Modern Vegan Baking: The Ultimate Resource for Sweet and Savory Baked Goods Paperback – January 23, 2018

I've made quite a few of the recipes out of this book, and each of them has been great. For instance: The NY-style cheesecake is without a doubt the best vegan cheesecake I've had; and the pecan coffee cake was so good that even though I dropped it (ugh) and it was subsequently a mess, my partner's parents ate the rest of it while we were out and left none for us. (No worries, an easy enough recipe to make another!)I haven't made any of the savory recipes yet (only because my sweet tooth is relentless; they sound delicious), but the cakes, frostings, and pies are fantastic. And the directions are very clear and helpful. I love the aquafaba Swiss meringue buttercream -- it is such a revelation for vegan frosting! And the classic vanilla and chocolate cake recipes are now my go-tos. Gretchen also includes a few variations for some of the recipes, which is really helpful.Also, I agree with others who have commented that even for those with vegan baking experience, there is helpful new information in this book. And while there are a couple omissions (baking time on two cupcake recipes, as at least one person mentioned) and errors (1 tsp + 2 tsp of x ingredient), they're rare and even then it's generally clear what you're supposed to do. So, unfortunate, but not really troublesome.Lastly, while there are some niche ingredients (e.g. lactic acid, agar agar powder), they are so worth it. And they're just good ingredients to have around for vegan baking and cooking, I find. The only thing I haven't really found worth buying is the whole range of egg replacements. I know Gretchen has reasons for using whichever egg replacement she lists in the recipe, but I just don't bake enough to always have ener-G, Follow Your Heart, etc. on hand (plus they're not cheap). And while I know the texture, crumb, and density will change with just using flax eggs, I haven't had complaints when I've used them in place of the above-listed replacements.

Great quality recipes.

This book had great reference materials, recipes and photos for those people looking to explore vegan baking.

I bought this book so I could make cookies and cakes for my granddaughter who is vegan. She has a severe intollerence to milk, she can not have products with milk. So the family chose to go vegan. But when your granddaughter asks why you made cookies she can not eat, you need to do something about that. What I like about this book is the explanation of what to substitute and why it will work just as well. I've only tried 2 recipes so far, chocolate chip cookies and the vanilla pound cake. The cookies taste great! I sent some with hubby to work, and no one could tell they were vegan. As for the pound cake, it taste very yummy, but I need to try that one again. The cake fell a little in the middle. My main complaint about the book is there are very few pictures. I want to see how my baked good should look. Because if they don't look like the book, I did something wrong. I am still exploring with this book but I think it's one of the good ones out there. When at a large book store one day, I looked for another vegan baking book. There was nothing in the store comparable to this vegan baking book.

I just now bought Gretchen’s book... I haven’t gotten it yet but I know that every recipe I try will be delicious. Why? Because I’ve been following this delightful lady on her blogs and YouTube channel for quite some time and have made many of her non vegan baked goods and she’s the consummate taste maker. She teaches you how to be a success delivering step by step guidance in a very easy to understand AND sweetly manner! Her chocolate cake, her salted caramels, her Swiss meringue buttercream are just a few among others of no fail recipes I’ve tried and continue to make in my own kitchen for special occasions. So I know firsthand that many of these same recipes that she’s adjusted in this vegan baking book are going to translate just as yummy to the vegan approach. And I’m not a vegan but because I’m a huge fan I will be starting off first with her revised Swiss meringue buttercream using the aqua faba method. I’m so intrigued by seeing for myself what I already know...it will be delicious and it may surprise myself that I had a vegan baker hidden within me all this time waiting to be discovered. Thank you, Gretchen, for showing so many of us older dogs new tricks. Yah, it can be done...you can be retrained.

I got this as a gift for a secret santa exchange where my recipient liked to bake and was vegan. They loved this! They commented how our generation (millenial/gen z) doesn't really buy cookbooks since we can find recipes on the internet for free, but they were excited to be able to browse through the pages, display it in their home, etc. They especially appreciated all the included information on tips and tricks for vegan baking especially, which they said they will be able to use for modifying other recipes too. The pictures are beautiful and bright as well.

I’m not crazy about this book. I’ve made maybe two or three recipes, they were OK. My problem is that there are no pictures, it’s so hard for me to become inspired without the pictures. For such a beautiful cover. I’m surprised that they didn’t insert at least a few pages of pictures.