What If I Used This Ingredient Instead of That? PART 2
One of our most popular live events has a sequel!
Join Chef Fran Costigan for a follow up discussion of what happens or might, when you stray from a tested recipe, as well as some secrets for success.
Plant milks vary one from the other, so do fats, sweeteners, replacements for eggs and flours.
Fran will be bringing samples and demos, so come prepared with your questions!
Register here: https://rouxbe.com/live-events/763
I’d love to see you. 1pm PT | 4pm ET
Did you miss the first part? Catch the replay here.
About Fran Costigan
Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.
Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.
For more information, www.francostigan.com.