Author: Donna Diegel
Publisher: Alpha Books – 322 pages
Book Review by Laxmi Chaandi
If you want to bake breads, cakes, cookies and other such foods without using dairy products like milk and cheese, eggs and honey and other animal products, this is the book for you.
Written by Donna Diegel who is an experienced baker and party chef for more than a quarter century, this guide to vegan baking contains more than 150 recipes for a variety of breads, bars, brownies, cakes, cobblers, Danish, flatbreads, muffins, pies, rolls, tarts and other delicious desserts and snacks.
You will also find ingredient lists and directions to make the stuff that goes in or on cakes, such as crusts, fillings and frostings, icings and other toppings.
A very large number and percentage of our audience are either vegetarians or vegans. But even if you are neither, you will be delighted to find the immense variety of recipes in this hefty book.
This book of 22 chapters is organized into 6 parts. For ease of use and reference, it has a large index, a Glossary of terms used in baking and a Resources section for those who want to check out other books and websites on this type of food preparation.
Part 1 has two chapters. The first chapter introduces you to vegan baking – what it is, vegan food benefits to your health, the “tricks of the trade,” and how to stock your vegan pantry, including tools and equipment you will need.
The second chapter is about quick and easy substitutes for a variety of ingredients; for example, what you can use instead of milk and eggs, and what can replace butter. It informs you what vegan buttermilk is and how you can use it in baking.
You will also find out about the uses of vegan sour cream, yogurt substitutes, and what can replace cream cheese, and other soft and hard cheese varieties. Don’t know what will replace honey, a bee byproduct? Refer to this chapter.
Parts 2 through 6 are respectively dedicated to baking: Muffins, Cakes and Pastries; Breads, Rolls and Flatbreads; Cookies, Brownies and Bars; Classic Pies and Desserts; and Cakes and Cupcakes.
Under the category covered in each Part, you will find sub-categories in each chapter. For example in Part 2: Muffins, Cakes and Pastries, you will find individual chapters on muffins, buckles and coffee cakes; and Danish, scones and pastries.
This s a rare, comprehensive book on vegan baking. Despite the vast amount of material used, Donna Diegel has organized it very well, making for ease of reference and use.
For each recipe in each chapter, you will find not only the ingredients needed, but also the yield, prep time, bake time and serving size. And, simple, step-by-step baking directions. This important guide is a valuable addition to any kitchen library, whether your are a vegan or not.
