The Joy of Vegan Baking: The Compassionate Cooks Traditional Treats and Sinful Sweets by Colleen Patrick-GoudreauI generally read my cookbooks from cover to cover, but I picked up this one for an initial cursory look only and couldn’t put it down and ended up reading the whole thing in one sitting.
Not hyperbole: This is an amazing and remarkable baking book, for experienced bakers and novices alike. This cookbook has everything needed to successfully create delicious baked goods. It’s also a beautiful book, containing many mouthwatering photos of the completed recipes.
Great vegan book too. Colleen Patrick-Goudreau is a true hostess and nurturer. She gives her vegan story concisely and not with a hitting others over the head style, but effectively. Various vegan/animal facts tips are interspersed throughout the book. Good short explanation of why we REALLY don’t need cow’s milk. (And the fact is, the flavor of vegan baked goods is undetectable from those baked goods that use animal products.)
And the cookbooks I love the most have delicious recipes, of course, but I usually like the ones with humor also; this isn’t a funny book, but it is incredibly informational. Most recipes have extra information: a Compassionate Cooks’ Tip and/or a Did You Know and/or a short section on Food Lore (history of a food in a particular recipe), all of which I found so interesting. I’ve never seen a baking/cookbook with better instructions for having a positive experience making the recipes. The Appendixes are truly amazing and especially helpful for someone like me who doesn’t always know what baking terms mean.
Great Defending Desserts section taking up 2 pages of the book, about how desserts are for treats, not for every meal eating, and so when making them one doesnt need to use healthier ingredients. (I usually do prefer whole wheat pastry flour to white flour though.)
from the book’s table of contents:
The Whys and Wherefores of Choosing Vegan
The How-to’s and What-nots of Vegan Baking
Muffins, Biscuits, and Scones
Savory Quick Breads
Cakes and Cupcakes
Pies and Tarts
Brownies and Bars
Crumbles, Cobblers, Crisps, and Whole Fruit Desserts
Strudel, Crepes, Blintzes, and Pastries
Yeast Breads and Rolls
Mousses and Puddings
Confections and Candy
Sorbets, Shakes, and Smoothies
Crusts for Pies and Tarts
Hot and Cold Beverages
Frostings, Sauces, Syrups, and Spreads
from the appendixes:
Baking Staples Ingredients
Essential Kitchen Tools
Resources and Recommendations
Glossary of Terms (these are cooking terms)
Cake Pan Substitutes
Common Ingredients Yields and Equivalents
Baking Soda and Baking Powder What’s the Difference?
Her index of recipes has 3 parts: a general index that includes all of the recipes, and then a Seasonal recipe index (winter, spring, summer, fall), and a Celebrations and Occasions index (Holiday - including food gifts, Breakfast & Brunch, Tea Party, Children’s Birthday Party.)
Hard-Boil Eggs Without the Shell
I can say that this ice cream cake recipe is a classic example for serendipity. To cut the long story short, my first batch of muffins did not come out well. The bottoms were moist but the tops were dry. Why not turn it into an ice cream layered cake? My idea was similar to that.
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…. Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…. Grease and line a deep 20cm springform cake tin with baking parchment. Scrape into the cake tin, level the surface and bake for 50 mins-1 hr or until a skewer comes out clean. Leave the cake to cool in the tin while you make the icing.
aikikenkyukaibogor.com: Eggies Egg Cooker - As Seen On TV: Electric Egg Cookers: Kitchen & Dining.
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Its pure chocolate flavor is classic, and it manages to be both rich and light at the same time. Traditional chocolate mousse can be tricky to perfect when it comes to texture, and not everyone is comfortable with or medically cleared for the whole raw-egg thing. Otherwise, serve the cremeux in your fanciest glassware … or those year-old bowls you bought at Walmart who, me? Recipe notes: Parks likes using full-fat Dutch-process cocoa powder here Droste is one widely available brand , for its rich flavor and because it has been treated to reduce acidity, which would otherwise lead to a tangy and thin pudding. Parks also prefers using Diamond Crystal kosher salt to achieve the right flavor balance. A handheld electric mixer can be used to beat the whipped cream, but it is not recommended for the chocolate pudding; Parks says a strong arm and a flexible spatula is the alternative way to go.