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The Joy of Vegan Baking: The Compassionate Cooks' Traditional Treats and Sinful Sweets | 
 enlarge | Author: Colleen Patrick-goudreau
Publisher: Fair Winds Press
Category: Book
List Price: $19.95
Buy New: $11.07
You Save: $8.88 (45%)
New (34) Used (10) from $11.07
Avg. Customer Rating:  118 reviews
Sales Rank: 4766
Media: Paperback
Number Of Items: 1
Pages: 288
Shipping Weight (lbs): 2.1
Dimensions (in): 9 x 7.4 x 0.9
ISBN: 1592332803
Dewey Decimal Number: 641.5636
EAN: 9781592332809
Publication Date: October 1, 2007
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Condition: SATISFACTION GUARANTEED! NEW Book! May have remainder mark. Most orders ship within 1 BUSINESS DAY with ORDER CONFIRMATION.
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Product Description
Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites -- from cakes, cookies, and crepes to pies, puddings, and pastries -- this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be. A seasoned cooking instructor and self-described "joyful vegan," author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan 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 easy it is to enjoy your favorite homespun goodies without 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 fat, cholesterol, and lactose, but full of flavor, flair, and familiarity, each and every recipe will have you declaring I can't believe it's vegan! Complete with luscious color photos, this book will be an essential reference for every vegan.
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| Customer Reviews: Read 113 more reviews...
Straightforward, helpful tips and advice for vegans, vegetarians, and people with food-related issues January 5, 2009
2 out of 2 found this review helpful
While I am not vegan, I do have other food-related issues that make eating, cooking, baking difficult. During my explorations for alternatives to chemicals, preservatives, meat products, dairy products and other commercial additives I discovered vegetarian and vegan cooking. To me, this was a miracle. Eating, cooking, and baking would not be so difficult because of my body's sensitivity to sulfurs, sulfas, nickel, and other man-made food products that permeate today's grocery stores and restaurants.
Out of the many vegan and vegetarian cookbooks in the market, there are only a few that focus on baking and desserts. Many of them, like certain cookbooks, favor only one kind of egg or dairy substitute without mentioning the other alternatives in depth or at all. The alternatives, suggestions, and resources throughout the text and in the appendices are valuable not just to vegans, but also to people with food allergies and other food-related issues.
I recommend it to anyone interested in health, nutrition, alternative eating styles, and/or solutions for eating-related issues.
Buy This Book! January 3, 2009
2 out of 3 found this review helpful
As an avid cook and baker, I can say that hands down, this is the best (vegan or otherwise) cookbook that I own (have over 30 +). I seriously praise this book out loud just about everytime I use it. My partner and I do 95% of our eating at home, and this is the go-to guide for baking. I find that aside from the excellent recipes themselves, the miracles of this book are in the details. The author has packed this thing with info in really digestible easily absorbed ways: like little cook's tips, or facts, or lists.
While baking (sweets) isn't necessarily the most healthy thing one can do, my grandpa is 91 and still alive, and made and ate killer baked goods! The author of this book is very thoughtful and thorough outlining other food politics to consider such as buying and baking with seasonally fresh and locally grown ingredients or explaining fair trade products and why you would consider using them ("hey this chocolate cake is made with chocolate not picked by child slaves, cool!"). This book includes all sorts of ingredients differences (banana vs. flax vs. egg replacer), all the different kinds of sweeteners, along with a seasonal appendix as well as other "themed" lists. Very thoughtful, helpful, and convenient. We have made about 50% of the recipes in this book, and not one has been bad.
The world of store-bought vegan baked goods is full of variables too often with dryish tasting results. This book definitely proves that vegan baked goods hold their own and can and do taste better than their non-vegan counter parts. My wishes for this book were that it had more savory recipes, and that the result quantities were a bit more specific. A couple of times I have made standard size muffins planning on batter for 16, and getting batter for 7 or 8, so sometimes the book could better specify what size vessel would result in the projected quantity...but this aside, the recipes, clarity and info delivered in this book, absolutely qualify it as a must buy. You do not have to be vegan to enjoy, but you should like to enjoy really tasty, moist yummy baked things.
