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in the kitchen

olive recommends:

babycakes by erin mckenna
by pink olive

diagnosed with wheat and dairy allergies in 2004, mckenna faced a life free of cupcakes, pies and brownies. refusing to accept such a bleak future, mckenna did her research and opened babycakes, a vegan, gluten-free bakery that has since been warmly embraced by cupcake-crazy manhattanites. here she shows readers how to create vegan and gluten-free versions of favorites like apple pie, chocolate chip cookies, gingerbread and babycakes's infamous cupcakes (named best in the city by New York magazine in 2006). her like-for-like recipes (including Healthy Hostess cupcakes and ingenious methods for dying frostings without artificial food coloring) are sure to satisfy discerning palates, and her emphasis on the traditional (blondies, biscuits, red velvet cupcakes, etc.) make her recipes easy to incorporate into the regular rotation.

those with dietary restrictions, and their families, will find this cookbook a sweet revelation!

$24.00



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