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BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery (Hardcover)
by Erin McKenna (Author)
Book Details
* Hardcover: 144 pages
* Publisher: Clarkson Potter (May 5, 2009)
* Language: English
* ISBN-10: 0307408833
* ISBN-13: 978-0307408839
* Dimensions: 9.1 x 7.9 x 0.6 inches
* Shipping Weight: 1.4 pounds
Book Description
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 recipes–most are gluten-free, all are without refined sugar–in 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 ones–all the while guiding you safely through techniques she’s spent years perfecting.
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.
Enclosed within these pages are all the “secrets” you’ll 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 NYC’s celebrated frosting (so delicious it has fans tipping back frosting shots!), to name just a few. Finally, Erin’s blissful desserts are yours for the baking!
BabyCakes Review
This book is amazing. I myself do not eat dairy, try to avoid sugar, am wheat intolerant, and like to avoid gluten whenever possible. Therefore, this book is right up my alley. If you actually read the title of the book, it doesn’t actually claim that all recipes are gluten-free…..it sounds like people are making the assumption, and even worse, people who are reviewing the book are making it appear as though McKenna bakes completely gluten-free. I have never been to the bakery, but because I do my research before buying something, I already knew that all the recipes would not be gluten-free. Everywhere Erin goes she speaks about her allergies to *wheat* and dairy, and basically how she made these recipes so SHE could eat sweets again. She never claims to be a Celiac or to know everything there is to know about gluten-free baking. If you have Celiac’s disease, you will only enjoy half of this book. If you are like me, you MUST HAVE IT! Do your research, people!
Being recently diagnosed with food allergies and having a big sweet tooth I was miserable trying to find decent dessert recipes. I’ve tried other wheat free, sugar free, vegan recipes but I have always been disappointed with the taste. Not anymore! Finally a sweet that tastes great without that aftertaste. Last night I tried the apple-cinnamon and the pumpkin spice muffins and Wow were they incredible. My husband even gobbled them up without knowing the `real’ ingredients. There’s a reason her bakery is so famous….. Her recipes are Yummy! I can’t wait to make the rest of the recipes in this book. And as for the ingredients I was able to get what I needed at my local Publix.
Ok I was very excited for this cookbook to come out. I will say however, that I have been to the actual bakery and was not overly impressed by the product. The cupcake I tried was very dry, almost stale tasting, The crumbcake and chocolate chip cookie were both pretty good. I felt that if I purchased the cookbook and made the items at home I would have better results. I will tell you that I have not made any of the recipes yet. I know, I also hate when someone reviews a cookbook without trying the recipes first but I have reasons for hesitating…First the author claims that these are “good for you” and “healthy recipes”. Take a look at the bakery’s website, you can check out the nutritional value for each item..some have over 26g of fat!! Not really sure about this. Maybe she means that because the ingredients are all-natural, they are healthy. Also if you go to Gourmet magazines website you will find a review for the cookbook. It is mostly a positive review however the reviewer said that the frosting recipe looks and smells like cement..Come on. They are famous for cupcakes. Why publish a recipe that does not work? So what do I do? The ingredients that the author suggests are very expensive. Please post if you actually have tried the recipes and know from experience..yeah,being the authors relative does not count.
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