When I visited the Farmer’s Market in Tokyo, there was one thing that was prevalent, which I never saw so much at a farmer’s market in the US and that is how many booths there were dedicated for plant-based desserts.
Needless to say, it was fantastic to try some of these desserts but when I found out that Rainbow Nourishments creator (and awesome food photographer), Anthea Cheng was releasing a book titled “Incredible Plant-Based Desserts“, I had to give give it a try! Because I myself, wouldn’t mind learning how to create these desserts for my family. (NOTE: This is a hardcover book)
For one, I was expecting to see awesome food photography in this cookbook and Anthea no doubt delivered. I have a pet peeve of cookbooks that don’t show photos to show what the actual finished dish/dessert looks like. I will say that “Incredible Plant-Based Desserts” does showcase the photos along with the recipe.
But she kicks off by showing the kitchen appliances which she used to make these desserts, utilizing vegan and gluten-free and refined sugar-free ingredients and then she showcases various breakfasts, snacks, cafe-style treats, cakes, condiments and frosting and more!
The yogurt popsicles and bliss balls were something I felt confident that I can make. But the various cookies, cupcakes and the Berry and Lemon Cheescake (featured on the cover) are something I immediately want to try and make.
In terms of variety of plant-based desserts, presentation of recipe and beautiful photography, Anthea Chang’s “Incredible Plant-Based Desserts” is a five star book!
Highly recommended!
