BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery best buy
BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery!
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Descriptions about BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery :
Product Description
Forget everything
you’ve heard about
health-conscious baking.
Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.
Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipes–most are gluten-free, all are without refined sugar–in hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common ones–all the while guiding you safely through techniques she’s spent years perfecting.
When BabyCakes NYC opened on Manhattan’s Lower East Side in 2005, it helped propel the gluten-free and vegan baking movement into a new stratosphere. Suddenly there was a destination for those with wheat allergies and other dietary restrictions–and, soon enough, celebrities and dessert lovers of every kind–to indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.
Enclosed within these pages are all the “secrets” you’ll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.
For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!
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Reviews about BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery
| 215 of 218 people found the following review helpful  This book could have been so much better....,  This review is from: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery (Hardcover) I was *so* excited when I learned that a Babycakes cookbook was in the works. When it arrived, I sat down and excitedly read it cover to cover with a pen and paper in hand to make my baking grocery list. It was then that I came across upon several issues:1) As mentioned by many others, the book is only about 2/3 gluten-free. I know that Babycakes bakery bakes spelt items, so this was not a surprise to me. However, the book sub-title calling it Gluten-Free is misleading. 2) A large amount of the recipes call for Bob's Red Mill Gluten-Free All Purpose Baking Flour. There are two problems with this. First and most important to me, this flour is N A S T Y. It has garbanzo and fava bean flour in it, and those have a very strong and bitter taste. Many bakers, including myself, hate this stuff. Second, I was dissapointed to see that the book even suggests using a mix at all. On the Martha Stewart show when Erin and Martha make the Allergen-Free Cinnamon Toasties,... Read more 261 of 269 people found the following review helpful  Beautiful, fun book but not entirely GF or easy to make, Amazon Verified Purchase This review is from: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery (Hardcover) I feel slightly torn about this book. I had pre-ordered it because I have Celiac and have loved every gluten-free thing I have tried at the Babycakes NYC Bakery. Most recipes for gluten free baked goods contain high amounts of sugar, or require mixing your own flours or are all kind of generic and blah. This book promised to be free of those things without compromising taste. However, I've found there's good and bad to being a different cook book.The Good: It's beautiful; the photography is stunning, the products look amazing, it gets you in the mood to bake and have fun with it. I love the personality in it, I love the colour and food shots. It's so nice to have it feel part photo-book and part-recipe instead of the standard recipe books. And the size is nice whether you're cooking or curled up the couch reading up on it. The recipes are laid out really well; most are just a page which is nice for those of us who don't like long directions and 17 steps... Read more 178 of 183 people found the following review helpful  I appreciate the effort, despite the misleading title., This review is from: BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery (Hardcover) I commented on an earlier review below, which pointed out that all the recipes in this cookbook are actually NOT gluten free, as the title implies, because they use spelt flour. I knew spelt products were offered at the bakery, but assumed the cookbook would contain both gluten free and spelt versions of each.I have celiac disease and wanted to be able to quickly identify which recipes I can't use, so I highlighted them (both the flour ingredients on the recipe pages, and the page numbers on the chapter header pages) - spelt recipes pink, gluten free recipes yellow. Some sort of notation like this in the second edition would be helpful. As well as some information on how to substitute for the spelt flour in any of these recipes, if that's even possible (personally, I don't think I'll bother trying). And if it isn't possible, at least a sentence saying so. And of course adding a "Mostly" in front of "Gluten Free" in the book title, or some sort of... Read more |
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