Jerrelle Guy

The "concept" of the book--giving vegan and gluten free options--paired with stories of the flavor profiles the author grew up with make for a really interesting book. I would think that if you were a baker and wanted to experiment with baking vegan or gluten free this would be a good way to do that. But . . . I think the recipes could have used a proofreader. The Plum Chai Pie, for example, calls for 5-6 plums for a 9 inch pie. Umm. Those would have to be monster sized plums I think. But it just says "plums" with no context. There are multiple other measurements that seem questionable enough that I don't want to waste the effort baking the item by the directions the first time to figure out if 1) it is correct or 2) what it should be. I would have given the book 4 1/2 stars if I trusted the copyediting.… (plus d'informations)