- Hardcover: 304 pages
- Publisher: Running Press Adult; 1st Edition edition (October 22, 2013)
- Language: English
- ISBN-10: 0762445912
- ISBN-13: 978-0762445912
- Product Dimensions: 8.2 x 1 x 10.3 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 111 customer reviews
- Amazon Best Sellers Rank: #278,725 in Books (See Top 100 in Books)
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Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts Hardcover – October 22, 2013
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Regarded as the authority on cruelty-free chocolate anything and everything, Costigan's baking book (bible?), with its myriad tips and tricks, is not to be missed."
The Daily Meal
Delve in, and Vegan Chocolate becomes a kind of cake itself, prepared to perfection and dense with flavor. Packed with vibrant photos by Kate Lewis, the book itself appeals sensually in addition to its valuable info. Costigan has finally gotten the top-of-the-line packaging her work has always deserved
. This new, sumptuous book is an appropriate summation of more than a decade of sweet-tooth expertise.”
Philadelphia Daily News
When those of us of the grains, beans, and veggies persuasion want to indulge in a sweet treat, it has to be something spectacularand preferably chocolate! There's no better guide to the world of delectable chocolate desserts than Fran Costigan; that they happen to be egg- and dairy-free is icing on the vegan cake. A feast for all the senses, Vegan Chocolate sets the bar at a new level for home cooks as well as chefs.”
Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen
"Fran's infectious passion for chocolate radiates from these voluptuous yet amazingly approachable recipes. From breakfast smoothies to show-stopping desserts and even nightcaps, Fran finds a way to sneak a little chocolate bliss into every corner of your day. Warning: these hedonistic recipes aren't for the faint of heart! (I admit it. I actually licked page 92.)"
Dynise Balcavage, author of Pies and Tarts with Heart and The Urban Vegan
I am an ardent proponent of clean, unadulterated flavors. Years ago I've eliminated milk and cream from my chocolate cakes to achieve a truer flavor statement. From a culinary standpoint, Fran Costigan demonstrates the same desire for purity. With scientifically-based explanations and the refined palate of a trained pastry-chef, she teaches both amateur and professional cooks how to make amazing desserts without any animal sources. Not only are the recipes safe for the vegan lifestyle and allergy sufferers, they stand on their own as ambrosial desserts.”
Ron Ben-Israel, owner of Ron Ben-Israel Cakes and host of Sweet Genius
Fran Costigan's Vegan Chocolate is the holy grail of sweet, plant-based treats! This cookbook is destined to be a treasured baking classic for all kitchens.”
Kris Carr, New York Times bestselling author of Crazy Sexy Kitchen
Fran is a pioneer of the vegan baking world. Her recipes have been extensively tested to perfection. As a fellow chocoholic, I am thrilled that Fran is sharing her extensive collection of decadent chocolaty creations with the world. Any vegan will feel like a kid in a candy store flipping through the mouthwatering pages of this book. Bravo Fran!”
Chloe Coscarelli, cookbook author and winner of Food Network's Cupcakes Wars
I'm still drooling thinking about the chocolate plant-strong' wedding cake Fran made for our wedding.”
Rip Esselstyn, best-selling author, My Beef with Meat; The Engine 2 Diet
Are you swooning yet? You will be when you dig in to the luscious recipes in this book: they're downright delectable and simply the best chocolate treats you'll ever experience. The most astounding thing is that not one of these recipes has eggs or dairy in them, so they're not only crazy-delicious, but they're good for the soul!”
Kathy Freston, New York Times bestselling author of The Lean and Veganist
Fran Costigan absolutely delights with her book Vegan Chocolate. This expansive cookbookfilled with drop dead gorgeous photos and decadent recipeswill inspire chocolate lovers everywhere to get into the kitchen and create something extra-special.”
Allyson Kramer, author of Great Gluten-Free Vegan Eats
"As always, Fran Costigan's recipes are beguiling and tempting to make (and even more so, to eat!) even to one who is not a vegan pastry cook. I'm ever impressed with what Fran has been able to do without the usual ingredients, like butter and eggs, and have it come off so well. These are recipes based on skill and passion for good chocolate desserts, the best combination possible.”
