Vegan Desserts: Sumptuous Sweets for Every Season

Vegan Desserts: Sumptuous Sweets for Every Season

by Hannah Kaminski
     
 

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Who knew vegan baked goods could be so delicious? Featuring more than 100 simple but scrumptious recipes, Vegan Desserts offers alternatives to treats that are normally heavily laden with butter, eggs, and other animal products. With an emphasis on fresh fruits, vegetables, and herbs, this is a cookbook that any dessert lover will enjoy. Kaminsky insists

Overview

Who knew vegan baked goods could be so delicious? Featuring more than 100 simple but scrumptious recipes, Vegan Desserts offers alternatives to treats that are normally heavily laden with butter, eggs, and other animal products. With an emphasis on fresh fruits, vegetables, and herbs, this is a cookbook that any dessert lover will enjoy. Kaminsky insists that fresh, local produce—at the peak of ripeness—offers incomparable flavors that cannot be replicated with any amount of sugar, salt, or any baking extracts. As a result, her creative recipes will appeal to health-conscious bakers (all recipes are low in cholesterol and many feature natural sweeteners and whole grains), though even the sweetest sweet tooths among us will be more than satisfied by these tantalizing treats.

From Luscious Lemon Mousse and Roasted Apricot Ice Cream to Black Velvet Cupcakes and Almond Chocolate Blossoms, readers will find exciting new desserts as well as 100 percent vegan versions of old favorites. Clear, precise directions guide readers through every step, and a mouthwatering photo accompanies each recipe. Golden Saffron Pound Cake, No-Bake Pumpkin Creme Brulee, Black Pearl Truffles, Chai Poached Pears, Apricot Frangipan Tart—this cookbook has something for every dessert lover.

Editorial Reviews

Library Journal
Kaminsky (My Sweet Vegan) groups egg- and dairy-free dessert recipes according to seasons of the year and showcases local ingredients. The color photography is appetizing and transforms unusual-sounding dishes like Avocado Crème Pie and Carrot Cake Ice Cream into standouts. There are vegan versions of Hamantashen and Rosh Hashanah Rugelach to bake on Jewish holidays, and Kaminsky's troubleshooting tips are helpful for all skill levels. The section on vegan sweeteners is very useful but would have been better placed at the beginning of the book. Included is a special food allergy index for the gluten-, peanut-, soy-, or tree nut-intolerant. Recommended for its inventive and easy-to-prepare dishes.

Product Details

ISBN-13:
9781616082208
Publisher:
Skyhorse Publishing
Publication date:
05/11/2011
Pages:
240
Product dimensions:
7.50(w) x 7.60(h) x 1.20(d)

Meet the Author

Hannah Kaminsky is the author of My Sweet Vegan and Vegan Desserts, and creator of the award winning blog Bittersweet. She is a baker, writer, and photographer. In addition to authoring cookbooks, she has written for VegNews and Desserts Magazine, done photography work with Nibble, worked as a creative consultant and cook for Health in a Hurry, and has also created recipes for VitaSoy. Her blog Bittersweet has won awards from The Well Fed Network, Veg Bloggy Awards, and VegNews magazine. Kaminsky lives in Fairfield, Connecticut.

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