The Complete Idiot's Guide to Vegan Baking by Donna Diegel, NOOK Book (eBook) | Barnes & Noble
The Complete Idiot's Guide to Vegan Baking

The Complete Idiot's Guide to Vegan Baking

by Donna Diegel
     
 

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The bible for vegan baking.

Once thought to be tasteless and heavy, vegan baked goods have exploded in popularity with the help of such expert bakers as Donna Diegel, who have created wonderfully light and flavorful breads and desserts. Here, Donna delivers more than 120 amazing recipes including breakfast cakes and muffins, yeast breads and dinner

Overview

The bible for vegan baking.

Once thought to be tasteless and heavy, vegan baked goods have exploded in popularity with the help of such expert bakers as Donna Diegel, who have created wonderfully light and flavorful breads and desserts. Here, Donna delivers more than 120 amazing recipes including breakfast cakes and muffins, yeast breads and dinner rolls, cakes, pies, cupcakes, cookies, brownies, and more.

? 120 delicious vegan recipes

? Detailed discussion about food substitutions

Editorial Reviews

Library Journal
Diegel, a pastry chef and blogger at spatulascorkscrews.typepad.com, covers all aspects of vegan baking in her first full-length cookbook. The author assumes nothing about skill level (she mentions how to boil water in the glossary) and begins with a handy starter guide to vegan baking and a helpful list of egg and dairy substitutions. This book has it all: muffins, coffee cakes, cookie jar classics, pies, cobblers and crisps, and tarts and galettes, with buttercream, cream cheese, coconut, and penuche frostings. There are also a number of yeast breads and flat breads to try. Diegel lists her favorite vegan books, websites, and blogs. If you have to pick just one book on vegan baking, this is it.

Product Details

ISBN-13:
9781101479087
Publisher:
DK
Publication date:
04/05/2011
Series:
COMPLETE IDIOT'S GUIDE Series
Sold by:
DK
Format:
NOOK Book
Pages:
336
Sales rank:
1,054,104
File size:
917 KB
Age Range:
18 Years

Related Subjects

Meet the Author

Donna Diegel served as the pastry chef at four upscale country inns in New England and was a commercial caterer and founder of a commercial baking concern in Vermont. She teaches vegan cooking, writes for several food websites including Baking and Desserts, Providence Food Examiner, and the National Food Blog Examiner, and has self- published two vegetarian cookbooks. She also reviews cookbooks and is a member of "Operation Baking Gals".

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