I have a daughter with dairy and egg allergies. What teenager doesn't want to enjoy desserts with her friends or for birthday parties. This cookbook allows you to do that with little effort. The chocolate peanut butter mousse is awesome. The kids didn't even know there was tofu in it. Thanks to the authors to give a variety for nondairy eaters something better to eat.

These recipes are fantastic! I especially loved the scones (with dairy-free chocolate chips subbed in for the currants) and the peanut butter cookies. Definitely a winner in the vegan baking genre.

I love Fran's straight-talk style...it's as if she is right here in my kitchen giving helpful hints and encouragement. From the "Getting Started" intro chapter to all the great tidbits of information throughout, her book is a great education for the novice and more experienced baker. Oh, and the recipes I've tried so far, are incredibly yummy!

I ordered this cookbook in order to make desserts for my daughter who is allergic to milk products. I am also mostly vegetarian and try to buy organic when I can. I have found the recipes in this book to be delicious! I cannot tell that they are sans milk products. I had been making some brownies from scratch using vegetable shortening in place of butter... these all taste SOOOO much better! She does incorporate whole wheat flour and other natural ingredients. My husband, who usually dislikes things made with whole wheat flour, has enjoyed all of the deserts I've made without comment about the different flavor that the flour can bring. I am quite happy with that, too-because the desserts can be enjoyed by everyone in the family-even those who aren't as welcoming of the natural ingredients in other recipes.

A minor negative I found is that a lot of the recipes I've made, so far, seem to have quite a bit of maple syrup in them-which can get expensive. I love pure maple syrup, though, so I still give the book 5 stars and would recommend it as a good baking book to even non-vegan cooks.

Quite sick and tired of all these cookbooks calling themselves dairy-free in an attempt to gain sales from the milk-allergic. Milk-allergic people can eat eggs.

This book is fantastic. There are plenty of delicious things to make. I wish there were more pictures.

Fran's cookbook is easy to follow and covers a range of different dessert options. The Chocolate Cake to Live For is unbelievable! It's always fun to serve vegan desserts to non-vegan friends and see if they even notice the difference. This cake, I'm telling you...it's sinful. Everyone loves it. If you don't have time to make a layered cake, half the recipe and make a single layer...frost it with one of Fran's yummy frosting options and enjoy! The best part is, it's so easy to make. Did I mention it tastes great?

Fran's book is filled with delicious recipes. There's so much variety, that there is truly something for every taste.

Plus, Fran provides plenty of education about the ingredients used in the book, and techniques for successful vegan baking.

Since I'm not a professional chef, I especially appreciate the reliability of these recipes. I usually bake for special occasions like birthdays, holidays and parties, and I want a product that I can be proud to serve to family and friends. Fran delivers every time.

I recently had the pleasure of studying with Fran at her Vegan Baking Bootcamp at the Natural Gourmet Institute. Fran suggested that we use her recipes as components for our own desserts. So for my birthday I made a banana-coconut cream pie using the Almond Cookie Crust, the Coconut Cream Filling and Frosting, and the Banana Cream Pudding. The result was spectacular - creamy and delicious.

The recipes are also adaptable according to your needs and preferences. I substituted coconut for the almonds in my pie crust, agave and maple syrup for the cane sweeteners, and kuzu for the cornstarch and arrowroot. The book includes a section on using the various starches correctly and interchanging them. I used other recipes in the book as examples of how to substitute the sweeteners. Fran includes cautions in the book to let you know when substitions won't work - another very helpful feature.

Since I love to bake, I have a lot of dessert books in my library, and I can honestly say that Fran's are my favorites. I can't wait for her next book!

Fran Costigan has done it again. With her second bood about vegan baking she has taken the mystery out of asking "what's for dessert" to the many people out there who are vegan or just want to watch their fat intake. I have personally baked with Fran at one of her vegan dessert boot camps in NYC and can say first hand that everything is tasty, easy to make and just plain wonderful. Buy the book and start with the chocolate cake to live for then go on to the delectable uncoffeecake and then to the very tasty great big orange bundt cake, you will love them all.

If you're looking for fantastic dairy- and egg-free desserts, look no further than this cookbook. I have made almost every recipe from this book, and have not been disappointed. One of the highlights is the Chocolate Cake to Live For, which is on the cover of the book...amazing! The recipes cover all types of desserts, including cakes, pies, cookies, cobblers, puddings, you name it. There's also a very detailed explanation of ingredients that can be substituted for eggs and dairy and how they work in the recipes. And no refined white sugar or honey here.

This is a wonderful cookbook filled with sweet treats for vegans and easy to follow recipe instructions. The only gripe that I have with this book is that most of the recipes use maple syrup in large quantities which is not economical for most of us.