Bookverdict.com

Coscarelli taps into her Italian roots for her third cookbook (after Chloe's Vegan Desserts). It can be hard to imagine Italian food without dairy, and the author tackles the issue head-on: simple nut- and soy-based substitutes stand in for mozzarella, parmesan, ricotta, and creamy sauces while canola oil, vegetable shortenings, and coconut oil make decadent desserts such as raspberry tiramisu cupcakes and Nute...Log In or Sign Up to Read More