Rating: 
Summary: Mmmm...(cheese)cake
Review: The "cheese"cakes in this book are incredible. They are on-par with what you would order from a bakery. I looking forward to trying out the doughnut recipies.A nice feature: there are flags on some of the recipies for non-wheat desserts, for anyone who has wheat sensitivity. I would condsider this a must-have for any sweet-toothed vegan.
Rating:
Summary: Mmmm...(cheese)cake
Review: The "cheese"cakes in this book are incredible. They are on-par with what you would order from a bakery. I looking forward to trying out the doughnut recipies. A nice feature: there are flags on some of the recipies for non-wheat desserts, for anyone who has wheat sensitivity. I would condsider this a must-have for any sweet-toothed vegan.
Rating:
Summary: Great book!
Review: The desert on the cover caught my attention, I've not figured out which one it is in the book....yet. I've made the lemon pound cake twice, once with and once without poppy seeds and my non-vegan husband and 13 year old son raved about them (quite a compliment from those two). The book has many many recipes I look forward to trying, especially with the holidays coming, I am looking forward to wowing my non-vegan family.
Rating: 
Summary: At last: Sweets for All!
Review: This cookbook will bring back all of the desserts that you have missed, plus it will help you impress even the most skeptical of omnivores.
By giving up my coffee habit I realized having that wired up feeling all day clouded my concentration. Did you know one cup of joe raises your blood pressure by 14%! Fortunately for me I was able to find a wonderful tasting replacement made from soyabeans. You brew like coffee and it even helps lower my cholesterol. I found it online at www.S o y c o f f e e.c o m. Gaining this understanding will effect every move you make from this point on and will bring with it the necessity to share it.
Why deny yourself? Anyone who cannot eat dairy, egg, or wheat products will love this book. Another way to think of this book is 'deliciously dairy (egg, wheat)-free.'
Rating:
Summary: Finally!
Review: This is a book that many of us have been waiting for. Food that satisfies the needs of our vegan friends and relatives, but also can be loved by the non-vegans among us. The desserts I've had a chance to try from this book are as good as advertised, and just as sinful.
Rating:
Summary: Mmmm...(cheese)cake
Review: To begin: I love this book. Love, love, love. I do have one complaint, though. With 140 recipes, it's going to take me forever to try them all! Especially since I just want to keep making my favorites over and over again.
Anyway, I could gush for hours about how great the recipes themselves are. [The Richer Than Fort Knox Cake was a huge hit at my husband's workplace. Everyone was shocked that 1) it wasn't from a bakery, and 2) it was 100% vegan. And I always love showing people that you don't deprive yourself of good things by making vegan choices.] But before I get carried away, I'd like to point how how much I love the organization of the book. Each recipe is divided into simple steps, and recipes are subdivided into sections--like the cake, the frosting, the garnish, etc. Also, Ms. Dieterly includes serving info, prep and baking time, and nutritional information, and also notes whether the recipe freezes well. And for those with wheat allergies, all of the wheat-free recipes are specifically marked as such.
She has recipes for the following dessert categories: cookies and brownies; cakes and quick breads; Boston cream pies; pies and tarts; cheesecakes; puddings; donuts and candy; beverages and smoothies; and frostings, toppings, and crusts. Sadly, there are no vegan ice cream recipes. But I'll be so busy eating brownies and cheesecakes and donuts, I won't have time for ice cream anyway!
The ingredients she uses should be familiar to most vegan cooks, and I don't have any trouble finding them. However, if you're new to vegan baking or live in an area where it's difficult to find, for example, silken tofu, then the author provides an introduction to the vegan ingredients you'll need, as well as a list of mail-order companies from which you can purchase the necessary ingredients. And if you're still searching, a quick Google search can reveal numerous places on-line to purchase vegan foodstuffs.
Finally, I'd just like to comment on the writing style. I really enjoy reading the author's recipe descriptions and other comments. She's clear and informative, but also sounds like a friend who's hanging out in your kitchen while you're baking.
All in all, this is a great cookbook. Buy it and amaze your friends with your delicious--and compassionate--desserts.
Rating:
Summary: Call me a sinner, but I can't stop eating these desserts.
Review: To begin: I love this book. Love, love, love. I do have one complaint, though. With 140 recipes, it's going to take me forever to try them all! Especially since I just want to keep making my favorits over and over again. Anyway, I could gush for hours about how great the recipes themselves are. [The Richer Than Fort Knox Cake was a huge hit at my husband's workplace. Everyone was shocked that 1) it wasn't from a bakery, and 2) it was 100% vegan. And I always love showing people that you don't deprive yourself of good things by making vegan choices.] But before I get carried away, I'd like to point how how much I love the organization of the book. Each recipe is divided into simple steps, and recipes are subdivided into sections--like the cake, the frosting, the garnish, etc. Also, Ms. Dieterly includes serving info, prep and baking time, and nutritional information, and also notes whether the recipe freezes well. And for those with wheat allergies, all of the wheat-free recipes are specifically marked as such. She has recipes for the following dessert categories: cookies and brownies; cakes and quick breads; Boston cream pies; pies and tarts; cheesecakes; puddings; donuts and candy; beverages and smoothies; and frostings, toppings, and crusts. Sadly, there are no vegan ice cream recipes. But I'll be so busy eating brownies and cheesecakes and donuts, I won't have time for ice cream anyway! The ingredients she uses should be familiar to most vegan cooks, and I don't have any trouble finding them. However, if you're new to vegan baking or live in an area where it's difficult to find, for example, silken tofu, then the author provides an introduction to the vegan ingredients you'll need, as well as a list of mail-order companies from which you can purchase the necessary ingredients. And if you're still searching, a quick Google search can reveal numerous places on-line to purchase vegan foodstuffs. Finally, I'd just like to comment on the writing style. I really enjoy reading the author's recipe descriptions and other comments. She's clear and informative, but also sounds like a friend who's hanging out in your kitchen while you're baking. All in all, this is a great cookbook. Buy it and amaze your friends with your delicious--and compassionate--desserts.
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