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Whole Grain Vegan Baking (Englisch) Taschenbuch – 1. April 2013

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“Expand your pantry and palate at the same time with truly inspired whole grain creations. Be it sweet or savory, Celine and Tami have a satisfying answer to your every craving. This book will delight eaters and bakers for years to come.” —Hannah Kaminsky, author of My Sweet Vegan, Vegan Desserts, and Vegan à la Mode
“This book proves that healthy and delicious are not mutually exclusive terms. Tami and Celine’s welcoming tone makes you feel like they’re right there with you in your kitchen, shouting words of whole-grain encouragement! With lips-smackers like Mini Lime Bundt Cakes, Spicy Cranberry Cornbread, and Kicked-Up Chocolate Cookies, they make ditching the white flour easy and scrumptious.” —Dynise Balcavage, author of The Urban Vegan, Celebrate Vegan, and Pies and Tarts with Heart
“Whole Grain Vegan Baking transcends basic whole wheat flour and makes wholesome treats that shine by introducing a variety of grains and flours in a collection of unique and inspired recipes. Complete with captivating photographs, Tami and Celine’s creations present irresistible solutions to healthful baked goods and desserts, each one splendidly imaginative.” —Kelly Peloza, author of The Vegan Cookie Connoisseurand Cheers to Vegan Sweets!
“Celine and Tamasin have your back with creative and satisfying recipes that utilize the best grains for the job, so you can feel good about whipping up a batch of Peanut Butter Surprise Cookies regularly.” —Kris Holechek Peters, author of The 100 Best Vegan Baking Recipes, Have Your Cake and Vegan Too, and The I Love Trader Joe’s Vegetarian Cookbook

