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Sticky Fingers' Sweets: 100 Super-Secret Vegan Recipes by [Petersan, Doron]
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Sticky Fingers' Sweets: 100 Super-Secret Vegan Recipes Kindle Edition

4.3 out of 5 stars 43 customer reviews

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Length: 318 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Editorial Reviews

Review

"Every single one of Doron's desserts proves that veganism leaves zero to be desired. For years her passion and dedication have been celebrated by everyone who has set foot in her bakery. Now, with this book, you don't have to be in D.C. to experience the magic of Sticky Fingers." -From the foreword by Rory Freedman, author of the bestselling Skinny Bitch series

About the Author

Doron Petersan opened Sticky Fingers Sweets & Eats in 2002, drawing on her degree in Dietetics from the University of Maryland and years of experience working in restaurants. She lives with her husband, Peter, and their rescued companion-animals in Washington, D.C.

Product Details

  • File Size: 6615 KB
  • Print Length: 318 pages
  • Publisher: Avery (February 16, 2012)
  • Publication Date: February 16, 2012
  • Sold by: Penguin Group (USA) LLC
  • Language: English
  • ASIN: B005GSYZ5W
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Not Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #643,385 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

Format: Hardcover
Whenever we stop in DC we certainly help Sticky Fingers meet their financial goal for the day...walking out of the bake shop with so many items people have the right to stare (and the family nearly bursts into tears/has a tantrum if the Little Devils aren't available). Naturally, we pre-ordered this book as soon as it was announced.

Since its arrival, my wife and I have made four recipes and only one could we mark "delish." The classic vanilla cake was ok. The kiwi curd found its way directly to the compost pile. The creamy vanilla filling for the little devils is "delish," but the little devils themselves are nothing to talk about (over a year ago, using the ingredients list from a little devils' wrapper, I created my own and utterly fantastic version).

We can't help but wonder if this book is loaded with typos when it comes to quantities and dimensions. The little devils recipe calls for a 17x11 baking pan. The batter in no way comes close to needing that much room and as a result, you get a cookie-thin cake (yes, we followed the vinegar instructions). The kick in the pants...we could see what was going to happen, but we figured the winner of Cupcake Wars would know what she was talking about. Call us George W..."fool me once, shame on -- shame on you. Fool me -- you can't get fooled again." Yeah, that dumb.

Now, before you brush off our comments (we noticed a lot of the 5-stars were just going on about having the book, not necessarily making anything), we do bake, all the time. Unfortunately, thanks to Colleen Patrick-Goudreau, we are chubby vegans. We have NEVER had one of Colleen's recipe's go wrong, whether they come from The Joy of Vegan Baking or The Vegan Table.
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Format: Hardcover
First of all, Doron is fantastic. She's sassy, creative, and ridiculously passionate about food chemistry stuff. I've taken two baking classes with her (and under her direction, I've made Brown Sugar cupcakes, Smores brownies, Strawberry Margarita cupcakes, and Mexican Chocolate cupcakes), so it was natural for me to purchase this book.

The first section is all about baking, chemistry, how various elements of baking work, and, most importantly, how vegan baking works. Understanding these principles means you'll have more confidence in the future if you want to try and convert other recipes into something vegan.

So far, I've made a handful of the recipes in the book.

First - they are always delicious.
Second - they aren't foolproof (while the champagne cupcake with passion fruit frosting was mindblowingly delicious, the cake came out a strange consistency that I wouldn't share with friends). I followed the directions to a T and I've had other vegan baking successes, so it was a tad disappointing.
Third - this book is gold for anyone who loves sweets...you do NOT have to be vegan to enjoy these treats.

My other warning is that in both of the classes I took with Doron, she talked about recipe creation mistakes - servings being 10 times what they were supposed to, etc. Hearing these things makes me a little nervous about how comprehensive their recipe testing is at Sticky Fingers. It's always delicious, and I adore them more than words can say. However, I suspect the issue with the champagne cupcakes had more to do with the measurements included than my technique.

So...my advice is BUY THIS BOOK. COOK FROM THIS BOOK. DEVOUR EVERYTHING YOU MAKE FROM THIS BOOK. Just don't be surprised if one or two of the recipes yields something unexpected.
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Format: Hardcover
I was so excited to get Doron's book! I pre-ordered it WAY back. Then I saw her article in Vegetarian Times and was delighted to get the chance to preview some of her recipes. The book is pretty amazing. I love how Doron is very specific in her directions - very specific! I tried the Boston Creme cupcakes and they were to die for. I seriously can't wait to try more - especially the whoopie pies! I love how she shares the recipes from her winning cupcakes from Cupcake Wars as well as the recipes that made her bakery famous, including some tasty looking sticky buns. I would have liked to have seen some more pictures, especially for the cake frosting directions, as they were a little complicated. I also was disappointed to see coffee in almost (not all) every recipe that involved chocolate cake. I am not a coffee drinker and hate the thought of adding extra caffeine to sweets; I wish there was an alternative to that besides decaf. Other than that, I am very pleased and cannot wait to try more recipes! I would LOVE to see a sequel ;)
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Format: Paperback Verified Purchase
I noticed that several people reviewing this book stated that they loved it based on what they READ in the book, not what they cooked / baked from it. I'm vegan, and I don't like being too critical of vegan cookbooks because I know that ultimately it helps animals when people eat more vegan food and less animal-based products. Having said that, I also don't want a new vegan or someone interested in going vegan to purchase a book based on reviews and then find that the measurements were off and the end result is a product (products) that's just not what it's supposed to look or taste like. So here's my very honest review.

I was eager try the recipes from this book because it looked beautiful and the recipes sound amazing. Unfortunately, the recipes are either blatantly incorrect, or intentionally so. For example: 1) the Blueberry Pie on page 207. 1 pint of fresh blueberries does not even fill this pie halfway! If you're OK with your pie being half filled, then go ahead and try it. Halfway through making this pie, I had to call my husband and have him stop at the store for more blueberries. Later I still had to add some frozen (thawed first) blueberries because it still wasn't enough. In my opinion, the recipe should have called for at least 2 1/2 pints of fresh blueberries. You could possibly get away with 2 pints, but 2 1/2 would have been ideal.
2) The cooking time for the same pie is 25 minutes total on 400 degrees. Where on God's green earth would any pie be fully cooked in 25 minutes?? I checked the pie at 25 minutes and increased the cooking time by 15 minutes, therefore taking it to 40 minutes, and still not done. Increased another 15 minutes and then another 5 minutes. So all in all, the pie took an hour to become a nice golden brown.
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