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Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights

Jeff Rogers had his last Ben & Jerry’s in 1997 and began developing his vice cream in 1999. Since then, he has founded his own company, The Naughty Vegan, and has been promoting vice cream at various vegetarian, vegan, and health events around the country. Jeff lives in Seattle, Washington. It’s love at first bite! Until now, vegans and lactose-intolerant have missed out on perfect rich, creamy ice cream, and have been left with bland, too-healthy-tasting alternatives. Who knew it was possible to create a satisfying ice cream like dessert without the milk and cream? Jeff Rogers and his vice cream to the rescue!

VICE CREAM offers more than 70 scrumptious recipes for all the vegans out there who’ve been missing scoop after scoop of mouthwatering ice cream. For the first time, you can make truly creamy and delectable ice creams using purely vegan ingredients the milks come from nuts, the sweeteners are maple syrup and dates, and the flavors are just amazing. Recipes include favorites like chocolate, vanilla, chocolate chip, mocha, and peanut butter, as well as fresh fruit flavors like blueberry, raspberry, lemon, and strawberry, and many more. After your first spoonful, you’ll be astonished at just how tasty and rich this healthy alternative to the heaviness of “real” ice cream can be. With vice cream in the freezer, you’ll never yearn for milk-based ice cream again.

Vice Cream: Over 70 Sinfully Delicious Dairy-Free Delights
Paperback: 128 pages
Publisher: Ten Speed Press (March 2004)
Language: English
ISBN-10: 1587611996

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jul 15, 2008


Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate SweetenerAnia Catalano gives readers 80 ways to use the versatile sweetener in this impressive collection and as a bonus, there are a handful of vegan and gluten-free recipes. Catalano does her best to keep the recipes as simple as possible. Agave-sweetened versions of favorites like sticky buns, chocolate chip cookies, chocolate cake, lemon bars and creamy cheesecakes should be a boon for those previously unable to enjoy their sweets. Catalano makes agave nectar accessible and appealing to health-conscious bakers of all levels.

Ania Catalano graduated from the Natural Gourmet School of Cooking in New York. She is the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.

Up Close and Personal with Ania Catalano…

Do you have any unusual or special family traditions?
Like a lot of families, Christmas Eve is a time for a special celebration among our family and friends. We have an all-seafood menu, which includes lots of traditional Polish recipes I grew up with: herring with sour cream and onions, perogi filled with farmers cheese and potatoes, and a meatless version of bigos that’s made with sauerkraut, wild mushrooms and vegetables. My husband is Italian, so we have a mix of two culinary cultures and even more seafood dishes! The feast continues on Christmas Day. The highlight, as far as I’m concerned, is babka – a rich, yeasty sweatbread filled with raisins, cheese or poppyseeds and topped with a honey rum glaze. My mom made the best babka in the world!

How did you learn to cook?
My Polish mother was an amazing cook and I spent many years in the kitchen with her. In fact, when I owned Sprouts, we spent many more years together in my kitchens! Of course, she never had to measure anything and all her recipes were committed to memory, so my attempts to replicate her dishes never come out quite the same. She loved to experiment and try new things maybe that’s where I get my sense of adventure.

What’s been sitting in the back of your fridge for more than a year?
Let me think about what I want to own up to . . . there are a few things! Probably Melinda’s Triple XXX Hot Sauce and barley miso have been there the longest.

How do you cheer yourself up when you’re feeling down?
For me, nothing beats a spinning class at the gym! An hour of intense, kick-butt workout leaves me sweaty, happy and pumping with positive endorphins. If that doesn’t cure my blues, a glass of good red wine and a plate of cheese usually does the trick!

Baking with Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener
Paperback: 134 pages
Publisher: Celestial Arts (March 2008)
Language: English
ISBN-10: 1587613212

>>>>>>>> I WANT THIS! <<<<<<<<<

Posted on Jul 15, 2008


The Joy of Vegan BakingColleen Patrick-Goudreau is the founder of Compassionate Cooks. Colleen has a master’s degree in English Literature. A long-time vegan and animal activist. She uses her writing and communication skills to raise awareness of the animal issues.

