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MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY Paperback – January 15, 2006
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Pastry chef extraordinaire Fran Costigan offers a complete course in baking dairy-free desserts of all kinds with tips and techniques that ensure sweet success. Even novice bakers will be able to make rich, moist cakes, flaky, foolproof pie crusts and delightful cookies with confidence. Using natural, organic, minimally processed ingredients, these dairy- and egg-free sweets do not contain trans fats. Everyone with a sweet tooth-including those who are lactose intolerant, watching their cholesterol, or simply prefer to use healthful ingredients-can have their cake and eat it too.
About the Author
Fran Costigan, a graduate of the New York Restaurant School and the Natural Gourmet Cookery School, has developed many courses at the Natural Gourmet Institute for Health and Culinary Arts (including the Natural Pastry Arts Intensive) and at the Institute of Culinary Education. Fran lives in New York City. Her first book was Great Good Desserts Naturally.
Top customer reviews
The chocolate cake is one that I am asked to back over and over again - it is now what people ask me for as a birthday present!
I am currently living in South Africa - and maple syrup is not readily available - so when my husband and I take our vacation back
to the US I always bring back several quarts in my luggage!!
I use a jar of organic black cherry jam in the middle and ice with chocolate ganashe. Even die-hard people who won't touch 'that
strange vegan food' wolf down the chocolate cake.
I have just made the vanilla cake (cooling in the kitchen) and I baked it in brownie pans. One half is going to get filled with
chocolate frosting for my husband and the other half is going to be filled with organic black raspberry jam (my heritage from the UK!) for me.
Many thanks to Fran for such fantastic recipes from a fan in South Africa.
A minor negative I found is that a lot of the recipes I've made, so far, seem to have quite a bit of maple syrup in them-which can get expensive. I love pure maple syrup, though, so I still give the book 5 stars and would recommend it as a good baking book to even non-vegan cooks.
I made the chocolate cake on the cover for a vegan potluck and several people had to ask if it really was vegan.
Even if you aren't very experienced as a baker, everything is very easy to understand and also has some explanation behind certain steps. There's also a baker's pantry staple list with definitions and the best way to use certain products.
Everything else I've tried out has been a success. Vanilla cupcakes with chocolate genache for friends' birthdays, every time.
Secondly the recipes do not start on separate pages but one right after another starting with many titles at the bottom of a page wherever the previous recipe finishes.
This is the second Kindle version cookbook from Amazon that I've bought that has this type of problem. Amazon really needs to stop selling Kindle as equivalent quality to print until these problems are handled.
The introduction to this book is helpful and the recipes look good.