For those who critize this book for saying that it uses Ener-g egg replace or Earth Balance too much - I would note that I have never used the egg replacer in any of the recipes that called for them, and I always try to use earth balance in moderation, all you have to do is switch out the ingredients with something else. The flax and water combo works fine in most dishes, or if its a sweet one bananas work wonders. Coconut oil is a fine stand in for earth balance in most situations, and is by far a superior quality ingredient. Don't be so nit picky folks, just like in all cooking use this book as a guide, but have fun and riff with the recipes. Maybe those oat bran muffins would taste more to your liking with blueberry jam inside instead of strawberry. Or mash up that banana and melt some chocolate chips and use that as a filling instead. Remember the title is "The Joy of Vegan Baking"
 Interesting, Well Presented, and an Unfortunate Snob-fest January 1, 2009
3 out of 8 found this review helpful
I love to bake and, being married to a bread-loving vegetarian, find myself looking for new recipes often. A friend bought me this book for Christmas and I immediately went right out for ingredients and started up the oven.
The good: Wow! What a plethora of information about cooking alternatives! Colleen really goes out of her way to thoroughly explain why different ingredients are used in baking, what they do in terms of the baking process, and how to get in there and make your own informed choices about substituting ingredients. I'm not sure why people in other reviews are complaining that the author uses white granulated sugar in her recipes; sure she does - and then she includes an entire 2-page explanation on different sugar substitutes, how and when to use them, how they're made, and how to choose the right one for your recipe.
I was completely fascinated by the number of simple, informative facts that apply not only to vegan baking, but baking in general, that other baking books don't bother to tell you. For example, did you know that you can make your own non-dairy buttermilk in one easy step? Or that you can actually *make* powdered sugar in a blender?! Cool!
In addition to all the classics, there are a boatload of delicious-looking, unique recipes I'm aching to try, including pine nut aniseed cookies, lemon cheesecake, bread pudding, and Japanese melonpan.
The not-so-good: The first recipe I tried from the book, Mediterranean Olive Bread, turned out rather bland. There's nowhere NEAR enough salt or olives in the recipe, so while the bread turns out a beautiful consistency, it tasted pretty flat.
However, the listed cook time was absolutely perfect, the bread really looked marvelous, and all I'll have to do to make this extraordinary is add a bit of salt and some more olives next time.
The ugly: What I really didn't appreciate were the snooty, multi-page inserts about the benefits of veganism, some of which even go so far as to explain the 'appropriate' language to use when referring to faux-meat, egg replacers, etc. (She lauds herself for not using the term 'milk substitute' because, and I quote, "Nondairy milks aren't substitutes for cow's milk - they're simply beverages made out of plant foods".) Come ON. I'm totally in her ideological camp, and even I start groaning reading through her wordy asides.
These diatribes are the kind of thing that speak deeply to those already involved in the vegan movement, but simply annoy everyone else. Baking is a joyous event in my kitchen, and whatever my personal choices are, I don't want a cookbook author preaching at me while I'm trying to make dinner - even if I agree with her completely.
Contrasted with the wonderful, upbeat live-and-let-live attitude in the "Vegan With A Vengence" cookbook, Colleen's little tidbits of couldn't-help-herself superiority get a big thumbs-down.
Excellent! December 3, 2008
2 out of 2 found this review helpful
Really great book filed with easy recipes. I am very pleased with this purchase and has turned into the cookbook I used most. It provides a great deal of information about what can be used as different substitutes. Also all the recipes are simple and made with things you are likely to already have in your home. I have never had to go on an "easter egg" hunt to find some bazaar ingredient.
Great book! An essential for vegans and others! November 27, 2008
2 out of 2 found this review helpful
I purchased this book not more than two weeks ago and have already made several of the recipes and was amazed at how precise the instructions were, how wonderfully everything came out (Seriously, I feel like I can open a vegan bakery!!!) and how all my friends and family raved at what I created.....
I love this book and look forward to baking more treats. My only complaint (as it is with most cookbooks) is that I love when the cookbooks break down each recipe nutritionally. This one, like most others, does not.
Still, a great cookbook and highly recommended!!! Great pictures, too....
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