Read Babycakes: Recipes from New York's Most Talked about Bakery. Erin McKenna with Chris Cechin by Erin McKenna Free Online
Book Title: Babycakes: Recipes from New York's Most Talked about Bakery. Erin McKenna with Chris Cechin|
The author of the book: Erin McKenna
The size of the: 7.96 MB
City - Country: No data
Loaded: 2912 times
Reader ratings: 5.7
Format files: PDF
Date of issue: October 1st 2010
ISBN 13: 9781906650322
Read full description of the books:
Baby Cakes: Vegan, (Mostly) Gluten Free ... - Erin McKenna
I've done a couple of these recipes, really excellent. Like for instance her cookies and cup-cakes. For gluten-free vegan this is pretty good -- but look out -- something like a third of the recipes call for spelt flour, which has gluten. I wish McKenna would give two versions for these recipes. She says spelt flour is special -- perhaps it is if you can eat gluten. If you are buying this book because you think it's gluten-free, be aware.
It is solidly vegan though. The down side are some special ingredients that might be harder to find in many parts of the country, and again the author doesn't name any substitutions -- she does have a reference section for buying those special ingredients on-line. These feels like product plugs to me.
Earlier i reviewed Gluten Free Vegan by Susan O'Brien, which is more a general purpose recipe book and very good. I like Baby Cakes for vegan-free bakery sweets better, but hope McKenna goes back and revises this book to allow all the goodies to be prepared gluten free. For instance O'Brien has a gluten-free pie-crust recipe, McKenna doesn't! If i had to pick just one book it would be the O'Brien. I'm still looking for a regular gluten-free vegan baking book, one with lots of breads -- anyone have a suggestion?
For some added fun i looked through a Martha Stewart cup-cake book. Good to put these two together, the Martha Stewart book has some amazing decorative ideas that compliments this book nicely; something irresistable about monkey face muffins.
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Read information about the authorErin McKenna is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and West Hollywood, the world's premiere gluten-free vegan bakery. She received the prestigious Best Cupcake award in 2006 from New York magazine. Erin has been a guest on Martha Stewart Television and Food Network and has been featured in the New York Times, Food & Wine, Modern Bride, VegNews, Harper’s Bazaar, In Style, and O, the Oprah Magazine.
A Chula Vista, California native, McKenna attended St Mary's College in Moraga and majored in Communications. Growing up, she never thought twice as to where her favorite Entenmanns's products came from; baking couldn't have been further off her radar. In fact, only moments prior to picking up the spatula, she was shopping, steaming and returning clothes as a fashion assistant in the world's fashion Mecca, New York City. She, however, refocused her attention and applied her stylist sensibilities to constructing innovative pastries absent of refined sugar, wheat, dairy, soy, casein, eggs and gluten. With McKenna's attention to detail, refined tastes and fashionable flare, she created pastries that are pleasing to the eye as well as the most discerning palate.