Deborah Madison, author of Vegetable Literacy and Vegetarian Cooking for Everyone
Anyone who loves chocolate desserts, whether they follow a vegan diet or just want to try something new and different, will be thrilled with the results of Fran Costigan's recipes. Fran is a natural baker in many senses and her desserts sing out real flavor and quality with every bite. And I love the fact that some recipes are gluten free too now everyone can enjoy chocolate cakes, pies, tarts, ices, and confections!”
Nick Malgieri, author of Bake and Nick Malgieri's Bread
Chef Fran Costigan raises the vegan chocolate bar to such great heights that everyone will be shown a luscious path to confectionary nirvana. Chef Fran's talent and wizardry are gifts to be shared. We cherish and savor all her decadent creations.”
Bart Potenza and Joy Pierson, owners of Candle Café, Candle 79, and Candle West
Fran Costigan's stunning new book is a game changer. Vegan Chocolate is a delicious book, filled with clearly written user-friendly recipes, inventive techniques, and practical information. Nothing is missing from these sumptuous chocolate desserts except the dairy, eggs, refined sugar, and cholesterol. With an Opera Cake and a Bûche de Noel, truffles, ice creams, simple cookies, and more, transitioning over to vegan eating has never been more tempting. This book has earned a permanent place in my kitchen!”
Tal Ronnen, New York Times Bestselling author of The Conscious Kitchen
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I have collected many cookbooks over the years, and borrowed many from the library. There are a handful that I go back to again and again, and this is definitely in my top ten. My favorite recipe is the Chocolate Orange and Almond Olive Oil Cake; I make it all the time.
If you are vegan and looking for recipes that are professional, comprehensive, and easy to follow, this is your cookbook. I will be keeping my eye out for more from this author.
I have since tried out several recipes from this book - all for special occasions. The desserts in this book tend to be decadent, somewhat time consuming, and aren't necessarily for the newcomer to the kitchen. My absolute favorite has to be the Sacher Torte. Let me tell you something: I'm not vegan (I'm vegetarian), but I do have some vegan friends which is where this comes in handy. My experience with vegan desserts (especially baked goods) is either hit or miss, and it's more of the latter. However, everything I've made from this book has been a success! On top of that, they don't even taste vegan and are deliciously moist and they don't taste healthy. Imagine that!
That's not to say my end products look like the amazing photos throughout the book, but that's merely due to my status as an at home baker and lack of experience or expertise.
In the end, if you love chocolate, want to add to your recipe book collection, are an avid baker, and whether or not you're vegan, you should definitely get this book (or at least put it on your Wish List)!
Every time I bite into that cake, I have to remind myself I am not eating a chocolate cake made of flour, sugar, butter and eggs but rather a cake made primarily of flour, Dutch-process cocoa powder, coconut milk, almond milk, maple syrup, and sugar (albeit a 1/4 cup). And, whenever I serve the No-Oil Added Chocolate Torte to Live For, no one can believe it’s vegan and oil-free. For skeptics (of which I was one myself), I simply tell them “page 70.” You may never make a chocolate cake with butter and eggs again; it’s that good.
In Vegan Chocolate, Costigan does more than provide easy recipes for delicious desserts; she also writes of the importance of ingredients (flours, sugars, extracts, fats, dried fruits, nuts, leavening agents, thickeners, cocoa versus cacao, and more) and most importantly, of chocolate: the types, how to store and how to use. Equipment is also crucial and the author provides valuable information on the best tools to use when handling chocolate, most of which are in a typical kitchen. Sources are also provided in the back of the book.
There are three important aspects to a cookbook for me: simplicity, ingredients, and taste. So, in my search for simple and delicious chocolate vegan desserts, I also demand an impressive ingredients list that doesn’t replace the butter, cream and eggs with copious amounts of oil, sugar, and strange ingredients I’ve never heard of. Quality ingredients, simple methods, and delicious flavor strikes the right balance for me which is why I love Costigan’s Vegan Chocolate. This is the cookbook that says “you can have your cake and eat it, too.”