"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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Format: Taschenbuch Verifizierter Kauf
Inzwischen besitze ich einige Vegan-Koch- und Backbücher, dieses ist das beste Backbuch: Perfekte Verbindung von vollwertiger und veganer Ernährung - ganz im Sinne von "Whole" von Colin Campbell, Koautor der "China-Study". Jedes der bisher probierten gut ein Dutzend sah exakt so aus wie auf dem Foto (ca. jedes 3 Rezept mit Bild) und wirklich sehr lecker ... auch von Nicht-Veganer und Nicht-Vollkorn-Fans bestätigt.
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Ich backe sehr sehr viel und auch meistens mit Vollkorn. Dieses Backbuch liest sich sehr gut, probiert man die Rezepte dann aber aus, merkt man leider, dass viele etwas "unausgereift" sind. Nicht so schlecht, dass sie nicht funktionieren, aber einfach nicht optimal. Ich hatte es mit diesem Rezept schon, dass das Backgut beißend nach Backpulver geschmeckt hat. Scones hatten die völlig falsche Konsistenz. Ein Rezept verlangt, dass Hefe in (light) Kokosnussmilch gelöst wird - absolut unmöglich, Hefe löst sich nicht in einer fettigen Flüssigkeit. Das Laugengebäck wird mit normalem Haushaltsnatron zubereitet und nicht mit NAOH, somit ist es schlichtweg kein richtiges Laugengebäck, sieht nicht so aus und schmeckt auch nicht so. Zu kurze Knetzeiten bei Hefeteigen, nach der angegebenen Zeit war der Teig nicht annähernd geschmeidig.
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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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x944a97f8) von 5 Sternen 52 Rezensionen
73 von 74 Kunden fanden die folgende Rezension hilfreich
HASH(0x96d07090) von 5 Sternen Whole Grains at their best 12. März 2013
Von Moucky - Veröffentlicht auf Amazon.com
Format: Taschenbuch
We all know by now that whole grain flours are recommended over refined ones, though I was worried that switching to whole grain would make it impossible to get the kind of visually pleasing little baked goods and desserts I love to see in my favorite bakeries. But this book makes it possible, and that makes it indispensable.
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.
50 von 50 Kunden fanden die folgende Rezension hilfreich
HASH(0x94218b94) von 5 Sternen This book should be called "How I Feel in Love with Whole Grain Baking" 29. März 2013
Von K. Cavalier - Veröffentlicht auf Amazon.com
Format: Taschenbuch
I have had my fair share of whole grain baked goods that didn't stack up, enough that I would have said it was impossible to achieve a soft tender crumb and use whole grain flours but this book convinced me otherwise. Everything I have tried (and it's alot since I was a tester for this book) was better than the last and my family kept saying "I can't believe this is whole grain!". There is a great variety of recipes, sweet and savoury, quick and more labour intensive but all are amazing. My favourites are the Lemon Tartlettes that are pictured on the front and all the variations of curd fillings. The crust is tender and tasty like shortbread and the filling is so tasty I could just eat it with a spoon. The Whole and Oats Cookies are now a family favourite, you can even change up the nut butter or add ins to match what you love most and they always come out amazing. The Whole Wheat Luau Loaf was a big hit with my kid, it's filled with tropical flavours and makes a great snack or even breakfast. Speaking of breakfast, the Banana Berry Breakfast Bake and Bircher Muesli have been made in my house about a hundred times and everytime we all look forward to them. They have become staples around here. The English Muffin Bread was another hit with the whole family. It has all the nooks and crannies you are looking for in an english muffin but it's a sliceable loaf that you can make sandwiches on. The best! The Mango Blackberry Crumble has the best crumble topping and you can make it with fresh or frozen fruit which makes it a handy recipe to have all year round. The Braided Almond Bread has never lasted longer than an afternoon in this house, everyone loves it so much we eat it right away! After making the tortillas from this book, I really wondered why I had been buying them at the store. They are so easy to make and the ingredients are all things you have in your house not like the store bought ones (just check out that label next time). Lastly I will say I am partial to one recipe especially...Kelly's Oatmeal Spelt Cookies. They are breakfast on the go in our house that will fill you up and keep you going with oats, pecans and dried apples. Sooo good! As always, I love the photographs in this book, Celine is incredibly talented and puts so much of her heart into her work that it is impossible not to love them. Every one shows what you are going to create in such a way that you just HAVE to make them right now. I know you won't be disappointed if you pick this book up. Both Celine and Tamasin are so creative and ingenious; they have combined different flours to achieve the perfect textures and tastes. It is worth a small investment in these whole grain flours (check your local health food store or supermarket in bulk to try a few) for both your health and your tastebuds. I promise these are not the whole grain baked goods you've tried before!
25 von 26 Kunden fanden die folgende Rezension hilfreich
HASH(0x9452e540) von 5 Sternen I just can't bake enough! 8. Juli 2013
Von Patricia Tolbert - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
In an effort to quit a serious sugar/white flour addiction, I purchased the book Whole Grain Vegan Baking. OMG! Did I ever choose the perfect cookbook! I, myself, am not a vegan, but have been eating a vegetarian diet for over 36 years. The recipes in this book are fantastic. I am so impressed with the results of every recipe I have tried. Being a professionally trained pastry chef, I do know a thing or two about traditional baking, but am not very knowledgeable about whole grain flours and natural sweeteners. I am so grateful to Celine and Tami for creating these amazing recipes.

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.
12 von 12 Kunden fanden die folgende Rezension hilfreich
HASH(0x94279a08) von 5 Sternen Well-written, realistically illustrated: recipes that really work 31. August 2013
Von Mark Sealey - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
This kind of book can be a bit of a gamble. Not this one. Its recipes really work: they're tasty, not reliant on huge amounts of fat and sugars, and - if followed as the two thoughtful authors describe - produce appetising and enjoyable results, from which (of course) exploitation of animals is entirely absent.

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.
14 von 14 Kunden fanden die folgende Rezension hilfreich
HASH(0x94279abc) von 5 Sternen A Whole Grain Feast for the Eyes & your Belly! 13. Mai 2013
Von SD - Veröffentlicht auf Amazon.com
Format: Taschenbuch
Do your baking passions feel frustrated by the lack-luster results of using whole meal flours? Would you like to try your hand at baking your own muffins, cakes, breads and biscuits but fear due to lack of experience or know-how? Are you interested in baking sans animal products for environmental, health and ethical reasons but are turned off by the hockey puck textured "healthy" versions you've made in the past? Lastly, do you devour recipe books as you would a fine work of prize-winning literature, pausing to catch your breath when dazzled by delightful images?

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.
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