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|Print List Price:||$26.99|
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The Joy of Vegan Baking, Revised and Updated Edition: More than 150 Traditional Treats and Sinful Sweets Kindle Edition
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About the Author
A recognized expert and thought leader on the culinary, social, ethical, and practical aspects of living vegan, Colleen Patrick-Goudreau is an award-winning author of seven books, including the bestselling The Joy of Vegan Baking, The Vegan Table, Color Me Vegan, Vegan's Daily Companion, On Being Vegan, and The 30-Day Vegan Challenge. She is an acclaimed speaker and beloved host of the inspiring podcast "Food for Thought," which was voted Favorite Podcast by VegNews magazine readers.
Colleen has appeared on national and regional TV programs--including the Food Network, CBS, PBS, and FOX. Interviews with her have been featured on NPR, Huffington Post, U.S. News and World Report, The Chicago Tribune, The Miami Times, Pacifica Radio, and Rodale News--and in countless publications, blogs, and podcasts.
Her recipes have been featured on Epicurious.com and Oprah.com, and she is a featured guest on Delicious TV's Vegan Mashup, a program that recently aired on public television in 41 states. Colleen is a regular contributor to Perspectives on KQED, NPR's San Francisco affiliate, which reaches 830,000 listeners weekly.
- ASIN : B073FYBTZL
- Publisher : Fair Winds Press; Revised, Updated edition (July 1, 2017)
- Publication date : July 1, 2017
- Language : English
- File size : 19111 KB
- Text-to-Speech : Enabled
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 304 pages
- Lending : Not Enabled
- Best Sellers Rank: #803,254 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
Reviews with images
Top reviews from the United States
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By C2 on March 16, 2016
The recipes are laid out well, and the photos are lovely. I do a little tweaking for my altitude and all is good.
To speak to those saying it's not healthy enough: go eat a piece of fruit and leave us heathens alone. I don't own any non vegan baking books, so *of course* the use of vegan substitutes are used, and no I could not do this on my own. Some people just aren't happy unless they are complaining.
Anyway, it's the perfect time of year to dive into this book as there will be plenty of parties and celebrations to bake for!
By Californialove on August 4, 2017
I have used many of the recipes in this book over the years and most can be tweaked a bit to make them a little more healthy, though I wouldn't say they are all necessarily good for you in the way that a green salad would be or something like that. This is a cookbook of treats and desserts. The only thing that would make the Kindle version of this cookbook better would be if the recipes were listed in the table of contents with a link to each recipe within the book. It would save a lot of time. (This would actually be a good feature for the paper copy as well, with no link, of course.)
Top reviews from other countries
All the recipes that I've tried from this book have been really delicious. A few have been real hits with people who aren't vegans and had no idea they were eating a vegan dessert -- spiced cocoa muffins and blueberry orange bundt cake in particular. A couple of the recipes have become real staples in our household: banana chocolate chip muffins and blueberry lemon muffins (both of which I make substituting soy yogurt for the oil in the recipe, in order to reduce the fat content, with wonderful results). And the chocolate cake has been my daughter's birthday cake for two years' running (gobbled up by the children at her birthday party!).
Most of the recipes call for ingredients that are easy to find, even here in England. Please don't let other reviewers' critical comments about the use of egg replacer powder put you off this cookbook. Ms Patrick-Goudreau doesn't use it in all her recipes and I'm sure when she does there is a good reason -- the recipes all seem very well tested so I'm convinced that where egg replacer powder is used it's because it's the best choice for that particular recipe, as it is very useful in binding ingredients together. There seems to be a bit of a bias against it from some vegans, but it really isn't tricky to use and I'm sure in a blind taste test no one would be able to tell if a dessert contains it or not.
Reviewed in the United Kingdom on May 24, 2020