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Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts (Anglais) Relié – 10 octobre 2013


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It can be difficult to find truly indulgent vegan desserts--especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she's recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it's like a personal baking class, right in your kitchen. The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.



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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 75 commentaires
27 internautes sur 27 ont trouvé ce commentaire utile 
Wow! What a book! Gorgeous and all the recipes are so tasty! 28 octobre 2013
Par K. Cavalier - Publié sur Amazon.com
Format: Relié
I will say that I was a tester for this book so I have tried a fair amount of these recipes and had the pleasure of making them with the guidance of Fran. She has made this book such an incredible masterpiece. I knew it would be great but it far exceeded my expectations. Fran has such a vast amount of experience and knowledge with all things pastry and a love for chocolate and it shows. The book is brimming with information to help you succeed and each recipe is clearly written and explained so you will have no problems. The ingredients are easy to find and there are lots of ideas for substitutions whether they be for allergies or lifestyle (oil free) or just taste preference. Fran has used wholesome ingredients and yet the desserts always taste rich and indulgent. The book itself is beautiful, I feel bad putting it on the bookshelf. There are lots of full color photographs to show you what you aiming for and just to make you drool!

Some of my favorites are the legendary Chocolate Cake to Live For, Chocolate and Olive Oil cake (my mother requested it for her birthday!), Blondies, Magic Cookie Bars, Low fat and Luscious Hot Cocoa as well as the Quick and Easy Homemade Hot Cocoa, Chocolate Chunk Banana Bread Pudding, Brooklyn Blackout Cake (my husband's favourite), Chocolate Pecan Cranberry Coffee Cake (decadent spin on a classic), Creme Fraiche Truffles (I couldn't stop eating them!), Mocha Creme Brûlée (so rich and creamy), Chocolate Almost Instant Pudding and the Raspberry Chocolate Silk Tart.

I have to point out our two very favourite recipes. The Buche de Noel is a standout! It is incredibly tasty and while it seems intimidating to make, Fran has broken it down into manageable steps in order so you have a plan of attack. It has a much simpler method for creating the log structure that is no fail and the fillings and frosting are so flavorful! It will be a shows topper on your holiday table.

The other one that I have to mention is the Chocolate Cherry Miroir. I can't even begin to explain how amazing this dessert is! I dream about it. It is rich and creamy, full of chocolate and absolutely scrumptious! Again it may seem a bit difficult but I promise it isn't and the way the recipe is written you are headed for the best results. Think of this one as grown up (and much better) Black Forest Cake.

I think this book is a must for any chocolate lover out there!
22 internautes sur 22 ont trouvé ce commentaire utile 
Vegan Chocolate 9 octobre 2013
Par Kimberly A. Marcus - Publié sur Amazon.com
Format: Relié
Just received my copy last night and all I can say is "WOW" I took Fran's Bootcamp Vegan Baking course at the Natural Gourmet Institute in New York, and Fran goes above and beyond to make sure all her recipes are just over the top delicious, eye appealing and wanting you asking for more. I dove right in this morning and made the low fat hot chocolate..so decadent and delicious..noone would every guess it's low fat. I plan on spending a few hours with a cup of tea and getting lost in the world of vegan chocolate. The recipes and pictures will have you spending many hours turning your kitchen into a chocolate shop. Nothing wrong with a little chocolate now and again, and with this book in hand you will become a master.
18 internautes sur 18 ont trouvé ce commentaire utile 
You could remove the word 'vegan' from the title and no one would know the difference! 9 mars 2014
Par Neil R. Andrews - Publié sur Amazon.com
Format: Relié Achat vérifié
The fact that I find myself writing a review of a cookbook is pretty humorous. I've been a musician all of my life and am quite comfortable writing reviews of music and arts-related projects that I think people need to be aware of, but a cookbook? That's something my awesome chef of a wife is much better qualified to do. On the other hand, it's always a joy to share something you love with other folks, and I LOVE this cookbook.

Since we began eating plant-strong/non-animal/vegan (whatever you'd prefer to call it), the one food category we've missed most is dessert and, in particular, chocolate dessert. There are lots of wonderful things you can create with fruit, but when the cacao/chocolate desire springs up, black bean brownies don't quite fit the bill.

While vacationing at the Chelsea Market in NYC, we wandered into a book store that emphasized local authors. Surveying the stacks, my eye was drawn to the cover and the seeming dichotomy of the word 'Vegan Chocolate' imposed over a beautiful photo of an amazing chocolate iced chocolate cake.

Next to the Happy Herbivore cookbooks, Fran Costigan's book is the best investment we've made. The book has a variety of recipes from very simple and reasonably quick 'Double Chocolate Chunk Cookies,' to a multi-step layered 'Chocolate Cherry Miroir Cake,' both of which are fabulous. Obviously Costigan has invested much time experimenting to come up with these perfect recipes. And one if the most rewarding things is that, if you don't tell folks these are vegan recipes, I can almost guarantee they won't notice...they're simply excellent, rich and (occasionally) decadent desserts. We still have yet to recreate the various truffle recipes which we simply haven't gotten to yet because we keep returning to the ones we've done that are so successful every time. My wife and I would both say that the 'No-Oil-Added Chocolate Torte to Live For' is the best cake/torte that we've ever had...period.

Costigan was also very thoughtful to include a resource list (some of the ingredients are a bit less common [i.e. vegan marshmallows] and a little more challenging to find, though Amazon has many of them), a bibliography reading list, and a list of organizations and publications, all very helpful resources (especially for someone, like ourselves, who live in meat & three central...Tennessee).

