| Can I Come Look At These Items? | | This online store is in association with Amazon.com, so these great, high-qualiy products will come from their warehouse or from other partners. Thanks for shopping! |
|
|
|
BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery |  | Author: Erin McKenna
Publisher: Clarkson Potter
Category: Book
List Price: $24.00
Buy New: $12.98
as of 3/20/2010 18:05 CDT details
You Save: $11.02 (46%)
New (45) Used (13) from $12.98
Seller: treebeardbooks
Rating:  142 reviews
Sales Rank: 2425
Media: Hardcover
Edition: First Edition
Pages: 144
Number Of Items: 1
Shipping Weight (lbs): 1.4
Dimensions (in): 9.1 x 7.9 x 0.6
ISBN: 0307408833
Dewey Decimal Number: 641.5638
EAN: 9780307408839
ASIN: 0307408833
Publication Date: May 5, 2009
Availability: Usually ships in 1-2 business days
| |
| Features:
| • | ISBN13: 9780307408839 | | • | Condition: NEW | | • | Notes: Brand New from Publisher. No Remainder Mark. |
|
| Similar Items:
| |
| Editorial Reviews:
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!
|
| Customer Reviews:
Showing reviews 1-5 of 142
 Beans, Spelt and Soy??? March 20, 2010
Laurel Vanblarcum (Waxahachie, Texas United States)
You must be kidding me. I'm real glad Erin McKenna has a clueless media machine behind her because she's made lots of money, apparently by baking for people with a few, specific allergies. "Mostly Gluten Free?" c'mon. Oh and by the way if you've had gluten allergies for a while you're probably also not digesting beans very well either. Guess what she replaces the gluten/wheat with? Well a garbanzo/fava bean mix and in the entire scones chapter, spelt! Well, whoopee for her and her bank account but that doesn't spell "allergy free" to me at all. So unless you truly only have a "wheat" allergy it isn't worth it. Trying to replace that flour blend only ends in tears and a full trash can.
 I couldn't wait to get my own March 15, 2010
A. Almassari
0 out of 1 found this review helpful
I bought this book for a friend of mine's birthday. She's a vegan and has a passion for baking, so I thought it would be a good fit. But, as I left the store and was flipping through the pages, I suddenly got pangs of jealousy and even contemplated keeping the book for myself! But, I refrained, getting my own copy so my friend could enjoy more than a set of oven mitts for her birthday.
As someone with a sensitive stomach, this book was a long time coming for me. There's recipe after recipe for sweet and savory treats that I can actually eat without feeling like my body is trying to turn itself inside out. I love all the little stories behind each recipe and I'm a sucker for celebrity blurbs in cookbooks. Especially if it's Natalie Portman.
"A", for effort, "it is what it is" March 14, 2010
Old School Fool
This art and science of gluten-free baking is imperfect at best. Many cookbooks make it to market w/o the recipes being properly tested, instead equivalents figured on paper to make it easier on the home baker or cook. Sometimes these don't translate. Also, each baker or chef seems to have their one or two notes, be it coconut flour, sorghum, stevia, coco oil, or what you have, that they play and riff off of. So ultimately, we take what we like, and what works, and leave the rest. An interesting and important element in the G-free conversation.
Check out also, The Gluten-free Guide to Vegetarian Recipes,
though limited baking section (mostly is real gluten-free food), recipes work, no premade flour mixes or dried soy milk powder esoteria.
Sugar-free Scam March 13, 2010
Clare OMalley (Irvine, Ca)
1 out of 1 found this review helpful
Disappointing. Expensive ingredients had to be thrown away because they just didn't taste good. And I am a gluten-free baker. This is not my first time (or 1000th time) baking with alternate flours and ingredients, but how many recipes do I need to try before I find one that works? I have 6 failures now, and feel that's enough.
I'm more mad at Gwyneth Paltrow, who spoke so highly of Erin McKenna and her sexy cupcakes. I should have known that Gwyneth would never make cupcakes, even vegan gluten-free ones, because there's no way any home cook could make these dry tasteless cakes palatable, no matter how much frosting you put on.
Cooking times are off, poor descriptions, I'm really upset. I also hard it find to believe that anyone would pay for "frosting shots" based on this recipe. I feel scammed. Not angry, just sad.
It inspired me........ March 12, 2010
Nascar Runner (O'Fallon, MO United States)
I'd pretty much given up on GF baking. It was all just too high calorie and low fiber. However, this cookbook looked interesting (although my first thought--gf, vegan and sugar-free--that can't be any good!) I've made the pumpkin muffins (caved in but still delicious. I don't think I cooked them long enough) and cornbread (I've tried numerous recipe for this, but this was VERY MOIST). My husband (non-celiac) liked them both despite the fact they were sugar-free and vegan. I was happy to try baking with agave nectar, rice milk and garbanzo flour. Despite being a dessert cookbook, there is a lot of fiber in here. It's inspired me to attempt baking with some of the "newer" GF flours. Thanks for making GF baking fun again!
(NOTE:
She is honest about the spelt recipes not being gluten-free.
I also learn that rice milk is now GF--more new info every day!
I also tried substituting canola oil for coconut oil in one recipe per her suggested alternatives. It still worked.
These flours are expensive, but you can make several recipes with just the BRM Flour mix. I had many of the others at home already.)
Showing reviews 1-5 of 142
|
|
|
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED ‘AS IS’ AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME. | |
News 
