MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

I ordered this cookbook in order to make desserts for my daughter who is allergic to milk products. I am also mostly vegetarian and try to buy organic when I can. I have found the recipes in this book to be delicious! I cannot tell that they are sans milk products. I had been making some brownies from scratch using vegetable shortening in place of butter... these all taste SOOOO much better! She does incorporate whole wheat flour and other natural ingredients. My husband, who usually dislikes things made with whole wheat flour, has enjoyed all of the deserts I've made without comment about the different flavor that the flour can bring. I am quite happy with that, too-because the desserts can be enjoyed by everyone in the family-even those who aren't as welcoming of the natural ingredients in other recipes.A minor negative I found is that a lot of the recipes I've made, so far, seem to have quite a bit of maple syrup in them-which can get expensive. I love pure maple syrup, though, so I still give the book 5 stars and would recommend it as a good baking book to even non-vegan cooks.

There is someone in my family with a milk allergy. So I try to find recipes that are dairy-free for family get-togethers. I've previously bought some dessert cookbooks written for vegans, knowing that those would eliminate milk and butter from the recipes. I expected this cookbook to be about JUST eliminating dairy ingredients, based on her title, "More Great Good Dairy-Free Desserts." But she also omits eggs from her baking. And she uses no ordinary sugar -- even though the products she does use are made from sugar cane and no healthier (IMO). Theoretically "dark whole cane sugar" (such as Sucanat) is less processed, I suppose, but I'll go with ordinary table sugar, myself. I'd rather find a dessert cookbook, for once, that would give me recipes that focused ONLY on eliminating the dairy, and otherwise would use ordinary baking methods and ingredients (including eggs). The ingredient lists get very long, and the baked goods don't come out as nice, when you bend over backwards to make everything in the recipe a so-called "natural" ingredient.

Table of contents in the Kindle version goes only to the section opening, not to individual recipes. So you have to go to the beginning of the section and turn pages until you come to the recipe you want to see.Secondly the recipes do not start on separate pages but one right after another starting with many titles at the bottom of a page wherever the previous recipe finishes.This is the second Kindle version cookbook from Amazon that I've bought that has this type of problem. Amazon really needs to stop selling Kindle as equivalent quality to print until these problems are handled.The introduction to this book is helpful and the recipes look good.

I have been vegan for nearly 9 years and have done quite a bit of baking both in restaurants and at home. This book gave me a clear understanding of the baking process as well as a wide variety of baked goods to prepare. I have to admit the german carob un-chocolate cake is one of the best recipies I've ever used for a cake. Many non-vegan friends never knew the difference and joked that I'd returned to their side. With the recipies in this book you don't have to give up light moist cakes. Thanks Fran. And I can't wait till I have time to take your pastry class in New York!

If you're looking for fantastic dairy- and egg-free desserts, look no further than this cookbook. I have made almost every recipe from this book, and have not been disappointed. One of the highlights is the Chocolate Cake to Live For, which is on the cover of the book...amazing! The recipes cover all types of desserts, including cakes, pies, cookies, cobblers, puddings, you name it. There's also a very detailed explanation of ingredients that can be substituted for eggs and dairy and how they work in the recipes. And no refined white sugar or honey here.

Every recipe calls for the best ingredients and you can taste the difference.I made the chocolate cake on the cover for a vegan potluck and several people had to ask if it really was vegan.Even if you aren't very experienced as a baker, everything is very easy to understand and also has some explanation behind certain steps. There's also a baker's pantry staple list with definitions and the best way to use certain products.Everything else I've tried out has been a success. Vanilla cupcakes with chocolate genache for friends' birthdays, every time.

This is a wonderful cookbook filled with sweet treats for vegans and easy to follow recipe instructions. The only gripe that I have with this book is that most of the recipes use maple syrup in large quantities which is not economical for most of us.

I did not find these great good desserts worth raving about and I LOVE desserts. I am an avid vegan baker and I believe this book is outdated in spades. There are a wealth of extremely great good vegan baking books and so much fabulous baking ideas online-vegans rejoice!! This book reminds me of something my gran'ma might have used and kept flour covered on her kitchen counter. Nothing too new or wonderful and the old favs? Seriously? a CUP of maple syrup? I don't know where you live but out here in the dessert, oops, desert-a cup of maple syrup would set me back a month of Sundays. Lucky Cakes! Keep baking organic and vegan! All vegan all the time!!

una volta presa la "mano" sulle dosi e le abitudini americane vai tranquillo..peccato però che sia scarnissimo di foto che aiutano tanto, non dico di tutti i passaggi, ma almeno del prodotto finale della ricetta

Ce livre est un trésor de recettes délicieuses et absolument irrésistibles. Fran Costigan est sans conteste la reine dans ce domaine. N'ayez plus peur, commandez ce livre et découvrez la saveur d'un vrai gâteau au chocolat préparé à la maison avec leurs meilleurs ingrédients. J'utilise ce livre régulièrement, je n'ai jamais raté une seule recette et je suis à chaque fois impressionné par le résultat.