- Hardcover: 304 pages
- Publisher: Avery (February 16, 2012)
- Language: English
- ISBN-10: 1583334637
- ISBN-13: 978-1583334638
- Product Dimensions: 7.6 x 0.9 x 9.4 inches
- Shipping Weight: 1.8 pounds (View shipping rates and policies)
- Average Customer Review: 48 customer reviews
- Amazon Best Sellers Rank: #421,397 in Books (See Top 100 in Books)
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Sticky Fingers' Sweets: 100 Super-Secret Vegan Recipes Hardcover – February 16, 2012
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"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.
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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.
3) In the ingredients section for the blueberry pie filling (yes we're still on the blueberry pie) it states: "2 tablespoon all purpose flour." As you read a little further down under the directions, it states "In a large bowl, stir together the blueberries, sugar, 6 (SIX) tablespoons of the flour" How did we go from requiring only 2 tablespoons of flour in the ingredients section, to mixing in 6 tablespoons of the flour in the directions into the blueberry filling??
Those were not the only blunders. On page 203 you'll find the crust for the blueberry pie above (as well as several other pies in the book) and there were issues with the crust too. I followed the directions to a T and yet what I ended up with was an oily and difficult to roll pastry that kept breaking apart. So I had to just roll it into a thick disc and then flatten it out with my fingers and my palm while I kept piecing it back together as it broke apart, and that was the only way I could get the crust spread out enough to be able to add a filling and then the top crust that I had to "roll" out the same way. I did refrigerate it per the directions in the recipe, and I had it covered in plastic, I didn't over-mix it, etc. - everything as called for in the recipe.
I'm going to try one more recipe before this book goes into my recycling bin. I will update this review if that recipe turns out to be fabulous, however I won't hold my breath.
I can hardly wait to have my precious Cowvins again, just delicious... oh yeah, great recipe book.
The chocolate cake recipe is especially great. I would recommend making sure you use the brands she says and measuring by weight with a kitchen scale. These are scaled down recipes from what she makes in a bakery so measuring by weight is much more precise.
The frosting recipes have got to be wrong. I originally made the Strawberry Lemonade cupcakes and followed her frosting recipe. It tasted like wax! Ever since, I've reversed the amounts of margarine (use Earth Balance) and shortening. Much, much better results. The fauxstess cupcakes are my go to for potlucks, they're amazing.