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Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
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BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery

by

BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Cover

ISBN13: 9780307408839
ISBN10: 0307408833
Condition: Standard
Dustjacket: Standard
All Product Details

 

Synopses & Reviews

Publisher Comments:

Forget everything you've heard about health-conscious baking.

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.

"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)

Review:

"Diagnosed with wheat and dairy allergies in 2004, McKenna faced a life free of cupcakes, pies and brownies. Refusing to accept such a bleak future, McKenna did her research and opened BabyCakes, a vegan, gluten-free bakery that has since been warmly embraced by cupcake-crazy Manhattanites. Here she shows readers how to create vegan and gluten-free versions of favorites like apple pie, chocolate chip cookies, gingerbread and Babycakes's infamous cupcakes (named best in the city by New York magazine in 2006). Her like-for-like recipes (including Healthy Hostess cupcakes and ingenious methods for dying frostings without artificial food coloring) are sure to satisfy discerning palates, and her emphasis on the traditional (blondies, biscuits, red velvet cupcakes, etc.) make her recipes easy to incorporate into the regular rotation. A number of specialty ingredients are required (agave nectar, xanthan gum, coconut oil, etc.), which can be pricey but are fairly easy to source (online vendors are listed). Happily, however, McKenna keeps the ingredient list to a minimum. Those new to gluten- and sugar-free baking may be intimidated, but McKenna is friendly, patient, enthusiastic and encouraging. Those with dietary restrictions, and their families, will find this cookbook a sweet revelation." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)

Review:

"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 ever again. I was so excited to discover BabyCakes NYC, because not only can I eat everything they bake, it's all delicious!"Zooey Deschanel

Review:

"At BabyCakes NYC, I can eat what I crave without harming my lovely animal friends — or myself. Ever since that first fateful day, I've been waiting for this cookbook."Natalie Portman

Review:

"The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without."Mary Louise Parker

Review:

"Thank all that is holy for BabyCakes NYC!"Pamela Anderson

Synopsis:

McKenna reveals the secrets of her groundbreaking recipes for cupcakes, cookies, biscuits, and brownies — all whipped together without the use of ingredients that have caused millions to swear off baked goods, like eggs, dairy, and gluten. Fifty full-color photos.

Synopsis:

Diagnosed with sensitivities to dairy and wheat products, avowed snacker McKenna whisked off to work on allergy-friendly recipes made with intelligent ingredient substitutions. Her delicious, innovative recipes are a godsend for anyone looking for alternatives to traditional baking.

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, Harpers Bazaar, In Style, and O, the Oprah Magazine.

What Our Readers Are Saying

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Average customer rating based on 3 comments:

V N, March 2, 2010 (view all comments by V N)
My enthusiasm for nutritious desserts and "anytime indulgences" dropped from its joyful height upon finding coconut products as a regular substitute for other, healthier ingredients like canola oil, plus some 'properly produced' olive oils.
Seemingly a book that will please many seekers, I must say "Not for us...":The wisest way to create a very special collection of anything one prefers would be to collect from sources already experienced so that what is collected is a
known, can be reproduced, and is exactly what is wanted. Especially so with foods so specially enjoyed and treasured!
However, I'm sure the many individuals looking for a book focussed as this one is will find some recipes they will appreciate.
Was this comment helpful? | Yes | No
(0 of 3 readers found this comment helpful)
i8pixistix, May 11, 2009 (view all comments by i8pixistix)
I received this book as a birthday gift (after lots of hint dropping) and couldn't WAIT to get my hands on it.
I read it cover to cover the first chance I got and, like other reviewers on the babycakes website, was incredibly disappointed to see I couldn't make a good number of the recipes, particularly the biscuits and scones and NO RED VELVET CUPCAKES!! How sad! Also the celebrity reviews make it seem like the book is trying way too hard.
Overall the book is nice and the photographs are lovely, but now knowing that a third of the recipes aren't gluten-free I'm not sure I would have had my friends spend the money.
I think I'll be using this as a guide.
Was this comment helpful? | Yes | No
(10 of 12 readers found this comment helpful)
i8pixistix, December 8, 2008 (view all comments by i8pixistix)
I'm sure this is going to be an amazing book. I've eaten the cupcakes and they're INCREDIBLE!! I can't wait to see the recipes (and photos) so I can replicate all those allergen-free bits of goodness!!!
Was this comment helpful? | Yes | No
(4 of 12 readers found this comment helpful)
View all 3 comments

