The Vegan Pastry Bible | Fundamentals of Vegan Pastry and Viennoiserie by Toni Rodriguez Hardcover – January 19, 2023

My excitement was palpable when the book arrived; its layout, the professional photos, and the beautiful colors are truly stunning. However, as I tried the recipes, I stumbled upon a few aspects that were not as great as I'd hoped.I was honestly a bit taken aback when I tried the apple pie recipe and found shortbread as the crust instead of the usual shortcrust. It's super buttery, which some might love, but it was a bit too much for us and we couldn't really enjoy it. Traditionally, we use shortcrust.The donuts turned out looking picture-perfect, just like the ones in the book, which was great. But when it came to eating them, I noticed they weren't as soft inside as I hoped. They're still ok, just not as fluffy as I like my donuts to be. Maybe a little tweak is needed somewhere in the mixing or cooking process.I noticed a little hiccup with the Levain Cookies recipe. The ingredients list includes salt, but then it seems to vanish when you get to the instructions – it's not mentioned at all. I followed the recipe to the letter and ended up missing the salt because it wasn't pointed out when to add it. Just a heads-up for others: keep an eye out for that salt in the ingredients, so it doesn't get left out of your cookies!I also found it a bit unusual that all the liquid measurements in the recipes are in grams instead of milliliters. Since different oils can vary in weight and even water can be slightly heavier if it's more saline, this might affect the outcome of the recipes. It's a bit confusing, especially because the recipes are so precise with milligram measurements for other ingredients, but then switch to grams for liquids, which could throw things off a bit for those not using a scale calibrated for such specific measurements.With the recipes in this book, I've learned to dial down the salt to about 50% of what's called for, which seems to suit our tastes better.

So far the book has been very good and the information priceless. Unfortunately it has 2 typos that if someone can explain or know what they really are I’ll be grateful for it. 1st On the cannoli recipe it says lemon grass in the ingredients list but in the instructions it says limoncello. 2nd typo is in the flan recipe, where it ask for .5 iota I’m assuming it means agar agar but really don’t know. I looked it up and couldn’t find what ingredient the author meant. Like I said good information and so far all recipes had worked but for a $70 book I think they should look into these typos on the recipes. Will try this week with agar agar since I’ve done vegan flan before with it. Maybe will make update on these two recipes with correct ingredients. Thank you for the book I’m sure it’s not the author’s fault but the publisher.

I've been eyeing this book for a long time and I'm so glad I bought it! The images are gorgeous and the recipes very well laid out. I have yet to try one out but I am so excited!