Review by Publisher's Weekly Review
From the authors of the excellent-and cheeky-Vegan Cupcakes Take Over the World comes this winning collection of vegan cookie recipes that should appeal to vegans and nonvegans alike (if those nonvegans are willing to seek out a few specialty ingredients-the authors helpfully provide suggestions and resources-and make the unfortunate substitution of margarine for butter). Without a hint of preachiness, and with plenty of sass, the book delivers veganized versions of traditional cookies such as New York City's black and white cookies, Pepperidge Farm Milanos (called minonos) and lemon bars, about which the authors explain, "For too long we vegans have had our faces pressed against the glass of the dessert case and longing for the sweet tartness of those shimmering lemon bars. Well, you can stop scaring the staff of that bakery." There are also sophisticated confections like toasted almond cookies with fleur de sel and macadamia lace cookies. While there are cookies that sound suspiciously healthy, such as fruity oaty bars and whole wheat chocolate chip cookies, decadent recipes like caramel pecan bars and starry fudge shortbread, filled with non-dairy chocolate ganache, show that you can be vegan and still indulge in delicious treats. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved
(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review
The authors of Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes That Rule and Veganomicon: The Ultimate Vegan Cookbook return with another sweet collection of vegan goodies. Many recipes can be made with minimal baking experience, but even the more complicated ones are simplified for the beginner. For cooks who don't live near a Whole Foods or health food store, a few ingredients-ground flax seeds, brown rice syrup, and spelt flour-may be difficult to locate. A mail-order or online resource for these items would have been helpful. Despite this, bakers will find plenty of love-Mocha Mamas (chocolate coffee cookies with white drizzled frosting) and Pumpkin Pie Brownies (chocolaty pumpkin brownies with pumpkin pie filling on top). Recommended for vegan bakers and cookie lovers. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
