RAWSOME VEGAN BAKING (Page Street, 2014, 224 pages, ISBN 978-1-62414-055-6, $19.99 US paper covers) is by Emily von Euw, creator of the blog www.thisrawsomeveganlife.com which gets about a half million page views a month. The techniques, tips and preps come from the blog's site. It is a handsome book, made even the better with the exclusive Premium Binding which stays open for hand free viewing. The subtitle pretty much says it all: "an un-cookbook for raw, gluten-free, vegan, beautiful and sinfully sweet cookies, cakes, bars and cupcakes". It manages to combine three trends in one: raw, vegan, and gluten-free. Certainly these are healthier alternatives to many current desserts that are laden with bad sugars and bad fats. Over 100 recipes go into details such as use of the food processor and blender. An example given is the vanilla chocolate chunk cheesecake with peanut butter which uses oats, pitted dates, bananas, coconut oil, cashews, carob powder, peanut butter and chocolate – everything is raw. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no overall table of equivalents.
Audience and level of use: vegans, desert lovers, gluten-free eaters, fans of raw food.
Some interesting or unusual recipes/facts: s'mores cupcakes; sorbet with strawberries, agave and mint; rhubarb almond crumble with maple oregano glaze; caramel tarts with pistachios and pumpkin seeds; chocolate nut butter cups; blueberry strawberry banana ice cream cake; "endless energy bars" (nuts seeds, figs, raisins, coconut).
The downside to this book: I would have liked more recipes, but I suppose these can be found at the blog.
The upside to this book: the concept and the binding.
Quality/Price Rating: 89.