The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets
Where to buy The Joy of Lacto-vegetarian Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets books online?
- ISBN13: 9781592332809
- Condition: New
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Product Description
A seasoned cooking instructor and self-described “joyful lacto-vegetarian,” leader Colleen Patrick-Goudreau puts to rest the myth that lacto-vegetarian baking is an second-rate alternative to non-lacto-vegetarian 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 simple it is to delight in your favorite homespun goodies lacking compromising your health or values:
- Chocolate Chip Scones
- Cranberry Nut Bread
- Lemon Cheesecake
- Dessert Crepes
- 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 stout, cholesterol, and lactose, but full of flavor, flair, and familiarity, each and every recipe will have you declaring I can’t judge it’s lacto-vegetarian!
Perfect with luscious color photos, this book will be an essential reference for every lacto-vegetarian.
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I could hardly wait for this book to arrive. When it finally did, I couldn’t wait to open it up and look inside. It was then that I was so disappointed! It is a “lacto-vegetarian baking” book, right? I expected the ingredients to use excellent things in them but as a replacement for they call for “sugar”. Yuck!
Reader’s Rating: 1 / 5
This cookbook is useful to me in several ways, but the constant drum beat of egg replacer and lacto-vegetarian butter just drowns out everything for me. I must admit I was sorely disappointed. And what’s up with all that “all purpose flour”?? Looks more like a capitalistic venture than a truly lacto-vegetarian cookbook. Why cannot we have a cookbook that uses wholewheat pastry flour for cookies (for instance), for heaven’s sake? I guess this was written for people just jumping onto the health bandwagon via the cookie department, but it was not that fantastic for me. I have to re-make any recipe by figuring out how to avoid all persons “1/2 cups of lacto-vegetarian butter” and using whole grains–what a drag. I do use Planet Balance, but not by the cupful! Puh-leeze!!
Reader’s Rating: 3 / 5
To the leader: It’s billed as a cookbook. I don’t reflect the leader has anywhere near enough first hand knowledge of ALL farms to say that everyone who eats chicken or goes deer hunting is going to burn in hell for it. What are we adage? Some chicken screams to the others, “My God, they’ve just murdered Gertrude. Don’t let the chicks see her like that.” I sense a PETA member. There’s a huge difference in having a few chickens or pigs or 20 cows in a backyard and a factory farm operation of 100s or 1000s. That’s MY speech.
Additional than trainwreck of an intro, the book is masterfully organized and open. She certainly insists on having everything a certain way, and worked very hard at having information needed to bake with maximum ease. I like it when a list of pantry items is agreed, units of measure, and common utensils/kitchen tools. It’s appealing to see what each leader keeps on hand and it’s a quick way to get a beginner up and running. The core truth of the intro is that Americans have gotten into the habit of eating a very limited variety, mostly the same thing over and over. Much of that comes from the increased popularity of prepared foods and the convenience of eating out. I like the suggestions and specif brand names, so you can go into a store and question for it. The nut milks, almond milk sounds like it must be excellent. The cashew cream sounds excellent.
Most of the palates are out of order. I know mine was. That’s my main reason for cutting out factory ingredients, including dairy, meat and eggs. It the only way to really know what you are eating.
I don’t bake enough yet to know, but I wouldn’t reflect it’d be too hard to substitute honey, organic cane sugar, or suganat for refined sugar. All you’re after is the sweetness. I do not know if that would affect the baking process. Precise measure and heat are the key, for me, maybe damp too. I can reflect of worse ways to spend time to hard cookies and sweets for sweetness or proper baking.
The flour issue can be resolved with organic flour. So, I don’t get the complaints that this is just a cookbook with substitutes for animal products, what else is lacto-vegetarian baking? Heidi Swanson might have some more thoughts in the way of alternative sweetners.
The Pine Nut Anise cookies are probably really excellent. I’m not sure if some reviewers even have the book.
It’s a excellent book, after the 7+ page address. If you want to learn ways to get around animal products and control what goes into your body, it’s excellent. She did a excellent job setting it all up for beginners and giving the more veteran a gander at how she sets up, suggested point brands and giving the ones she liked the best. As hard of a time as I gave her about the sermon, if she says something is really excellent, I trust her. She’s probably an ESFJ Myers Brigg personality. The presentation is nearly perfect. She certainly writes well. I’ll probably buy her cookbook when it comes out.
Reader’s Rating: 4 / 5
I, too, tried a variety of recipes and with each one met with frustration. Each one I had to alter the recipe in order to improve the texture or taste. It was a waste of money to buy this book.
Reader’s Rating: 1 / 5
This book is a waste of space and time. Nearly every recipe in this book uses egg replacer (which is so not creative). The recipes turn out just dreadful tasting and/or featureless. I don’t recommend it at all.
Reader’s Rating: 1 / 5