Table of contents for The joy of vegan baking : compassionate cooks' sinful sweets and traditional treats / Colleen Patrick-Goudreau.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


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Table of Contents 
Introduction 
The Whys and Wherefores of Choosing Vegan
<b>A Journey to Compassionate Cooking </b>
<b>Why Vegan?</b>
Chapter One
The How-tos and What-nots of Vegan Baking 
<b>Better Than Eggs </b>
<b>Better Than Cow¿s Milk </b>
<b>Better than Buttermilk, Condensed Milk, and Evaporated Milk</b>
<b>Better Than Butter </b>
<b>How to Read a Recipe</b>
Chapter Two 
Rise and Shine: Muffins, Biscuits, and Scones 
<b>Tips for Making Muffins</b>
<b>Tips for Making Biscuits and Scones</b>
<b>The Recipes</b>
Chapter Three
Cozy Comforts: Sweet and Savory Quick Breads
<b>Tips for Making Quick Breads</b>
Defending Desserts	
<b>The Recipes</b>
Chapter Four
Cause for Celebration: Cakes and Cupcakes 
<b>Tips for Baking the Perfect Cake</b>
<b>Cake Decorating Ideas </b>
Troubleshooting Cakes	
<b>The Recipes</b>
Chapter Five
Timeless Temptations: Pies and Tarts
<b>Tips for Making Pies</b>
Cow¿s Milk: A Substitute for Human Milk
<b>The Recipes</b>
Chapter Six
Familiar Favorites: Cookies, Brownies, and Bars
<b>Tips for Successful Cookies </b>
Troubleshooting Cookies
	
<b>The Recipes</b>
Chapter Seven
Bearing Fruit: Crisps, Cobblers, Crumbles, and Whole Fruit Desserts
<b>Tips for Crisps, Cobblers, and Crumbles</b>
Suggestions for Making Healthful Transitions
<b>The Recipes		</b>
<BR><HR><BR>
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Chapter Eight
Decadent Delicacies and Elegant Eats: Pastries, Strudel, Crêpes, and Blintzes 
<b>Tips for Working with Phyllo Dough</b>
<b>Tips for Making Crêpes</b>
A Word about Sweeteners
<b>The Recipes</b>
Chapter Nine
Ancient Wonders: Yeast Breads and Rolls
<b>Perfecting Homemade Yeast Breads</b>
Troubleshooting Yeast Breads
<b>The Recipes</b>
Chapter Ten
Creamy Concoctions: Puddings, Custards, and Mousses
<b>Tips and Techniques</b>
What about Free-Range Eggs?
<b>The Recipes</b>
Chapter Eleven
Sweet Somethings: Confections and Candy
<b>Tips for Concocting Confections</b>
<b>The Recipes</b>
Chapter Twelve
Frozen Treats: Smoothies, Shakes, and Sorbets
<b>Tips for Making and Serving Sorbet	</b>
<b>Tips for Smoothies and Shakes</b>
<b>The Recipes</b>
Chapter Thirteen
Fundamental Foundations: Crusts for Pies and Tarts
<b>Preparing the Perfect Pie Crust</b>
By Any Other Name
<b>The Recipes</b>
Chapter Fourteen
Restorative Refreshments: Hot and Cold Beverages 
<b>What¿s the Difference?</b>
<b>The Recipes</b>
Chapter Fifteen
Over the Top: Frostings, Sauces, Syrups, and Spreads
<b>Tips for Making Frostings and Glazes</b>
Re-Viewing the Negative
<b>The Recipes</b>
Last But Not Least: The Appendices
Appendix I¿Stocking Your Vegan Pantry 
<b>Baking Staples: A Guide to Ingredients</b>
<b>Essential Kitchen Tools</b>
<b>Resources and Recommendations</b>
Appendix II¿Making Sense of It All
<b>Glossary of Terms</b>
<b>Cake Pan Substitutes</b>
<b>Common Ingredients: Yields and Equivalents</b>
<b>Apples and Their Uses</b>
<b>Baking Soda and Baking Powder: What¿s the Difference?</b>
<b>Suggested Reading</b>
Finding Your Way: The Indices
Index I¿Alphabetical
Index II¿Seasonal
Index III¿Dessert Type
Index IV¿Food/Ingredient Type
Index V¿Celebrations and Occasions 
Acknowledgments 
About the Author

Library of Congress Subject Headings for this publication:

Vegan cookery.