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Chloe's Vegan Desserts: More than 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes--and More! Paperback – February 19, 2013
"Children of Blood and Bone"
Tomi Adeyemi conjures a stunning world of dark magic and danger in her West African-inspired fantasy debut. Pre-order today
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“It’s hard not to get excited when reading Chloe’s Kitchen. Coscarelli’s enthusiasm for vegan cooking is wildly apparent and extremely contagious. Packed with creative and wholesome recipes, Chloe’s Kitchen delivers inspired vegan fare in a beautiful, sleek volume guaranteed to get readers salivating.” (Portland Book Review)
"Coscarelli’s contagious enthusiasm and full-flavored recipes will appeal to readers who are considering going vegan but aren’t sure if they’re ready....Appetizing recipes emphasize taste." (Library Journal)
"A cavalcade of easy meatless recipes and culinary notions. The first vegan chef ever to win a Food Network competition, Coscarelli shares her wealth of knowledge on plant-based cuisine with marked enthusiasm...Refreshingly uncomplicated...mouthwatering offerings...varied recipes... Coscarelli's sleek volume is crisply photographed and includes the kind of straightforward, go-to recipes busy foodies can appreciate." (Kirkus)
"Accessible....welcome surprises. Coscarelli’s focus is comfort food, and she reboots classic meat and dairy dishes with plant-based formulas. A good choice for the newly converted looking to replace their nonvegan favorites." (Publishers Weekly)
"Glamorously laid out with sleek, shiny pages of vegan goodies that will make even the most skeptical omnivore look at vegan food in a whole new light... If you’re in the market for a book that will stand up proudly next to books by Giada De Laurentiis and Ina Garten, get Chloe’s Kitchen. You’re bound to be entertained!” (manifestvegan.com)
About the Author
Chloe Coscarelli recently took home first place in the Food Network’s Cupcake Wars, making her the first vegan ever to win on a Food Network competition. Chloe is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC and the University of California, Berkeley. She has also completed Cornell University’s Plant-Based Nutrition program based on Dr. T. Colin Campbell’s The China Study. She lives in Los Angeles.
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New York-Style Crumb Cake - I had some trouble with this recipe, along with some of the other cake recipes in this book, in terms of having it rise properly. I've experimented with cooking longer and letting my oven preheat longer. With those basics nailed down, this cake is delicious. Without those basics nailed down, the edges are still delicious.
Raspberry Swirl Coffee Cake - Again, trouble with the middle rising, but once that is corrected, this would be really tasty.
Tiramisu Pancakes - Way too sweet for dessert (especially when hungover *ahem*) but I am guessing they would be tasty otherwise (haven't tried them again due to aforementioned hangover)
Apple Cider Doughnut Holes - Couldn't get them to stay in the proper shape, devoured by guests anyway. I'll work on my skills.
Baked Chocolate Doughnuts - Very tasty, though they don't last more than a day if they are glazed. Still, they taste like a good, old fashioned chocolate doughnut from Tim Horton's or some other American doughnut place.
Pumpkin Cinnamon Rolls with Maple Glaze - Used leftover cranberry sauce in the middle as recommended by her YouTube video. Really delicious and festive.
Homemade Granola - It is a VERY basic granola recipe, but it is simple, quick, has little oil, and uses only a few ingredients. I make it when I'm in a pinch or have a ton of oats and nuts on hand.
Lemon Bars - My non-vegan, baking, lemon bar-loving mother devoured these. But they do have to stay cold or they will melt.
Blondies - I LOVE blondies. These were like a big, fudgey, chewy chocolate chip cookie, and they take minutes to whip up. I loved them.
Brownies - These seem to be getting all the hatred on Amazon. I thought they were great, but they do best with a night in the fridge. They are almost like fudge, and not cakey at all. I did not find them too oily. They were devoured by some large male acquaintances in one day.
Pecan Bars - SO GOOD! My Christmas is not the same without these, and so I am so happy for a vegan version! Again, my mother loved these, and she has been baking the old fashioned kind for years.
Beach Cookies - Good, not great. Too coconutty for coconut haters. The bottom crust fell off a bit for me, and they taste like I'm just munching on chocolate chips. That being said, I've been eating them all week.
Chocolate Chip Cookies - I've had little success with these cookies. They taste good, and the dough tastes even better. When I bake them, however, they spread out really thin. I just got a Kitchenaid, so maybe I'll retry them in that.
Vermont Maple Cookies - I'm a Canadian living in the United States. I baked these for Canada Day. They were amazing and full of maple flavour. I highly recommend them. They made my American friends stop making fun of the fact we call it Canada Day for a minute or two.
Peanut Butter Cookies - Not memorable. Easy. I would rather make Angela's spelt flour peanut butter cookies from her website (ohsheglows.com). Look them up!
Animal Cookies/Sugar Cookies - This is the same recipe, only it's doubled for the latter recipe. I really liked these cookies. They reminded me of my grandma's sugar cookies.
Lemon Thyme Tea Cookies - I was not a huge fan of these. I will not try to make vegan shortbread with Earth Balance again, because these tasted really fake, like the shortbread made with margarine that old ladies used to bring to church functions. I was raised on butter shortbread. EB just doesn't work. Next time, I will use refined coconut oil and see if that works better.
Mojito Chocolate Chip Cookies - very unique and good. They were a huge hit at the party I brought them to.
Snowball Cookies - Simple, delicious, decadent. Boyfriend loved these and ate the whole batch in one sitting.
Cherry Hand Pies - Good, easy, great for potlucks.
Spiced Applesauce Cake - Surprisingly delicious! This is the perfect fall/winter cake. I ate it while watching the Christmas Carol this year, and it was perfect.
Lemon Olive Oil Cake - pure, simple, clean flavours. It tasted like a pound cake.
Salted Caramel Cupcakes - A friend called them "the real deal." They were a little sweet for me, but not for anyone else who ate them. Very decadent.
Bollywood Cupcakes - Another unique flavour combination, and a huge hit at a party. I made about 3 dozen mini cupcakes, and I went home empty-handed.
Nuts for Hot Cocoa - Very rich, not an everyday cocoa, but nice for a treat. Her secret ingredient does make it creamier!
Frozen Mocha Latte - Easy, quick, light (compared to the rest of her book). I really love these.
Blackberry Margarita - I am a margarita addict. These are practically a smoothie, so I fell good about drinking them. I did half the agave however. 1/2 cup seemed way too sweet!
Vodka Basil Lemonade - I have seen this pitcher devoured and then gushed over by proper southern ladies. It is amazing.
So there's my review of this book. I really do love it, and I can't understand the negative reviews! Chloe definitely errs on the decadent side, but that's easily modified to taste, and also helps to seduce non-vegans. I can't recommend this book highly enough, and I will add to this review as I bake more!
Everything else was a hit amongst myself and my non-vegan family and friends. The only adjustment I've made so far is cutting down on the vanilla extract. I found 1 tbsp of vanilla to be more than necessary for most of the recipes. I stay within the standard 1-1.5 tsp range I've used in dessert recipes for years.
Overall, Chloe's desserts have turned out much better than I expected. Her instructions are very simple, don't take too much time, and don't call for any ingredients that are "weird" or hard to find at all. There are plenty of drool-worthy pictures that are beautifully photographed. That is a big plus for me, since I need pictures to stimulate me and illustrate what the finished product should look like. I'm actually surprised this cookbook isn't as popular as her other two - it definitely deserves to be. Thank you Chloe for helping make my transition into vegan desserts a smooth one, and for making delicious recipes that are quite simple and fun to make. Keep up the great work!