BABYCAKES: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery by Erin McKenna (Clarkson Potter Publishers) came out this month. Attention those with food allergies: here's proof that you can bake your cupcake and eat it too. BabyCakes, the Lower East Side's beloved gluten-free, vegan bakery that opened in 2005, presents their famous, tried-and-true recipes for making scrumptious, healthy treats. Now, those who don't live right in Manhattan can enjoy these special, delightful concoctions, and you don't have to have allergies or be a vegan to enjoy them. Many people imagine baked goods made without eggs, wheat or dairy to be lacking moisture, texture and flavor. BabyCakes NYC (and now West Hollywood!) will force you to re-evaluate your previous notions of alternative baking. The cookbook features full-color photographs and recipes for biscuits, scones, teacakes, cupcakes & frostings, cakes, crumbles, pies, cobblers and drinks, and is sprinkled with celebrity fanmail about the bakery. I am not a vegan, nor do I have food allergies, but I adore these recipes, and BabyCakes' goodies will win over the pickiest of eaters. In case you're still skeptical: McKenna received the very prestigious "Best Cupcake" award in 2006 from New York magazine. Log onto BabyCake's website for more information.
