BABYCAKES COVERS THE CLASSICS

Gluten-Free Vegan Recipes from from donuts to snickerdoodles

by ERIN McKENNA

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New hardcover book with dustjacket, delicious colour photos throughout. Published 2011, 144 pages, measures 20 x 24 cm.

This latest collection of vegan, gluten-free and refined sugar-free recipes features revised versions of classic favorites, including gingerbread pancakes, honey buns and German chocolate cake. 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.

Chapters include:

• Comprehensive Introduction including tools, ingredients, tips, ingredient substitutions, measurements and questions & answers
• Breakfast stuffs
• Cookies: a master class
• From the snack bar
• From the old country
• The cakes we eat now
• Donuts! Donuts! Donuts!

Babycakes Covers the Classics is a US publication. Measurements are in imperial, although most are cup and spoon measurements, very few ingredients are actually weighed.

About the author

Erin McKenna is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and West Hollywood. She received the prestigious Best Cupcake award in 2006 from New York magazine. Erin has been a guest on Martha Stewart Television and Food Network and has been featured in the New York Times, Food & Wine, Modern Bride, VegNews, Harper’s Bazaar, In Style, and O, the Oprah Magazine.

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Babycakes Covers the Classics: Gluten-Free Vegan Recipes from donuts to snickerdoodles - Erin McKenna