MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY

MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY
Even if you're a novice baker, you'll be able to make rich, moist cakes, delightful cookies, and flaky pie crust--all cholesterol free.
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About the Book

Desserts are celebratory and provide an emotional as well as physical satisfaction. This collection of recipes for sin-sational sweets can be enjoyed without the guilt. They’re all rich in wholesome, minimally processed ingredients and free of chemical additives and superfluous fat.

Even if you’re a novice baker, you’ll be able to make rich, moist cakes, delightful cookies, and flaky pie crust–all cholesterol free. Designed as a complete course in dairy- and egg-free baking, readers can still go directly to any recipe; each one is detailed and complete. You’ll learn all the tricks of the trade for making and baking : gels, creams, mousses, puddings, and sauces, cookies, bars, little bites, cobblers, crisps, biscuits, muffins, cakes (basic to elaborate), pies and tarts as well as fillings, frosting, glazes, and frozen desserts.

Dessert lovers everywhere will be delighted with these sumptuous treats and now those who are lactose intolerant, watching their cholesterol, or simply health conscious can have their cake and eat it too.

For a list of corrections on the FIRST EDITION (only) of More Great Good Dairy-free Desserts Naturally please download the PDF.

Details
Author:
Genre: Cooking
Tag: Recommended Books
Publisher: Book Publishing Company
Publication Year: January 15, 2006
Format: Paperback
Length: 224 pages
Illustrator: Warren Jefferson
ASIN: 1570671834
ISBN: 1570671834
Endorsements
Fran Costigan, take a bow! Fran's latest book "More Great Good Dairy-Free Desserts," is filled with recipes and tips that will take you from hum drum to "gourmet dessert chef" status with your family and friends. Fran starts off her book by offering a very valuable and helpful "Getting Started" section that walks you through the essential ingredients for a non-dairy, egg-free dessert kitchen. She covers the wide range of sweeteners that you should (and should NOT) use, as well as fats (and why she does not use margarine), flours, the 3 C's (cocoa, coconut, chocolate), nuts, the usual thickeners, and tofu. She then delves into equipment, tips and techniques for making great desserts and offers - my favorite! - a "Baker's Dozen Secrets to Successful Desserts." This is a seriously enjoyable book for anyone who wants to excel in the dessert department. Read More at http://www.vegfamily.com/book-reviews/more-great-dairy-free-desserts.htm
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