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Fran Costigan - Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts

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Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts: summary, description and annotation

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It can be difficult to find truly indulgent vegan dessertsespecially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach dairy-free, organic, fair-trade, and sublime.
Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, shes recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time its like a personal baking class, right in your kitchen.
The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.

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This book is dedicated to all my chocolate-talking and chocolate- eating - photo 1


This book is dedicated to all my chocolate-talking and chocolate- eating - photo 2

This book is dedicated to all my chocolate-talking and chocolate- eating - photo 3


This book is dedicated to all

my chocolate-talking and chocolate-

eating, chocolate-obsessed family

and friends, colleagues, and students

whove said, Chocolate makes everything

better! Write the book.


2013 by Fran Costigan

Photographs 2013 by Kate Lewis

Published by Running Press,

A Member of the Perseus Books Group

All rights reserved under the Pan-American and International

Copyright Conventions

This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher.

Books published by Running Press are available at special discounts for bulk purchases in the United States by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA 19103, or call (800) 810-4145, ext. 5000, or e-mail .

Library of Congress Control Number: 2013943523

E-book ISBN 978-0-7624-5067-1

9 8 7 6 5 4 3 2 1

Digit on the right indicates the number of this printing

Cover and interior design by Corinda Cook

Edited by Kristen Green Wiewora

Food photographer, food styling and prop styling: Kate Lewis / www.kk-lewis.com

Pastry assisants: Clare Gray and Christina Martin

Prop assistant: Maryellen Echle

Typography: Whitney, Sabon, and Tamarillo

Running Press Book Publishers

2300 Chestnut Street

Philadelphia, PA 19103-4371

Visit us on the web!

www.offthemenublog.com

CONTENTS



I am blessed to a have a large and delightful community of family, friends, and colleagues to thank for the joy, inspiration, and encouragement they each bring to my life. My first thank you goes to my super agent, Sally Ekus, who supported me every step of the way, from idea to proposal and printed book, over and above what is reasonable. And, when I heard Lisa Ekus say, I cant wait to read this proposal, I was extra-sure I had an idea whose time had come. Thank you to everyone at the awesome Lisa Ekus Group.

At Running Press Book Publishers, a publishing house I have long admired, I was lucky to have worked with a dream team. My editor, Kristen Green Wieworas commitment to the project from the first phone conversation to the actual book never wavered. Art director and designer, Corinda Cook, took the manuscript and photos and created a truly beautiful book. My publicist, Gigi Lamm, worked with me enthusiastically to promote the book. Thanks also to Peggy Paul, Virginia Villalon, and Elizabeth Parson.

My first thoughts about doing an all-chocolate vegan book were: make it comprehensive, accessible, and stunning. I wanted lots of irresistible photographs to illustrate the fact that chocolate vegan desserts are on par with or better than the traditional counterparts. Photographer and stylist Kate Lewiss gorgeous photos are proof positive. Assisting Kate on the shoot were Clare Gray and Christina Martin, both specialists in vegan desserts who have assisted me for several years, and I appreciate their dedication and long hours in the kitchen.

I honor my family for patience during the year of Frans one track mind, and making available to me their kitchens and space to write in the country. Thank you to my sister-in-love, Professor Linda (oh yes you can) Costigan Lederman; my daughter Tracy, a statistician who scaled recipes and ingredients, and her husband Rob, the liquids guy; and my son Michael and his lovely wife Linda, who know a thing or two about editing and producing. Special thanks to my precious grandchildren who helped select recipes. Georgia and Cecile the Costigals, learned to taste test, and said enthusiastically of the ones they liked, Put it in the book GFran! The little boys, Seth and Eli, while not as verbal at two and a half and one and a half, just smiled and said Nummy! And thanks to Sheila Bender and Leah Breier, other writers in the family, who helped when I asked, and fast.

Colleagues and cookbook authors who graciously shared information and friends who offered support include: Nava Atlas, Robin Asbell, Max and Paul Binder, Daniel Biron, Kris Carr, Betsy Carson, Mary Doyle, Suzanne Fass, Jerry Lyn Field, Alessandra Felice, Natalie Freed, Bryanna Clark Grogan, Caryn Hartglass, Julie Hasson, Liz Hoffman, Dr. Michael Klapper, Linda Long, John Joseph McGowen, Victoria Moran, Sharon Nazarian, Charlene Nolan, Jill Nussinow, Joy Pierson and Bart Potenza, Tal Ronnen, Suzy Rowley, Chad Sarno, Karen Basset Stevenson, Benay Vynerib, and Diane Weinz.

Thanks to the staff and assistants at the Natural Gourmet Institute and the Institute for Culinary Education for hosting my dessert classes, and to all the wonderful people who come to my classes, demonstrations, and conferences. I learn from you all every day.

Thank you to the ever-enthusiastic Jim Eber, who read my rough drafts, and with his unique ability to preserve what I wrote, made them better.

I could write another book about the making of the book, before and after, my assistant Megan Eaton came on board. Megan and I met at the Vida Vegan Blogger Conference held in Portland, Oregon in 2011. When back in New York, I worried aloud to our mutual friend, vegan consultant JL Fields, that keeping track of a dozen versions of a recipe, tester evaluations, and the intricacies of the computer in general had me anxious (okay hysterical). JL suggested I give Megan a call, which I did that Saturday night. On Sunday morning, Megan dug right in, setting up systems (hello Dropbox, Excel, notebooks, and daily lists) and formatting documents. In no time, Megan, a vegan who believes it is never too early to taste dessert, was thinking like a food writer and testing recipes, too.

My recipes were tested by real people in their real-life kitchens around the world, from newbies to pros, in New York City, Canada, and Australia. Thank you to my elite team for excellent work and comments that had us laughing along the way. Your comments and photos made clear which of the recipes were ready for prime time.

Nicole Axworthy

Jane Belt

Kelly Cavalier (can I have all 8?!)

Monica Giannakopolous (and her entire family!)

Clare Gray

James Hultgren (testing while writing his thesis!)

Kimberly Marcus

Sharon Nazarian, The Big City Vegan

Lisa Pitman

Sabrina Ravello

Roberta Roberti

Kim and Ron Sansone

Debra Walter

Eric West



It doesnt matter where I am a cocktail party the dentist the hairdresseras - photo 4

It doesnt matter where I am a cocktail party, the dentist, the hairdresseras soon as people learn about my work the conversation immediately turns into a discussion about diet, health, and chocolate. Does dietary restriction mean chocolate deprivation? (No, it doesnt!) Can I eat safely and healthfully and still eat chocolate, too? (Yes, you can!) Can vegan chocolate desserts possibly taste as good as my old favorites? (Absolutely! As good as, if not better!)

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