABC Nightline and on Fit TV. An advisory board member of the New York Coalition for Healthy School Food, Fran is also a member of the New York Women's Culinary Alliance (NYWCA), Women Chefs and Restaurateurs (WCR), the International Association of Culinary Professionals (IACP), and the Authors' Guild.

For more information visit: www.francostigan.com or contact Fran at info@francostigan.com

"Like" Pastry Chef Fran Costigan on facebook and follow her Tweets @goodcakesfran

"Like" Vegan Pastry Chef Fran Costigan at Facebook and ollow Fran on Twitter @goodcakesfran

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Customer Reviews

4.9 out of 5 stars
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Fran Costigan's Vegan Chocolate is AMAZING!!!
Shannon M Masten
Seriously, if you are vegan or have a dairy allergy and you have a major sweet tooth like myself, then this book will your best friend.
morganfaith
The recipes are well explained and easy to follow, and the photography (of almost every recipe) is absolutely stunning.
Ann

Most Helpful Customer Reviews

21 of 21 people found the following review helpful By Kimberly A. Marcus on October 9, 2013
Format: Hardcover
Just received my copy last night and all I can say is "WOW" I took Fran's Bootcamp Vegan Baking course at the Natural Gourmet Institute in New York, and Fran goes above and beyond to make sure all her recipes are just over the top delicious, eye appealing and wanting you asking for more. I dove right in this morning and made the low fat hot chocolate..so decadent and delicious..noone would every guess it's low fat. I plan on spending a few hours with a cup of tea and getting lost in the world of vegan chocolate. The recipes and pictures will have you spending many hours turning your kitchen into a chocolate shop. Nothing wrong with a little chocolate now and again, and with this book in hand you will become a master.
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18 of 18 people found the following review helpful By K. Cavalier on October 27, 2013
Format: Hardcover
I will say that I was a tester for this book so I have tried a fair amount of these recipes and had the pleasure of making them with the guidance of Fran. She has made this book such an incredible masterpiece. I knew it would be great but it far exceeded my expectations. Fran has such a vast amount of experience and knowledge with all things pastry and a love for chocolate and it shows. The book is brimming with information to help you succeed and each recipe is clearly written and explained so you will have no problems. The ingredients are easy to find and there are lots of ideas for substitutions whether they be for allergies or lifestyle (oil free) or just taste preference. Fran has used wholesome ingredients and yet the desserts always taste rich and indulgent. The book itself is beautiful, I feel bad putting it on the bookshelf. There are lots of full color photographs to show you what you aiming for and just to make you drool!

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.
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10 of 10 people found the following review helpful By Neil R. Andrews on March 8, 2014
Format: Hardcover Verified Purchase
The fact that I find myself writing a review of a cookbook is pretty humorous. I've been a musician all of my life and am quite comfortable writing reviews of music and arts-related projects that I think people need to be aware of, but a cookbook? That's something my awesome chef of a wife is much better qualified to do. On the other hand, it's always a joy to share something you love with other folks, and I LOVE this cookbook.

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.
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5 of 5 people found the following review helpful By AEP on April 27, 2014
Format: Hardcover Verified Purchase
In Vegan Chocolate, author Fran Costigan shows the reader how to make 120 vegan chocolate desserts including truffles, pies, cupcakes, brownie, bread pudding, tartlets, frozen desserts, frosting, sauces, drinks and my personal favorite: The No-Oil Added Chocolate Torte to Live For, a moist, luscious rich chocolate cake with a Bittersweet Chocolate Ganache Glaze – a cake I could easily bake and eat every day.

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.
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