Babycakes Covers The Classics: Gluten-free Vegan Recipes From Donuts To Snickerdoodles

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Babycakes Covers The Classics: Gluten-free Vegan Recipes From Donuts To Snickerdoodles

by Erin Mckenna
Photographed by Tara Donne

Crown Publishing Group | April 12, 2011 | Hardcover

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For those with food sensitivities, these desserts have remained a distant dream-until now.

Following her widely adored debut cookbook with this delectable and extensive new collection, Erin McKenna, celebrated baker and proprietress of BabyCakes NYC in New York and Los Angeles, satisfies all your food fantasies with fifty recipes for perennial favorites-all created without gluten, dairy, eggs, or refined sugar.

In addition to its important primer on key ingredients and easy substitutions, BabyCakes Covers the Classics includes a section filled with Erin's insightful solutions to frequently asked questions, which will lead you to newfound baking glory. As for the goods themselves, prepare for untold hours of refreshingly simple and undeniably delicious recipes adapted from the ones that sprinkled our collective childhoods. They include:

Thin Mints
Madeleines
Chocolate Chip Waffles
Snickerdoodles 
S'mores
Hamentaschen
Square-Pan Tomato Pizza
Six-Layer Chocolate Cake with Raspberry Preserves
Banana Royale 
Five variations of BabyCakes NYC's famous donuts
& many more . . .

BabyCakes Covers the Classics
is filled with timeless sweet and savory temptations that vegans, celiacs, and the health-minded can safely indulge in. Erin shows people of all stripes how to take control of a vegan, gluten-free pantry, and she proves that once you do, there are no limitations to what you can bake.

Format: Hardcover

Dimensions: 144 Pages, 7.48 × 9.06 × 0.39 in

Published: April 12, 2011

Publisher: Crown Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0307718301

ISBN - 13: 9780307718303

Found in: Baking and Desserts

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– More About This Product –

Babycakes Covers The Classics: Gluten-free Vegan Recipes From Donuts To Snickerdoodles

Babycakes Covers The Classics: Gluten-free Vegan Recipes From Donuts To Snickerdoodles

by Erin Mckenna
Photographed by Tara Donne

Format: Hardcover

Dimensions: 144 Pages, 7.48 × 9.06 × 0.39 in

Published: April 12, 2011

Publisher: Crown Publishing Group

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0307718301

ISBN - 13: 9780307718303

About the Book

For those with allergies and food sensitivities, and those who bake for them, celebrated baker McKenna satisfies food fantasies with 50 recipes for nostalgic favorites with a funky, healthy, modern edge.

From the Publisher

For those with food sensitivities, these desserts have remained a distant dream-until now.

Following her widely adored debut cookbook with this delectable and extensive new collection, Erin McKenna, celebrated baker and proprietress of BabyCakes NYC in New York and Los Angeles, satisfies all your food fantasies with fifty recipes for perennial favorites-all created without gluten, dairy, eggs, or refined sugar.

In addition to its important primer on key ingredients and easy substitutions, BabyCakes Covers the Classics includes a section filled with Erin's insightful solutions to frequently asked questions, which will lead you to newfound baking glory. As for the goods themselves, prepare for untold hours of refreshingly simple and undeniably delicious recipes adapted from the ones that sprinkled our collective childhoods. They include:

Thin Mints
Madeleines
Chocolate Chip Waffles
Snickerdoodles 
S'mores
Hamentaschen
Square-Pan Tomato Pizza
Six-Layer Chocolate Cake with Raspberry Preserves
Banana Royale 
Five variations of BabyCakes NYC's famous donuts
& many more . . .

BabyCakes Covers the Classics
is filled with timeless sweet and savory temptations that vegans, celiacs, and the health-minded can safely indulge in. Erin shows people of all stripes how to take control of a vegan, gluten-free pantry, and she proves that once you do, there are no limitations to what you can bake.

About the Author

Erin McKenna is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and Los Angeles. Erin and her bakery have been featured in hundreds of print and online media outlets, including the New York Times; O, The Oprah Magazine; Food & Wine; Harper's Bazaar; Elle; Lucky; and InStyle. She has also been a featured guest on Today, Good Morning America, Cooking Channel, Food Network, and Martha Stewart Television.

Editorial Reviews

"I first heard about the elusive BabyCakes "Mounds" bars on a stick from a friend who said they were incredible. One day, I tasted them... Like heaven... I bought them for my crew at work on Bones and people came back for seconds and thirds…I even had them at my wedding. Now you don't have to wait to try them; you can make your own!"
--Emily Deschanel, actress
 
"Vegan or not, gluten-free or not, Erin McKenna's donuts are the best I've had in 20 years, without exception."
--Mark Bittman, author of How to Cook Everything and The Food Matters Cookbook

"I am on a constant mission to find the best homemade, baked treats and desserts. BabyCakes's chocolate chip cookies are not only made with really great ingredients, but they taste better than any other chocolate chip cookie in the world.  Don''t feel guilty about having one, or two, or three...This book teaches you how to make them--and many other sweets!"
--Tracy Anderson, creator of Tracy Anderson Method
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