The Vegan Pastry Bible by Toni Rodríguez - English & Spanish Language

THE VEGAN PASTRY BIBLE | Fundamentals of Vegan Pastry and Viennoiserie by Toni Rodriguez

Toni Rodríguez is a pioneer of modern vegan pastry and viennoiserie. With this work, which is the result of his experience, extensive research & development and continuous work with plant-based ingredients, Toni is sharing the fundamentals of modern vegan pastry and viennoiserie.

Packed with over 100 plant-based recipes, 500 step-by-step photos, chef’s tips and techniques, in The Vegan Pastry Bible, Toni has included everything you need to know about modern plant-based pastry in the 320 pages of this book. His aim is to make vegan pastry accessible, surprising, ethical, creative and fun to any baking en­thusiast and professional. With this book in your hand you will never have to make compromises on flavor, texture and design of your plant-based desserts.

The Vegan Pastry Bible is organized in 10 Sections:

1. Theory with ingredient understanding & vegan elaborations: explaining the role of ingredients and vegan elaborations

2. Basic preparations: step-by-step recipes of homemade cream margarine, whipped cream, “butter” cream, pastry cream, English cream, gluten-free
    flour mix, homemade praline etc.

3. Sponge Cakes: walnut brownie, lemon cake, marble cake, gluten-free apricot cake, banana bread, muffins, financier, etc.

4. Viennoiserie: brioches, cinnamon rolls, babka, stollen, doughnuts, croissants, berliner, millefeuille, gallette des rois, ensaimada, etc.

5. Breakfasts and snacks: waffles, blueberry scones, flapjacks, anise rolls, etc.

6. Cookies and shortbread: different types of cookies (honey, chocolate, gianduja, oatmeal), different shortbread recipes (plain, chocolate, sugar-free,
    gluten-free), pasta frolla, bourdalou tart, crostata, pastiera, polvoron, apple pie, pecan pie, lemon pie, chocolate tart, gateaux basque, etc.

7. Macarons and petit-fours: Italian and French meringue macarons, different types of fillings (chocolate and raspberry, vanilla, pistachio, etc), tuilles,
    canneles

8. Chocolate: white chocolate, “milk” chocolate, chocolate spread, bounty, rocher, truffles

9. Pastries - step by step recipes of individual cakes and entremets: Peanut Bomb cake, Carrot cake, Coulant, Opera, Sacher, Medovik, Rafaello,
    Cannoli, Plaisir Sucre, Pistachio Raspberry Dacquoise, Cheesecake, German Chocolate Cake, Raspberry Cake Roll, Buche de Noel, Cherry Galette. 

10. Creams, flans and mousses: Tiramisu, catalan cream, pastéis de Belém, classic flan, Parisian flan, hazelnut flan, chocolate mousse.

Language: English & Spanish
Hardcover: 320 Pages