Product Details

ISBN:
9780307408839
Author:
McKenna, Erin
Publisher:
Clarkson Potter Publishers
With:
Cechin, Chris
Photographer:
Donne, Tara
Author:
Bullock-Prado, Gesine
Author:
Knox, Knoxy
Author:
Morgan, Karen
Author:
Tina Rupp Photos, Inc
Subject:
Diet Therapy
Subject:
Food allergy
Subject:
Health & Healing - Low Fat
Subject:
Methods - Baking
Subject:
Courses & Dishes - Desserts
Subject:
Health & Healing - Allergy
Subject:
Vegetarian - Vegan
Subject:
Food allergy -- Diet therapy.
Subject:
Gluten-free diet
Subject:
Baking
Subject:
Cooking and Food-Desserts
Edition Description:
Cloth
Publication Date:
20090531
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
60 4-color illustrations
Pages:
224
Dimensions:
9 x 9 in

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Related Subjects

Cooking and Food » Baking » General
Cooking and Food » Desserts and Candy » General
Cooking and Food » Diet and Nutrition » Special Diets » Gluten Free
Cooking and Food » General
Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural

BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery Used Hardcover
0 stars - 0 reviews
$16.50 In Stock
Product details 224 pages Clarkson N Potter Publishers - English 9780307408839 Reviews:
"Publishers Weekly Review" by , "Diagnosed with wheat and dairy allergies in 2004, McKenna faced a life free of cupcakes, pies and brownies. Refusing to accept such a bleak future, McKenna did her research and opened BabyCakes, a vegan, gluten-free bakery that has since been warmly embraced by cupcake-crazy Manhattanites. Here she shows readers how to create vegan and gluten-free versions of favorites like apple pie, chocolate chip cookies, gingerbread and Babycakes's infamous cupcakes (named best in the city by New York magazine in 2006). Her like-for-like recipes (including Healthy Hostess cupcakes and ingenious methods for dying frostings without artificial food coloring) are sure to satisfy discerning palates, and her emphasis on the traditional (blondies, biscuits, red velvet cupcakes, etc.) make her recipes easy to incorporate into the regular rotation. A number of specialty ingredients are required (agave nectar, xanthan gum, coconut oil, etc.), which can be pricey but are fairly easy to source (online vendors are listed). Happily, however, McKenna keeps the ingredient list to a minimum. Those new to gluten- and sugar-free baking may be intimidated, but McKenna is friendly, patient, enthusiastic and encouraging. Those with dietary restrictions, and their families, will find this cookbook a sweet revelation." Publishers Weekly (Starred Review) (Copyright Reed Business Information, Inc.)
"Review" by , "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 ever again. I was so excited to discover BabyCakes NYC, because not only can I eat everything they bake, it's all delicious!"
"Review" by , "At BabyCakes NYC, I can eat what I crave without harming my lovely animal friends — or myself. Ever since that first fateful day, I've been waiting for this cookbook."
"Review" by , "The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without."
"Review" by , "Thank all that is holy for BabyCakes NYC!"
"Synopsis" by , McKenna reveals the secrets of her groundbreaking recipes for cupcakes, cookies, biscuits, and brownies — all whipped together without the use of ingredients that have caused millions to swear off baked goods, like eggs, dairy, and gluten. Fifty full-color photos.
"Synopsis" by , Diagnosed with sensitivities to dairy and wheat products, avowed snacker McKenna whisked off to work on allergy-friendly recipes made with intelligent ingredient substitutions. Her delicious, innovative recipes are a godsend for anyone looking for alternatives to traditional baking.
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