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| The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets | 
 enlarge | Author: Colleen Patrick-goudreau
Publisher: Fair Winds Press
Category: Book
List Price: $19.95
Buy New: $12.47
You Save: $7.48 (37%)
New (32) Used (8) from $12.47
Avg. Customer Rating:  104 reviews
Sales Rank: 3015
Media: Paperback
Number Of Items: 1
Pages: 288
Shipping Weight (lbs): 2.1
Dimensions (in): 9 x 7.4 x 0.9
ISBN: 1592332803
Dewey Decimal Number: 641.5636
EAN: 9781592332809
ASIN: 1592332803
Publication Date: October 1, 2007
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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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 crpes 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 ojoyful vegan,oe 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 resource for any baker -- novice or seasoned. Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values: - Chocolate Chip Scones
- Cranberry Nut Bread
- Lemon Cheesecake
- Dessert Crpes
- Strawberry Pie with Chocolate Chunks
- Cinnamon Coffee Cake
- Chocolate Peanut Butter Cupcakes
- Raspberry Sorbet
- Oatmeal Raisin Cookies
- Soft Pretzels
- Blueberry Cobbler
- Chocolate Almond Brittle
Free of saturated fat, cholesterol, and lactose, but full of flavor, flair, and familiarity, each and every recipe will have you declaring oI canAet believe itAes vegan!oe Complete with luscious color photos, this book will be an essential reference for every vegan.
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| Customer Reviews: Read 99 more reviews...
 Limited and Boring December 16, 2007
78 out of 91 found this review helpful
I was excited when this book came out as there are so few vegan baking books out there. The photos are impressive, but unfortunately, the recipes are a disappointment. The author seems to have taken standard recipes and switched out the eggs and butter for Ener-G egg replacer and vegan margarine (which she calls vegan butter - isn't this an oxymoron?). There is absolutely nothing creative here! There are no recipes that utilize any of the alternative whole grain flours or unrefined sweeteners out there or different oils, such as coconut, palm ,walnut, safflower,etc.
My vegan friends, you can make a delicious pie crust with walnut oil, whole wheat pastry flour and water...and the ingredients don't have to be COLD. You can make fabulous scones with agave nectar and no egg replacer. Please go beyond these tired recipes and BE CREATIVE! Purchase this book if you love all-purpose white flour, Earth Balance spread and Ener-G egg replacer in everything you make.
Gorgeous cookbook! October 18, 2007
38 out of 41 found this review helpful
I recently began listening to the author's podcast, which is how I heard about this book. It's really a gorgeous cookbook with many color photos and a terrific layout. I know there are people that criticize cookbooks with lots of photos as fluff, but trust me, this is one of the most comprehensive cookbooks I own. As others have said, there is a *ton* of information on vegan baking, as well as tips scattered throughout the book. The vast majority of ingredients are common and familiar. I am a new vegetarian and there was only one ingredient that was new to me. I was most impressed with the variety of desserts included. Another reviewer already listed the categories so I won't repeat them, but the list is really extensive. I just received the book yesterday so I'll have to amend this review once I've had a chance to do some baking (the lemon bars are at the top of my list), but I'm already hoping the author will create future cookbooks for all types of dishes!!
Update: I promised an update once I had tried some recipes--yum! I've made the chocolate chip cookies, the lemon bars, the apple pie with the flaky pie crust, the pumpkin pie with the pecan crust, the light lemon bundt cake, the blueberry orange bundt cake, the lemon cheesecake, and...my favorite...the German apple cake. From the ingredients, the cake doesn't appear to be anything out of the ordinary, but it certainly is. I couldn't get enough. The chocolate cake (with her chocolate frosting) was the best I've had--moist, "chocolatey", light and fluffy.
In response to the comment on my original post, I wanted to add that while the quality of the recipes are obviously an important part of any cookbook, other characteristics are important too. Is it easy to read? Do the recipes use easy-to-find ingredients? Is the layout attractive? Am I, as the reader, given "bonus" information above and beyond the recipes? The answer to all of these for the Joy of Vegan Baking is yes!!
More than just how to cook without eggs and butter October 2, 2007
36 out of 38 found this review helpful
This book is perfect for people who have either just transitioned to veganism or would like to in that it is chock full of recipes that result in food that doesn't taste radically different from what the average meat-eater is accustomed to. The photos are gorgeous, the writing is great and no matter how much you think you know about baking, I promise you'll learn something.
This is not a "health food" book, although the recipes are cholesterol-free, lactose-free and healthier than the average non-vegan recipes. Instead, it's a book that helps you understand how easy it is to bake without eggs and dairy.
My favorite part of the book is the section on milk, butter and egg substitutes, some of which do indeed make the recipes healthier (e.g., using ground flax seed and water rather than egg replacer, using almond milk rather than soy milk for those of us trying to minimize our intake of soy, or using date sugar rather than white sugar). There are loads of tips and "Food Lore," which are interesting trivia tidbits that provide a historical context for the food. Perhaps most helpful, however, are the "Troubleshooting" pages that list the most common problems and their likely origins. Finally, the Appendices will save you a lot of time because the author has already organized your pantry and utensils for you and tells you exactly what you will need (/need to buy), and she includes a glossary, lists of what to substitute if you don't have the pan that's called for, and most fascinating to me, a section on the difference between baking soda and baking powder (I always wondered about that).
I've made the corn bread, the pancakes, a couple of smoothies, almond milk and the chocolate mousse because I had the ingredients lying around, and I look forward to trying my hand at chocolate chip scones this week. Then off to the serious holiday stuff so I can bring something yummy to every party I attend--so that I have something to eat (and share) at every party I attend.
Not all good October 25, 2007
26 out of 52 found this review helpful
There are a lot of recipes here to choose from.
But several things bother me:
She did not include nutritional information about
the recipes. Yeah, you should have included calories
and sodium information, just because it is vegan doesn't mean
it is not fattening.
There is also a significant amount of white flour, it doesn't
look like the author made a bit of an effort of adding more
whole ingredients. She also relies a lot on Egg replacer.
Some other 'Staple' recipes come from other books, which is
annoying since I expect to get new recipes when I get a new cookbook.
The brownie recipe is eatable, but could be better and no, it does not fit in a 8x8 container, we used a 9x11. Still I think
something was missing in that recipe.
There are some good ideas thou, like how to make condensed milk.
I would rather recommend Sweet treats cookbook, Isa Chandra's, Millenium for desserts, and of course Fran Costigan's
 Good, but needs a little tweaking December 7, 2007
21 out of 28 found this review helpful
The recipes in here are pretty good, though it's the techniques I've found more useful. It's convenient to have a repository that tells me how to substitute tofu for eggs and such - helpful when I'm veganizing a recipe. That said, most of the dishes I've tried have been ok, not fantastic. Generally I had to heavily doctor everything to get a really rich taste and good texture...one recipe for carrot cake (when baked the way the recipe says) turned out so wet that I had to throw it away after a day. If you're new to vegan baking, stick to other authors, like the women responsible for the fabulous blogs The Post Punk Kitchen (Isa Chandra Moskowitz) and Fat Free Vegan (Susan V). If you've got some confidence in the kitchen, this book will be good for inspiration and technical reminders.
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