- Tapa dura: 144 páginas
- Editor: Potter Clarkson N (1 de mayo de 2009)
- Idioma: Inglés
- ISBN-10: 0307408833
- ISBN-13: 978-0307408839
- Valoración media de los clientes: 3 opiniones de clientes
- Clasificación en los más vendidos de Amazon: nº223.514 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
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Babycakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery (Inglés) Tapa dura – 1 may 2009
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Descripción del producto
"In this book, Erin has finally shared her trade secrets -- the ingredients and techniques that lend BabyCakes' desserts the flavors, textures, and happiness-factor you'd find in the best patisserie. The highest praise I can offer is this: follow her recipes to the letter and you'll fool them every time."
--Tom Colicchio (from the Foreword)
--Natalie Portman "I have multiple food sensitivities...and I'd pretty much given up on the idea that I might be able to have a worthy treat every again. I was so excited to discover BabyCakes NYC, because not only can I eat everything they bake, it's all delicious!"
--Zooey Deschanel "The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without."
--Mary Louise Parker "Thank all that is holy for BabyCakes NYC..."
Reseña del editor
youve heard about
Simply, BabyCakes is your key to an enlightened, indulgent, sweets-filled future. This is important news not only for parents whose children have allergies, for vegans, and for others who struggle with food sensitivities, but also for all you sugar-loving traditionalists. The recipes in these pages prove that there is a healthy alternative to recklessly made desserts, one that doesn't sacrifice taste or texture.
Having experimented endlessly with alternative, health-conscious sweeteners, flours, and thickeners, Erin McKenna, the proprietress of beloved bakery BabyCakes NYC, developed these recipesmost are gluten-free, all are without refined sugarin hopes of combating her own wheat, dairy, and sugar sensitivities. In BabyCakes, she shares detailed information about the ingredients she uses (coconut flour, xanthan gum, and agave nectar, for example) and how to substitute them properly for common onesall the while guiding you safely through techniques shes spent years perfecting.
When BabyCakes NYC opened on Manhattans 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 restrictionsand, soon enough, celebrities and dessert lovers of every kindto indulge freely in delectable muffins and teacakes, brownies and cookies, pies and cobblers.
Enclosed within these pages are all the secrets youll need to bring the greatness of BabyCakes NYC into your own home as well as raves and recommendations from devotees such as Natalie Portman, Jason Schwartzman, Mary-Louise Parker, Zooey Deschanel, and Pamela Anderson.
For confectionists of all kinds, delicious alternatives lie within: Red Velvet Cupcakes, Chocolate Shortbread Scones with Caramelized Bananas, Strawberry Shortcake, and BabyCakes NYCs celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erins blissful desserts are yours for the baking!
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Opiniones de clientes más útiles en Amazon.com
I am so disappointed because I really wanted to love this book. I gave it two stars because of the beautiful photography, but the two recipes that I've tried only deserve one star. I will try one more recipe, probably the cupcakes, just to give it one last shot, but I don't have high expectations at this point. Gluten isn't an issue for me, so going forward, I will probably just use a traditional recipe using regular flour, and then will swap out the non-vegan ingredients for vegan substitutes...things like Earth Balance sticks instead of butter, VeganEgg instead of eggs, etc, and I bet I'll get a much better end result!