Julia Child's The Joy Of Vegan Baking

If Julia Child was a vegan chef, this is the cookbook she would have written. The Joy of Vegan Baking is a full-fat, full-sugar cookbook that will leave you wondering if those cookies were really vegan. Nothing in this book is sacrificed for the sake of flavor. This is a part of the reason it was awarded the "Cookbook of the Year" by VegNews magazine. For those that are watching their calorie intakes and waistlines, baking frequently from this book is probably not for you. The idea that vegan baking can be as flavorful as "traditional" baking is the main premise in "The Joy of Vegan Baking." Like many non-vegan recipes, most of the cookies call for an entire stick of butter and more than a cup of sugar. There are many "traditional" recipes inside the book that should
If you care at all about the amount of calories you eat, this book won't be in frequent rotation. Go ahead though, you're vegan and you deserve it!
Baking at elevations of 3500 feet or more is considered high elevation baking. Since the air is thinner the higher your elevation is, of course this causes a dilemma for bakers. This article will address some of these issues and provide the high altitude baker with tips and tricks to help you in the kitchen. No longer do you have to deal with tough sponge like muffins or fallen cakes. Baking does not have to become a science experiment when you live in the mountains. Breads Depending on how much humidity you have at any given point will affect your bread flour. Flour can be more dry at higher altitudes. In which case flour in bread recipes can be reduced just a bit to yield better results. There is no tried and true way to determine the reduction though as humidity will vary according to where you live. The higher the altitude the faster yeast breads will rise. This is actually a plus in my book! Though if you leave your bread rising for too long you chance over rising. This is no big deal if you have to knead but for already to bake breads this