Format: Trade Paperback
Dimensions: 128 Pages, 7.87 × 9.06 × 0.39 in
Published: February 1, 2006
Publisher: Book Publishing Company
The following ISBNs are associated with this title:
ISBN - 10: 1570671834
ISBN - 13: 9781570671838
About the Book
Pastry chef extraordinaire Fran Costigan offers a complete course in baking dairy-free desserts of all kinds with tips and techniques that ensure sweet success. Contents include: - secrets of flaky, foolproof pie crusts - cakes, fillings, frostings, and glazes - gels, creams, puddings and sauces - cookies, bars, cobblers, crisps No matter what your skill level in the kitchen, with these clear instructions anyone can become a master baker.
From the Publisher
Pastry chef extraordinaire Fran Costigan offers a complete course in baking dairy-free desserts of all kinds with tips and techniques that ensure sweet success. Even novice bakers will be able to make rich, moist cakes, flaky, foolproof pie crusts and delightful cookies with confidence. Using natural, organic, minimally processed ingredients, these dairy- and egg-free sweets do not contain trans fats. Everyone with a sweet tooth-including those who are lactose intolerant, watching their cholesterol, or simply prefer to use healthful ingredients-can have their cake and eat it too.
About the Author
Fran Costigan has developed many courses at the Natural Gourmet Institute for Health and Culinary Arts and at the Institute of Culinary Education. She has been a pastry chef at leading restaurants in NYC and caters as well as instructs. Her first book was Great Good Desserts Natually.