From VG Patisserie, a pastry shop in Paris's 11th arrondissement, a locus for creative ferment in the world of food and drink, comes this practical yet good-looking collection of desserts and pastries made without animal products.
There are 80 recipes here, many accompanied by step-by-step photo sequences. Introductory chapters address the creation of doughs, creams, and other fillings using the likes of the latest generation of vegetable oil margarines, coconut cream, and nut and grain milks.
These are assembled into beautiful entremets, cakes, flan-like desserts, macarons, cookies, and even viennoiseries. Recipes lean toward classics such as fraisier and clafoutis, canneles and croissants. Presentations feel modern and and clean, and would look good in any pastry case.
Flexibind. Color photographs throughout. In French.