- Hardcover: 144 pages
- Publisher: Clarkson Potter (May 5 2009)
- Language: English
- ISBN-10: 0307408833
- ISBN-13: 978-0307408839
- Product Dimensions: 19.8 x 1.7 x 23.8 cm
- Shipping Weight: 621 g
- Average Customer Review: 23 customer reviews
- Amazon Bestsellers Rank: #75,995 in Books (See Top 100 in Books)
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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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.
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.
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.
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!
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