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- ISBN13: 9781592332809
- Condition: NEW
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description
Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites — from cakes, cookies, and crepes to pies, puddings, and pastries — this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be. A seasoned cooking instructor and self-described “joyful vegan,” author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable reso… More >>
The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets
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- The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets ISBN13: 9781592332809 Condition: NEW Notes: Brand New from Publisher....
- The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets ISBN13: 9781592332809 Condition: NEW Notes: Brand New from Publisher....
- The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets ISBN13: 9781592332809 Condition: NEW Notes: Brand New from Publisher....
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I could hardly wait for this book to arrive. When it finally did, I couldn’t wait to open it up and look inside. It was then that I was so disappointed! It is a “vegan baking” book, right? I expected the ingredients to use good things in them but instead they call for “sugar”. Yuck!
Rating: 1 / 5
This cookbook is useful to me in several ways, but the constant drum beat of egg replacer and vegan butter just drowns out everything for me. I must admit I was sorely disappointed. And what’s up with all that “all purpose flour”?? Looks more like a capitalistic venture than a truly vegan cookbook. Why cannot we have a cookbook that uses wholewheat pastry flour for cookies (for instance), for heaven’s sake? I guess this was written for people just jumping onto the health bandwagon via the cookie department, but it was not that great for me. I have to re-create any recipe by figuring out how to avoid all those “1/2 cups of vegan butter” and using whole grains–what a drag. I do use Earth Balance, but not by the cupful! Puh-leeze!!
Rating: 3 / 5
To the author: It’s billed as a cookbook. I don’t think the author has anywhere near enough first hand knowledge of ALL farms to say that everyone who eats chicken or goes deer hunting is going to burn in hell for it. What are we saying? Some chicken screams to the others, “My God, they’ve just murdered Gertrude. Don’t let the chicks see her like that.” I sense a PETA member. There’s a huge difference in having a few chickens or pigs or 20 cows in a backyard and a factory farm operation of 100s or 1000s. That’s MY speech.
Other than trainwreck of an intro, the book is masterfully organized and presented. She definitely insists on having everything a certain way, and worked very hard at having information needed to bake with maximum ease. I like it when a list of pantry items is given, units of measure, and common utensils/kitchen tools. It’s interesting to see what each author keeps on hand and it’s a fast way to get a beginner up and running. The core truth of the intro is that Americans have gotten into the habit of eating a very limited variety, mostly the same thing over and over. Much of that comes from the increased popularity of prepared foods and the convenience of eating out. I like the suggestions and specif brand names, so you can go into a store and ask for it. The nut milks, almond milk sounds like it must be good. The cashew cream sounds good.
Most of the palates are out of order. I know mine was. That’s my main reason for cutting out factory ingredients, including dairy, meat and eggs. It the only way to really know what you are eating.
I don’t bake enough yet to know, but I wouldn’t think it’d be too hard to substitute honey, organic cane sugar, or suganat for refined sugar. All you’re after is the sweetness. I do not know if that would affect the baking process. Precise measure and heat are the key, for me, maybe humidity too. I can think of worse ways to spend time to testing cookies and sweets for sweetness or proper baking.
The flour issue can be resolved with organic flour. So, I don’t get the complaints that this is just a cookbook with substitutes for animal products, what else is vegan baking? Heidi Swanson might have some more thoughts in the way of alternative sweetners.
The Pine Nut Anise cookies are probably really good. I’m not sure if some reviewers even have the book.
It’s a good book, after the 7+ page lecture. If you want to learn ways to get around animal products and control what goes into your body, it’s good. She did a good job setting it all up for beginners and giving the more experienced a gander at how she sets up, suggested specific brands and giving the ones she liked the best. As hard of a time as I gave her about the sermon, if she says something is really good, I trust her. She’s probably an ESFJ Myers Brigg personality. The presentation is almost perfect. She certainly writes well. I’ll probably buy her cookbook when it comes out.
Rating: 4 / 5
I, too, tried a variety of recipes and with each one met with frustration. Each one I had to alter the recipe in order to improve the texture or taste. It was a waste of money to purchase this book.
Rating: 1 / 5
A couple months back a friend bought this book for me. I tried three recipes out of it, none of them were good, either the texture or the taste were off. I returned the book it was so bad. I was rather disappointed because I expected better after reading so many good reviews. I have, however, been consistently happy with Isa Chandra Moskowitz’ recipes so if you have a sweet tooth, I would suggest one of her books instead, not The Joy of Vegan Baking.
Rating: 1 / 5