Vegan Desserts
Sumptuous Sweets for Every Season
Nonfiction, Food & Drink, Baking & Desserts, Pies, Vegetables & Salads, Baking
| Author: | Hannah Kaminski | ISBN: | 9781626368767 |
| Publisher: | Skyhorse | Publication: | May 1, 2011 |
| Imprint: | Skyhorse | Language: | English |
| Author: | Hannah Kaminski |
| ISBN: | 9781626368767 |
| Publisher: | Skyhorse |
| Publication: | May 1, 2011 |
| Imprint: | Skyhorse |
| Language: | English |
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.
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.
