BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Hardcover – May 5 2009
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"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)
"At BabyCakes NYC I can eat what I crave without harming my lovely animal friends–or myself. Every since that first fateful day, I’ve been waiting for this cookbook."
"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!"
"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…"
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.See all Product Description
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Top Customer Reviews
We do a lot of vegan and gluten-free baking and this is the only book that consistently disappoints. The ingredients are impossible to track down in one location (and we're in Vancouver), and after enduring the expensive grocery safari that precedes each recipe the least we could hope for is something edible!
After the first couple of disappointments, we really followed the next recipe to the letter to try and narrow down where we were going wrong. You can't substitute *anything*, but that's not too surprising. Even when we were scientifically calibrating each ingredient with a painful amount of attention to detail, the results were terrible. I have tried a lot of cookbooks and this is the only one that yields such consistently abysmal food.
The frosting was unusable. Gloppy, too liquid and lumpy despite an incredible amount of mixing and precise measuring. There was no way I was going to use it and it got dumped in the compost.
I tried to have more faith in the cupcakes (since I had spent over $60 on the ingredients to make 24 cupcakes, stupid me). Again, although I used the precise measurements these turned out dry, mealy and simply not yummy. They tasted like - well, what you would eat if you were allergic to very delicious things.
I believe there are better recipe books out there for vegan/gluten-free baking. I will not be using any of the Babycakes recipes again.
To those who are expecting these deserts to taste as good a day or two later, you are expecting too much...this isn't wheat you are baking with!!! Although the brownies are still excellent, now 3 days later, it is all I can do to not eat them all at once, thank goodness I only made half the batch to test them! Happy baking.
I'm passionate about serving delicious food that is also health-conscious and this book helps me indulge in this passion!
For those who are sensitive to gluten, the biscuit section uses spelt flour, which does contain gluten.
A fantastic book. Well worth it!
Most recent customer reviews
Bought this for a birthday and the recipient was very excited. However, had some trouble with the recipes as they didn't turn out as expected.Published 2 months ago by Amazon Customer
good selection of reciepes ingredients easy to find. Not all recipes have pictures, I like to see what final product looks like. Read morePublished on May 27 2013 by Cindy Herrick
I went out and bought all the speciality ingredients required for the recipes in this book. Even though I'm notorious for substituting and putting my own twist on dishes, I... Read morePublished on Feb. 20 2013 by Jessica Marie
I've made the spelt biscuits, brownies and raspberry scones so far and all came out beautifully. I even modified the scones recipe and added dark chocolate chips instead of... Read morePublished on Jan. 1 2013 by Love this book!
The book arrived in perfect condition and in good time for Christmas giving. I can't wait to see the expression on my daughter's face as she was really wanting this book and we... Read morePublished on Dec 24 2011 by Judith I. Gibbs
So many recipies!!! How will I ever get to them all!!! So fun to have the joy of baking back after going GF!!! Many to choose from. Well written, easy to follow recipies. Enjoy!Published on Nov. 5 2011 by PasmanCroatia
The cookbook is not worth it. If you are really trying to bake something gluten-free, look somewhere else. When you read the recipes, you crave them without a doubt... Read morePublished on May 5 2011 by Connie
This cookbook delivered everything I expected! FANTAN dessert recipes, vegan, gluten free, amazing that taste and look delicious. Buy this book!Published on March 26 2011 by T. Johnson
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