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BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodlesby Erin McKenna
Synopses & Reviews
A latest collection of vegan, gluten-free and refined sugar-free recipes by the proprietor of BabyCakes NYC and BabyCakes in Los Angeles features revised versions of classic favorites, including gingerbread pancakes, honey buns and German chocolate cake.
About the Author
\Erin McKenna is the chef and owner of BabyCakes NYC, a bakery with outposts in New York City and Los Angeles. Erin and her bakery have been featured in hundreds of print and online media outlets, including the New York Times; O, The Oprah Magazine; Food & Wine; Harper’s Bazaar; Elle; Lucky; and InStyle. She has also been a featured guest on Today, Good Morning America, Cooking Channel, Food Network, and Martha Stewart Television.
Table of Contents
Introduction — Guidelines, ingredients, tools: let's review — This book is 100 percent gluten-free, here's why — I'm new/I'm a pro: how do I know where to start? — You have some questions, we have some answers — The rule of substitutions — Breakfast stuffs — Cookies: a master class — From the snack bar — From the old country — The cakes we eat now — Donuts! Donuts! Donuts!.
What Our Readers Are Saying
Cooking and Food » Baking » General