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.
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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.
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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!!!
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BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery
0 stars -
Clarkson N Potter Publishers -
"Publishers Weekly Review"
by Publishers Weekly,
"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.)
by Zooey Deschanel,
"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!"
by Natalie Portman,
"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."
by Mary Louise Parker,
"The BabyCakes NYC banana bread is the best I've ever had and something I simply can't live without."
by Pamela Anderson,
"Thank all that is holy for BabyCakes NYC!"
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.
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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