The Vegan Boulangerie: The best of traditional French baking . . . egg and dairy-free
$14.99
Price: $14.99
(as of Nov 12, 2024 07:02:05 UTC – Details)
Book by Marianne, Marianne
Publisher : Trafford Publishing (April 12, 2010)
Language : English
Paperback : 144 pages
ISBN-10 : 1426926596
ISBN-13 : 978-1426926594
Item Weight : 2.31 pounds
Dimensions : 8.5 x 0.33 x 11 inches
12 reviews for The Vegan Boulangerie: The best of traditional French baking . . . egg and dairy-free
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$14.99
Lucy –
Wonderful French Breads Made Vegan!
What a beautiful book. Before I became a vegan, I used to bake many of the delicious breads and treats I found in this book! It’s also lovely if you like to have “high tea” or even an informal tea party which I have been wanting to do, but I never found a cookbook which offered such lovely recipes. This book will be a joy to use! There is even a recipe for vegan croissants!
JANE JOHNSON-SAMUELS –
Great!
I love this book. It’s full of treats I have missed over the years and been unable to find good recipes for. The book is beautifully presented, easy to follow and once you have the basics of each technique they’re easy to adapt/play with. Cant recommend enough.
Gwenevere –
Also disappointed…
As a fairly new vegan (almost a year) who loves to bake (with over 30 years experience under her belt), I was so excited to get this book. I immediately shopped for and made the Macarons de Nancy and the Moka Truffle Gateau.I will often stray from a recipe if I think my experience in baking will produce a better product, but I followed these recipe to the letter so I could be assured that if it didn’t turn out right, it wasn’t because I didn’t follow directions. What I produced, I didn’t find appetizing or edible. The macarons were too tough and chewy and the tofu macaron filling was really unappetizing. I ended up chucking the tofu filling and grinding up the macarons to use as the bottom crust for a vegan cheesecake.As for the gateau, it had a gummy, off-putting texture with a very coarse crumb — not like the delicate fine crumbed texture I usually associate with french baking. Since I don’t shy away from complicated recipes (these actually aren’t complicated, just time consuming), I couldn’t figure out how these two could go so wrong.Also, while the bread recipes look inviting, most bread recipes could constitute as vegan or be veganized very easily (check out my new favorite bread book: “Artisan Bread in 5 Minutes a Day” — it contains many recipes that are already vegan, or can be provided you use vegan “butter”.)The book is pretty and looks nice on the shelf, but I think I’ll wait awhile before I attempt another recipe from that book (not to mention the expense of experimenting — I paid $15 for the almond paste alone!) Since I only made 2 recipes, I gave it 3 stars, but if I based it on what I produced using this book, I’d only give it 2.
andrew hickman –
Great book.
The recipes in this book are a must have for any serious vegan baker.
Jordan Luff –
Five Stars
Arrived on time and just as described! Thank you!
Ouji-san –
J’adore!
If you like French baking, you’ll love it.If you can’t eat milk or butter, eggs or other animal products, because you have an allergy or you’re a vegan/vegetarian, you’ll love it.If both (my case), YOU’LL LOVE THIS BOOK!Too often “baking without milk or eggs” means just that: without. Sure there’s plenty of great vegan cookbooks out there, but when it comes to cakes and biscuits they all tend to be low-fat, low-sugar…low-fun.Now The Vegan Boulangerie does have loads of healthy recipes, especially in the bread section (the carrot or pepper breads are just amazing). A lot of the savoury pastries use seasonal vegetables or nuts.But if you really want to surprise those that are used to seeing you snack on dry biscuits and raw fruit bars, try the cakes and other sweet things here. There’s a good reason why a lot of people consider French food to be the best in the world, with deliciously decadent names like quiche lorraine, profiterolles, croissants and éclairs! This book does a good job re-creating all the famous dishes as well as the less-known -but just as mouth-watering- kouign amann from Britanny or the palmier French kids grab after school. In fact forget about vegan: there aren’t a lot of books dedicated to French baking, so even for non-vegans this book is a great chance to discover some of France’s best-known recipes.A lot of the recipes are based on a few basic doughs: you can make (or buy) your puff pastry and then go on to make croissants, pain au chocolat, paté en croute and more. On a personal note, I’ve tried a lot of egg-free methods for choux pastry, but none has ever come close to the one given here. It uses potatoes (!) and a slow baking process, and the resulting puffs are simply wonderful, so kudos to the authors :)There’s not an awful lot of pictures, and they’re in black and white, but the introduction to each section gives a quick description of some of the recipes. And it’s probably the most fun: just pick a recipe whose name inspires you (though you may have a hard time saying flammenkuche or bugne de Lyon!) and surprise everyone!Recipes are grouped in 6 sections: bread; biscuits; basic doughs/pastry that are used for more complex recipes; after-school snacks; savoury recipes; and desserts. The steps are numbered and quite clear, and quantities are in both metric and imperial. The authors are French and very clearly know what they’re writing about.To anyone looking for a typically French alternative to the standard “egg-free/dairy-free baking” fare: bon appétit with this book!
Mochi –
Delicieux!
I’ve got a lot of vegan books at home but I was looking for a book that was specifically focusing on baking and this one caught my attention. All the recipes are from traditional French baking, from the really famous stuff to some things I’d never heard of but which I’d be curious to try :)The book has recipes for breads, biscuits and cakes, savoury pastries etc. There’s a good section on the basic types of dough/pastry if you feel like making the cakes from scratch, but all the recipes can also be made with ready-made puff or shortcrust pastry which is good if you want to bake and make something original but don’t have a lot of time. All the recipes are without milk/egg or any animal ingredients, so they’re perfect for vegetarians and vegans, or people with a lactose or egg intolerance. Now I don’t have to miss out on croissants!!!!There’s a lot of black and white pictures throughout the book, they’re ofter useful if you want to see what the recipe will look like(unless you know French of course!)If you’re into French baking (and who isn’t?)I would really recommend this book!
Ozzie Adenborg –
Unfortunately the lack of design and layout makes this book very uninspirering. I was recommended this book, and I am superinterested, but I donât seem to get past it snd havenât made one single recipie yet.
The Shakti Witch –
I just purchased this and it arrived in a speedy manner. I have spent the week so far pawing the pages wishing the weekend to come sooner and purchasing ingredients, moulds and other baking paraphernalia to get started. Great book for the price. Easy to follow instructions. Appears very authentic. Includes everything for the beginner to the advanced so go test yourself!
jjmonaco –
Ce livre de recettes de desserts végétaliens est excellent, l’illustration n’est pas des plus belles mais c’est facile à comprendre et surtout délicieux pour tous ceux qui se sentaient frustrés, comme moi, de ne plus pouvoir manger des pâtisseries à la française !
EF –
One of our girls is allergic to egg, which means she had never got to taste anything from any boulangerie that we, her parents were brought up on and that she sees her cousins, grand parents, aunts and uncles eat when we visit France. This inevitably lead to heartache and frustration, but thankfully I found this book on this site. She can now request anything and get the pleasure of eating some decent patisseries, like any French little girl should. Thank you thank you thank you!
JANE JOHNSON-SAMUELS –
Perfect. Buying for a second time after I wore my old version out with use. Full of exciting and really surprising recipes. Results are always good, and they’re easy to follow and adapt.