Colleen Patrick-Goudreau founded Compassionate Cooks to focus on empowering people to make informed food choices and to debunking myths about vegetarianism through cooking classes, recipes and resources, workshops and lectures, articles and essays, the popular Vegetarian Food for Thought podcast, a vegetarian cooking DVD, and the cookbook The Joy of Vegan Baking.

Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, The Joy of Vegan Baking lets you have your cake and eat it, too! Featuring 150 familiar favorites from cakes, cookies, and crepes to pies, puddings, and pastries. This book will show you just how easy, convenient, and delectable baking without eggs and dairy can be .

A seasoned cooking instructor and self-described “joyful vegan”, author Colleen Patrick-Goudreau puts to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for novice and seasoned baker. Learn just how easy it is to enjoy your favorite goodies without compromising your health or values. Free of saturated fat, cholesterol, and lactose, but full of flavor, flair, and familiarity, each and every recipe will have you declaring, “I can’t believe it’s vegan!” Complete with color photos, this book will be an essential reference for every vegan.

The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets
Paperback: 288 pages
Publisher: Fair Winds Press (October 1, 2007)
Language: English
ISBN-10: 1592332803

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jul 15, 2008


Chocolate EpiphanyCelebrated French pastry chef and owner of one of New York City favorite bakeries, Francois Payard, presents an impressive and comprehensive dessert cookbook with recipes for everything chocolate, from easy cookies to showstopping cakes.

Payard shares 100 recipes for home bakers of every level in Chocolate Epiphany. From easy to challenging, white to bittersweet, a stunning and sumptuous dessert awaits on every page. Thanks to the clear and thorough recipes, treats such as, Chocolate Rum Savarin, Flourless chocolate cake, Chocolate Marshmallows, Chocolate Nougat, After “8” chocolates, Bittersweet Chocolate Sorbet, Chocolate Sticky Toffee Pudding, and Milk Chocolate Truffles à l’Ancienne are not only delicious but also accessible. And for the ambitious, Chocolate Saint Honore, Gateau de crepes with Green Tea Cream, Chocolate Coconut Caramel Cake, Cranberry-Chestnut Tart, or Milk Chocolate and Candied Kumquat Napoleans could be the perfect end to an extravagant dinner party. With a rich, full-color design and stunning photography throughout, Chocolate Epiphany is the perfect gift for chocoholics and everyone looking to enlarge his or her dessert repertoire.

Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
*Hardcover: 272 pages
*Publisher: Clarkson Potter (April 29, 2008)
*Language: English
*ISBN-10: 0307393461

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Posted on Jul 15, 2008


Dolce ItalianoGina DePalma has created a cookbook of the desserts that have wowed diners at Babbo, New York’s most coveted reservation since it opened eight years ago with DePalma as pastry chef. From her exciting imagination spring desserts such as Sesame and White Corn Biscotti, Little Grappa Soaked Spongecakes, and Chocolate and Tangerine Semifreddo. Recipes for classics like Cassata alla Siciliana join new interpretations of traditional desserts such as White Peach and Prosecco Gelatina. More than just a cookbook, Dolce Italiano reveals the ten ingredients you need to know to make Italian desserts, along with wine pairings to accompany the recipes. Never before has a cookbook given home cooks a chance to experience the full variety and subtlety of Italian desserts. Mario Batali has called Dolce Italiano “pure inspiration.”

Dolce Italiano: Desserts from the Babbo Kitchen
Hardcover: 384 pages
Publisher: W. W. Norton (October 8, 2007)
Language: English
ISBN-10: 0393061000

>>>>>>>> I WANT THIS! <<<<<<<<

Posted on Jul 13, 2008

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