Perhaps the most revealing thing to say is that the sub-title "Unapologetically Luscious and Decadent Dairy-Free Desserts" is not merely hyperbole, but an accurate representation of what the book contains. If you're looking for an amazing collection of desserts you'll be excited and unapologetic to share with ANYone, including your omnivore friends, THIS is the book to buy. We will definitely purchase copies for our special friends.

BTW, Ms Costigan, we recognize it took years to create these special recipes, but please know, we are anxiously awaiting your follow up :-)
11 internautes sur 11 ont trouvé ce commentaire utile 
You Can Have Your Cake and Eat It Too! 27 avril 2014
Par AEP - Publié sur Amazon.com
Format: Relié Achat vérifié
In Vegan Chocolate, author Fran Costigan shows the reader how to make 120 vegan chocolate desserts including truffles, pies, cupcakes, brownie, bread pudding, tartlets, frozen desserts, frosting, sauces, drinks and my personal favorite: The No-Oil Added Chocolate Torte to Live For, a moist, luscious rich chocolate cake with a Bittersweet Chocolate Ganache Glaze – a cake I could easily bake and eat every day.

Every time I bite into that cake, I have to remind myself I am not eating a chocolate cake made of flour, sugar, butter and eggs but rather a cake made primarily of flour, Dutch-process cocoa powder, coconut milk, almond milk, maple syrup, and sugar (albeit a 1/4 cup). And, whenever I serve the No-Oil Added Chocolate Torte to Live For, no one can believe it’s vegan and oil-free. For skeptics (of which I was one myself), I simply tell them “page 70.” You may never make a chocolate cake with butter and eggs again; it’s that good.

In Vegan Chocolate, Costigan does more than provide easy recipes for delicious desserts; she also writes of the importance of ingredients (flours, sugars, extracts, fats, dried fruits, nuts, leavening agents, thickeners, cocoa versus cacao, and more) and most importantly, of chocolate: the types, how to store and how to use. Equipment is also crucial and the author provides valuable information on the best tools to use when handling chocolate, most of which are in a typical kitchen. Sources are also provided in the back of the book.

There are three important aspects to a cookbook for me: simplicity, ingredients, and taste. So, in my search for simple and delicious chocolate vegan desserts, I also demand an impressive ingredients list that doesn’t replace the butter, cream and eggs with copious amounts of oil, sugar, and strange ingredients I’ve never heard of. Quality ingredients, simple methods, and delicious flavor strikes the right balance for me which is why I love Costigan’s Vegan Chocolate. This is the cookbook that says “you can have your cake and eat it, too.”
8 internautes sur 8 ont trouvé ce commentaire utile 
The Recipes I Tried Were Impressively Delicious,,, 31 mars 2014
Par Kelly Klepfer - Publié sur Amazon.com
Format: Relié
A publisher sent a copy of Fran Costigan's Vegan Chocolate for my review and opinions. This cookbook is gorgeous coffee table art. The photos and recipe titles are drool worthy.

So much chocolate, so much eye candy.

I flipped through the book, almost afraid to touch the pages, they are that beautiful. I also set it aside until I felt brave enough to cook from it.

Seriously, this is a real deal cookbook. Gourmet treatment, serious attention to detail. These are recipes to make when you want to knock someone's socks off. I didn't have an event planned or opportunity coming up that required a beautiful, glorious dessert of this caliber. Just like I look at Julia Child's epic cookbook as above my skill levels, Vegan Chocolate intimidated me.

Then I got a touch of cabin fever. I've spent the last two weeks doing a whole lot of resting trying to kick a viral hybrid of yuck. And Sunday afternoon I decided I needed to do some cooking. So I flipped through this gem and picked some recipes for which I had the ingredients. This was a challenge based on the whole two weeks virus thing. I haven't been spending much time in the grocery store.

For my experiences with the recipes and my opinions keep reading.

Recipe 1... Graham Crackers. Store bought graham crackers are sure nice and convenient when you can find a vegan version. However, they don't touch the flavor of homemade. And honestly, these are delicious. I didn't get fancy and cut disks and make them cute like in the cookbook, I ran my knife over the flat sheet of dough and poked some holes. Nothing gourmet on my end. But this is an easy recipe and one that is the base for her Magic Cookie Bars, Smores and Moon Pies. I can only imagine how off the charts those are going to be based on how great the other desserts were.

Recipe 2... Double Chocolate Chunk Cookies. I dare anyone to guess these are vegan. No way. These are chewy, crispy, chocolatey and delicious. The recipe doesn't make a huge batch and that is probably good. Just sayin.

Recipe 3...Almond Cookie Crust. I put this together for a base for a chocolate cream pie made with her chocolate pudding. Let me talk about the crust. Yum. It would be a delicious base for just about any filling you could come up with. Cookieish and pie crustish at the same time and tasty.

Recipe 4... Okay. The piece du resistance. Almost Instant Chocolate Pudding. Holy moly. Wow. This took me back to 8th grade Home Ec when I struggled over home cooked pudding. The horror of eggs being put in the pudding was replaced by finally getting it cooked without floaty nastiness...once. This Almost Instant Chocolate Pudding tasted so much better with no eggs and it really was easy. Easy. And honestly...so delicious. I consider the price tag on this book worth it for that recipe alone. It set up amazingly as chocolate cream pie. I can't wait to serve it for guests down the road. Off the charts creamy and decadently chocolately.

With these recipes turning out to be so delicious I can't wait to try others. Yes. This cookbook calls for some ingredients you might not have in your cupboard. Yes there are steps to many of them that seem intimidating. But with results like I got, I am so ready to embrace vegan gourmet chocolate desserts that could absolutely make an omnivore weak in the knees. If you are tempted by this book, I don't think you'll be sorry for hitting "add to cart."
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