Book details

  • Genre:cooking
  • Sub-genre:Vegetarian
  • Language:English
  • Pages:136
  • Hardcover ISBN:9781945663178

The Little Dessert Cookbook

By Makin Books Publishing

Overview

The Little Dessert Cookbook authored by Health-Supportive Chef and Vintage Cookbook Collector Laura Crotty and will be the first product under the Broiled Grapefruit brand name. Featuring an Introduction by Celebrity Chef and multiple James Beard Award recipient Tom Douglas this cookbook takes classic dessert recipes and brings them into the current century with a fresh twist. Recipes such as Ruth Wakefield’s 1937 Toll House Chocolate Chip Cookies, Betty Crocker’s 1975 Bourbon Balls and Hershey’s 1934 Chocolate Cake are updated to be Vegan, and many are Gluten-Free as well. Enjoy a walk down memory lane with this very special book and begin sharing these Classic Revised Desserts with family and friends.

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Description

The Little Dessert Cookbook is a vintage inspired cookbook that offers market-tested Vegan desserts designed for the novice at-home baker.  As a health-supportive chef, I created this book out of necessity.  I didn’t want to pay retail for desserts that could easily be made at home with common ingredients found in most grocery stores.  These dairy-free, wholesome and economical desserts are as readily prepared as most standard packaged mixes, with the added benefit of feeding your friends and family with delicious treats that are likely to make a difference in the way they look and feel.  The recipes contained in The Little Dessert Cookbook will appeal to the growing number of non-Vegan Americans simply interested in Vegan food.  Originally inspired by my collection of old cookbooks this book will not only make a stylish gift, but offer carefully curated desserts primarily from the 1950’s through the 1970’s that are revised to appeal to the growing trend in Vegan food.  

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About The Author

  Laura Crotty is a writer, cookbook author and founder of the food blog broiledgrapefruit.com. She received her Culinary Certification in Health-Supportive Cuisine from the Natural Gourmet Institute in Manhattan after receiving a BFA in Fine Arts from New York University’s Tisch School of the Arts.  Laura’s first book, The Little Dessert Cookbook was inspired by her collection of old cookbooks and features recipes revised from classics including Ruth Wakefield’s Toll House Cookies, Hershey’s 1937 Double Layer Chocolate Cake, The Farm Journal Country Cookbook’s 1959 Molasses Creams and many more, that are both dairy-free and gluten-free. Featuring an Introduction by multiple James Beard Award Recipient and fellow vintage cookbook collector Tom Douglas this cookbook was created, photographed and designed by Laura Crotty.

  After enrolling in the Natural Gourmet Institutes Chefs Training Program in New York City, I had tasted and experimented enough with whole-foods cooking to notice a difference in the way I felt.  I graduated with a culinary degree in health-supportive foods and was hooked, working in commercial kitchens and catering before eventually focusing on writing and creating recipes of my own.  This book is the culmination of years of hard work and dedication to a way of eating that changed my life.  It combines the passion that I have for wholesome baking along with the memories evoked from these very special books that I cherish. 



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