Read The Vegan Boulangerie The best of traditional French baking egg and dairyfree Marianne Marianne JeanMichel JeanMichel 9781426926594 Books
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Excellent Book
Read The Vegan Boulangerie The best of traditional French baking egg and dairyfree Marianne Marianne JeanMichel JeanMichel 9781426926594 Books
"I've received this book yesterday so the review is not on the recipes but on the book itself.
There is a wide range of recipes, well organized according to different categories and some black and white photos but what was an issue for me (which might not be for someone else) is that except for a short explanation at the begining of each chpter, there were, almost, no additional explanations on individual recipes or a story about it and no translation to english for the recipes name.
This might be an excellent book and I'm absolutely grateful for the efforts that went into it and am sure I will use it but I'm also sure, knowing myself, that I would have used it more if it was more inviting with stories that will connect me to the place and personal experiences of its authors."
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The Vegan Boulangerie The best of traditional French baking egg and dairyfree Marianne Marianne JeanMichel JeanMichel 9781426926594 Books Reviews :
The Vegan Boulangerie The best of traditional French baking egg and dairyfree Marianne Marianne JeanMichel JeanMichel 9781426926594 Books Reviews
- 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!
- I just couldn't get these recipes to work well for me. Perhaps my fault and not the book's, but... I'm still not churning out delicious French pastries after reading this! -) I do appreciate the effort that went into the book and the innovative ideas, though. With some more experimentation, maybe?
- 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. - Arrived on time and just as described! Thank you!
- 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.
- I've received this book yesterday so the review is not on the recipes but on the book itself.
There is a wide range of recipes, well organized according to different categories and some black and white photos but what was an issue for me (which might not be for someone else) is that except for a short explanation at the begining of each chpter, there were, almost, no additional explanations on individual recipes or a story about it and no translation to english for the recipes name.
This might be an excellent book and I'm absolutely grateful for the efforts that went into it and am sure I will use it but I'm also sure, knowing myself, that I would have used it more if it was more inviting with stories that will connect me to the place and personal experiences of its authors. - It is kind of obvious, I know, but some of the terms are French, and the measurements are metric. I have yet to make anything out of it, and that may say something, but I did enjoy perusing through it, and will likely make something eventually. It is unlikely that it will sit on my counter and be used often, though.
- 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!
