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  • Published: 16 November 2021
  • ISBN: 9781632173706
  • Imprint: Blue Star Press
  • Format: Hardback
  • Pages: 320
  • RRP: $75.00
Categories:

Cannelle et Vanille Bakes Simple

A New Way to Bake Gluten-Free (with Vegan Options for Most Recipes)




Cannelle et Vanille's Aran Goyoaga shares 100 recipes that showcase how uncomplicated and delicious gluten-free baking can be. 

Cannelle et Vanille's Aran Goyoaga shares 100 recipes that showcase how uncomplicated and delicious gluten-free baking can be. Her previous cookbook was a Most-Anticipated Fall Cookbook from Food & Wine, Food52 and Bon Appetit, a New York Times Holiday Books Pick, and a 2020 James Beard Award Semifinalist.

Cannelle et Vanille Bakes Simple is all about easy-to-follow, gluten-free recipes for enticing breads, cakes, pies, tarts, biscuits, cookies, and includes a special holiday baking chapter. 
 
Aran also shares her gluten-free all-purpose baking mix so you can whip up a batch to keep in your pantry. An added bonus is that each recipe offers dairy-free substitutions and some are naturally vegan as well. With inventive, well-tested, recipes and Aran's clear guidance (plus 145 of her stunning photos), gluten-free baking is happily unfussy, producing irresistibly good results every time. 
 
Recipes include:

   • One-Bowl Apple, Yogurt, and Maple Cake
   • Double Melting Chocolate Cookies
   • Honeyed Apple Pie
   • Buttery Shortbread
   • Lemon Meringue Tartlets
   • Baguettes, brioche, and boules
   • Crispy Potato, Leek, and Kale Focaccia Pie
   • Pumpkin and Pine Nut Tart
   • And so many more tempting recipes

  • Published: 16 November 2021
  • ISBN: 9781632173706
  • Imprint: Blue Star Press
  • Format: Hardback
  • Pages: 320
  • RRP: $75.00
Categories:

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Praise for Cannelle et Vanille Bakes Simple

Praise for Cannelle et Vanille:

“This book of 100 everyday favorites is not only extremely inspiring, it's equally doable.”
—Food52

“A dreamscape of meals for feeding a family or entertaining.”
—Bon Appétit

“Excellent recipes...
The New York Times

“If you’re a fan of Aran Goyoaga—pastry chef-turned James Beard Award-winning blogger and photographer—and her critically acclaimed blog, Cannelle et Vanille, you’ll want to pick up this cookbook.”
—Food & Wine

“Wherever you choose to begin, you’ll find Goyoaga’s inimitable sensibility: Her recipes are always inspiring and beautifully presented.”
—Fine Cooking

“Goyoaga's latest book will tempt you to wrestle home a farmer's market haul and spend the afternoon with one of her delicately-spiced, nourishing recipes.”
—Epicurious

“This beautiful book is brimming with recipes celebrating the idea that centering life around a nourishing kitchen is something worth striving for.” 
—Heidi Swanson, author of Super Natural Cooking

“Aran [Goyoaga]'s storytelling, like her photography, is dreamy—this isn't a book you only cook from so much as slide into the world from.”
—MindBodyGreen

"Keep a copy in your kitchen, and I know you'll reach for it often."
—Molly Wizenberg, author of A Homemade Life and Delancey
 
"The recipes make sense for everyday life, and they are wholesome without subscribing to a particular diet. Reading about and cooking Aran’s food takes me to another place—one that is calm and lovely—and inspires me towards a table with friends."
—Sara Forte, Sprouted Kitchen and Sprouted Kitchen Bowl + Spoon

“Filled with inspired yet down-to-earth stories and recipes, Aran’s beautiful book opens up her personal world of food to make ours more delicious.”
—Renee Erickson, chef of Sea Creatures restaurants and author of A Boat, a Whale & a Walrus
 
“Aran’s recipes are both comforting and inventive. … This book also reminds me to slow down, be present, and fill each day with intention.”
—Ashley Rodriguez, author of Date Night In and Let’s Stay In
 
“Aran’s book is a journey of food, nourishment, and family. … The food is foundational and celebratory—it makes us want to cook, eat, and live authentically with the ones we love.”
—Karen Mordechai, creator of Sunday Suppers and author of Simple Fare

“[Aran] Goyoaga relies on a whole-food philosophy that shines through each recipe... These are flexible meals to impress.”
—Library Journal