Mark Bittman’s Guide to ‘Veganizing’ Breakfast Baked Goods
In Mark Bittman’s latest cookbook, How to Bake Everything, there are 703 pages of just what was promised: Every damn thing there is to know about baking from “acceleration of fruit ripening” to “zuppa inglese.” But we aren’t going to spoil what those are because you should just buy the book and find out yourself.
The New York Times columnist knows what we want, which is an extensive chart of every possible baking substitution you might need, whether you’re gluten-free, vegan, lactose intolerant, sugar-averse, or just have excess whole wheat flour to use up. We want to know how to make natural food coloring. An entire chart of different cake pans and what to do with them. How to make ice cream without a machine. A matrix of cake mixes matched with compatible filling, frosting, and glaze flavors. More ways to build upon no-knead bread magic. I mean, come on.
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