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Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers, and More Paperback – October 25, 2011
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VegNews, September/October 2011
“Isa. Terry. Pie. Those three words are pretty much all you need to know…Vegan Pie in the Sky is a veritable smorgasbord of dished desserts…One of the most highly anticipated vegan-baking tomes since Vegan Cupcakes Take Over the World. Or Vegan Cookies Invade Your Cookie Jar.”
“The icons of hip vegan cuisine tackle the heavyweight champ of American dessert: pie…Bursting with an ‘anyone-can-do-this’ approach and a defiant ‘non-vegans-won’t-be-able-to-tell-the-difference’ attitude, they provide dozens of recipes for classic fruit pies, cobblers, crisps and cheesecakes. Vegan cooks can look forward to whipping up a pear and cranberry galette that will even have their carnivorous relatives scarfing down a second slice at the next family gathering…More than just a niche guide, this mouthwatering collection of desserts will satisfy even the most reluctant reader.”
“A drool-worthy cornucopia of pies.”
Tucson Citizen, 10/24/11
“Offers more than just the fruit pies that spring to mind when you first think ‘vegan pie.’”
Midwest Book Review, February 2012
“Learn to produce buttery pie crusts without butter, creamy pies that don't rely on dairy products, and innovative pies from S'mores Pie to Sweet Potato Brazil Nut Crunch Pie. Vegan lovers can have desserts traditionally packed with diary with the appealing adaptations here, recommended for any vegan cookbook collection.”
“Renowned vegan chefs Isa Chandra Moskowitz and Terry Hope Romero have done it again with Vegan Pie in the Sky…[A] delightful little cookbook…The authors sprinkle their signature wit throughout every page, so readers will be laughing even as their mouths water in anticipation of which delicious treat to try first. With recipes for every pie you can think of, and several you’d never even thought to try, this cookbook is destined to become a go-to guide for home bakers everywhere.”
“[A] treasure trove of 75 recipes for delectable pies and other such goodies…Get a copy.”
Library Journal, 11/15/11
Library Journal, 11/3/11
"Expect demand for this book, which vegans will reach for as often as other bakers consult Ken Haedrich's Pie.”
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Top customer reviews
As usual, their guides at the beginning of the book address many of the potential pitfalls when baking. They list the essential tools as well as the nice-to-haves (and even the essentials have Macguyvered alternatives to keep your kitchen tools multitasking). Also as usual, Terry and Isa break down the complicated steps until they're feasible even for novice bakers. With just a basic pie crust recipe, they offer half a dozen options for edgings and tops, ranging from very simple to elaborate, most done with your fingers or basic cutlery and the occasional cookie cutter (no uni-taskers here!). They even describe two different techniques for a lattice top. The panel on adjusting for frozen fruit was particularly useful since it's not exactly berry season right now. Recipes that call for special techniques have the panel right there to make your life easier. There aren't a whole lot of exotic vegan ingredients (and those that are tend to be shelf-stable so you can stock up online) so it's fairly supermarket-friendly, even for those of us not living in the big city.
Isa & Terry offer us 11 different recipes just for the crusts and they even do the math for you to adjust the cookie crusts for springform pans. They address two of the rising trends in piemaking -- vodka crusts and handpies -- without coming close to overwhelming the book with what may turn out to be fads. Even their standard pies have just a touch of something to surprise the palette. The recipes range from classic cherry, apple, and pumpkin to Pear Frangipane Tart and Curried Macaroon Pie. I will say that if you have allergies, you may want to check it out from the library or flip through it at the bookstore before deciding to buy it. There is a heavy reliance on cashews and tofu for the creamy pies (which are close to half the recipes) and they don't offer many alternatives. But with a little experimentation most of the rest can be made allergen-free.
This book is packed with fruit pies, cobblers, crisps, and buckles. Tarts and pudding pies. A dozen different cheesecakes. An entire chapter filled with chocolate. And everything is flavored with their signature wit. Whether all you want are a couple reliable vegan recipes for the holidays, or to expand your baking repertoire, or to spend time in the kitchen fussing with fancy-looking desserts for your blog, this book has something for you.
I must say that I'm not a huge "sweets" fan, but I enjoy baking for others. The first recipe I made was The Blueberry Ginger Hand Pies. The recipe makes 8 and all were gone in less than 24 hours...2 people mind you.
I would recommend this cookbook to anyone, vegan or not.
I wonder if I was expecting some kind of Secret Vegan Knowledge because I am a bit disappointed that there *was* no Secret Vegan Knowledge to be found. The substitutions are kind of obvious, but there are some neat ideas to be gleaned. And a lot of useful you-may-not-know-this-yet kind of baking knowledge. It's not as dry as a "real" stodgy cookbook. Not to name any names COUGHJoyOfCooking. It's a fun little cookbook and it would make a terrific gift.