Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery
by ERIN McKENNA
New hardcover book with dustjacket, delicious colour photos throughout. Published 2009, 144 pages.
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Ingredients, techniques, flavours, textures for vegans, people with allergies, food sensitivities and other dietary restrictions.
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.
- Comprehensive Introduction including tools, ingredients, tips, ingredient substitutions, measurements and Spelt versus Gluten-Free
- Biscuits and Scones
- Cookies and Brownies
- Cupcakes and Frostings
- Cakes and Crumbles
- Pies and Cobblers