A follow-up to her popular Scottish Vegan Cookbook, Jackie Jones now focuses on the somewhat more technical challengers of vegan baking, with innovative substitutions for some of the traditional essentials of dairy-based baking, like butter, cream and eggs. With the same attention to the regional connections of culinary favorites from Scotland, Jones tackles vegan renditions of Selkirk Bannocks, Ayrshire Scones, Ecclefechan Tarts, and Dundee Cake. Anyone looking to fine-tune their baking expertise by developing familiarity with plant-based essentials like cashew vanilla frosting, apple sauce, lemon curd, salted date caramel, and whipped coconut cream will find Jones an excellent guide. You'll see recipes for Baps, Shortbread and Oaties as well. A great book for those steering clear of animal products for dietary, health, ethical or environmental reasons (or all of the above).
192 pages. 7.45 x 9.7 inches. Color.
