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MORE GREAT GOOD DAIRY-FREE DESSERTS NATURALLY Review
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The first chapter - Getting Started - contains helpful information about baking without dairy products and using natural sweeteners. I especially liked the "Tips and Techniques for Making and Baking Desserts" and "A Baker's Dozen Secrets to Successful Desserts." I also like that Costigan recommends using organic ingredients.
The rest of the book is devoted to recipes. I particulary enjoyed the information, advice and tips at the beginning of each section.
- Great Good Gels, Creams, Puddings, and Sauces
- Great Good Cookies, Bars, and Little Bites
- Great Good Cobblers, Crisps, Biscuits, Muffins, and More
- Great Good Cakes, Fillings, Frostings, and Glazes
- Great Good Pies and Tarts
- Great Good Fruit, Beverages, Frozen Desserts, and Confections
For me, the most surprising thing about these recipes was how light they all were - even when I replaced the white sugar with whole wheat. You defintely would never guess the recipes were vegan or healthier than the typical white sugar/white flour, made with dairy desserts.
My only problem - and I have this critism with almost all dessert cookbooks - is that all the recipes were too sweet. I cut down the sweetener by 1/4 to 1/2 in almost everyone. But that is easily done and would not keep me from using this book.
Our favorite recipes were Currant Scones, Oat Sesame Squares, and Coconut Sorbet. Yum!
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