- Taschenbuch: 176 Seiten
- Verlag: Fair Winds Press (1. April 2013)
- Sprache: Englisch
- ISBN-10: 1592335454
- ISBN-13: 978-1592335459
- Größe und/oder Gewicht: 19 x 1,3 x 23,5 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 215.250 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Whole Grain Vegan Baking (Englisch) Taschenbuch – 1. April 2013
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"Looking for a way to eat more baked goods without the guilt? Steen and Noyes’s (Vegan Sandwiches Save the Day!) latest title featuring whole grain flours, less-refined sugars (agave, Sucanat), and minimally processed fats like coconut and olive oils may be the answer. This may sound like a recipe for slightly sweetened cardboard, but the tempting photos for recipes such as sweet potato waffles, braided almond oat bread, Kicked-Up Chocolate Cookies, and caramel nut barley squares tell a different story. Savory items such as breads, bagels, and crackers complement the sweet. Most recipes use a mix of flours, and a guide to flours and other ingredients is included. VERDICT Vegans who were drawn to Kim Boyce’s Good to the Grain but didn’t feel up to adapting her whole-grain baking recipes will be pleased with this title. This standout work should also appeal to bakers looking for healthier recipes than those found in popular vegan baking books by authors such as Isa Chandra Moskowitz, Terry Hope Romero, Doron Petersan, and Erin McKenna." — Library Journal
Über den Autor und weitere Mitwirkende
Celine Steen is the co-author of Vegan Sandwiches Save the Day!, 500 Vegan Recipes, The Complete Guide to Vegan Food Substitutions, and Hearty Vegan Meals. She is the founder of the award-winning blog Have Cake, Will Travel (http://www.havecakewilltravel.com). She lives in Bakersfield, CA.
Tamasin Noyes is the co-author of Vegan Sandwiches Save the Day! and author of American Vegan Kitchen and Grills Gone Vegan. She is the founder of the blog Vegan Appetite (http://www.veganappetite.com). She lives in Ashtabula, OH.
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In diesem Buch(Mehr dazu)
Was man bedenken sollte ist, dass man sehr viele verschiedene Mehle benötig, Weizen, Mais, Reis, Dinkel, Gerste, Hafer und Roggen kommen in sehr vielen Rezepten vor und sind somit für dieses Backbuch quasi das Minimum, es werden aber auch noch exotischere Mehle verarbeitet.
Sehr schön ist hingegen, dass die Zutaten im Gegensatz zu anderen Backbüchern aus den USA gewogen werden, es gibt auch Celsius Angaben für die Temperatur und die Rezepte sind durch die Reihe abwechslungsreich und kreativ. Ca 1:1 herzhafte und süße Rezepte. Es gibt alles, Brot, Tortillas, Naan, Pita, Scones, Waffeln, Crêpes, Kuchen, Cupcakes, Tarts....
Ich würde das Backbuch nur empfehlen, wenn genug Erfahrung vorhanden ist um die Rezepte so anzupassen, dass sie besser funktionieren. Wegen der unendlichen Vielfalt der Rezepte weiß ich dieses Backbuch dennoch sehr zu schätzen, es ist aber im Gegensatz zu anderen Büchern in meiner Sammlung nicht dazu geeignet, mal eben etwas erstmals zu backen, das man dann auch Gästen so servieren kann.
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I love the pictures that show what the final product should look like. The authors made me rediscover flours I wasn't using as much as I should: whole wheat, spelt, oat, buckwheat, barley, millet, and even made me discover a few I had never heard of, like teff.
I have already tried and loved the baked speculoos donuts, the sweet potato waffles, the buckwheat crepes, the onion caraway whole wheat loaf, and the hearty barley fruit bread. The pita breads, pretzels, and bagels were even tastier than those with refined flours I made in the past.
I'm also struck by how refined the desserts can look and taste when using whole grain flours: the chocolate raspberry tart and lemon tartlets really convinced me that there's nothing to fear about whole grain baking. I'm looking forward to trying many more recipes from this book.
I've only had the book for a week and a few days. So far I've made Toasted Garlic and Herb Bread, Coconut Spice Granola, Whole Wheat Peanut Blondies, Spelt and Barley Lemon Cookie Bites and Better with Beans Brownies. Let me tell you, those brownies really are better with beans! Normally, in an effort to get rid of the sweet treats I made in the past, I would bake on the weekend and bring the left overs to work for my co-workers. I'll be honest, I couldn't part with the brownies today. I kept them home for my partner and I to enjoy. With no guilt because these are actually good for us!!!!
So, if you are considering ordering this book, DO IT!!! I promise you will love it.
If you answered yes to any or all of the above questions than "Whole Grain Vegan Baking" is definitely for you!
This all-inclusive baking book is a must for any hip culinary collection, whether you're a novice or a cordon bleu. Thanks to Steen's artfully delectable photographs and the clear, concise recipes, you'll be wowing your friends (omni and vegan alike!) with mouth-watering treats both savory and sweet.
Even if you've only wandered slightly into the world of whole grain flours or dare not to err past the quick bread or muffin, "Whole Grain Vegan Baking" will lead you though the path of fearless baking with healthful flair and panache.
Some of our personal favourites are the Braided Almond Oat Bread (looks so sophisticated you'll even win your mother-in-law over!), Breakfast Pie Pastries (the grown-up and scary-ingredient-free response to poptarts), Strawberry Sweet Biscuits (it isn't strawberry season without them), Lemon Tartlets (as seen on the front cover of the book) and English Muffin Bread (nooks and crannies, folks) and the Pesto Knots (seen on the back cover). Those are just a few, but there are so many others that have become "stand-bys" around our home.
In the interest of full-disclosure I was one of the lucky recipe testers for this book. There was not one recipe that I tested and didn't like, or make again (and again) not to test it's viability for publication, but for my family's delight. I've since made nearly all the recipes in "Whole Grain Vegan Baking" and have not yet been disappointed.
This book would also make a fantastic house-warming or coffee table book. Visually stunning and "tasteful" it will please anyone who loves to eat scrumptious and healthy foods.
There is variety too: baking for many different circumstances and palates. This must be due - in part - to the interesting range of ingredients used; these are nevertheless not difficult to obtain. Good background and pointers on usage of these ingredients are given by the authors towards the beginning of the book.
The illustrations - while striking - are honest and show what you can actually expect from each recipe. At the same time, the instructions (most follow the usual one-to-a-one-or-two-pages formula) are clear and unambiguous.
Perhaps surprisingly, there aren't many books eschewing dairy which cover baking... breads, snacks, cookies, small cakes and the like - yet emphasise wholesome ingredients.
This one does; and does it very well indeed. The results are uniformly appealing - surely this is because the authors have refined and revised their recipes until every one is a winner.