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Sunday, 24 April 2011

Doughnuts! Doughnuts! Doughnuts!

Two of my favourite things: baked goods and beautiful women. The book for me: BabyCakes Covers the Classics: Gluten-Free Vegan Recipes from Donuts to Snickerdoodles by (hel-lo) Erin McKenna, founder of the acclaimed BabyCakes NYC bakery.* Erin McKenna makes delicious refined sugar-free, gluten-free, wheat-free, soy-free, casein-free, egg-free, vegan, and kosher treats. To be honest, I tend to be suspicious of vegan desserts but I'll take New York Times foodie Mark Bittman at his word when he claims that, "Vegan or not, gluten-free or not, Erin McKenna's donuts are the best I've had in twenty years without exception." McKenna is wary of overly processed vegan market substitutes and relies instead on natural ingredients like agave, rice flour, apple sauce, and coconut oil. BabyCakes Cover the Classics is a follow-up to McKenna's very popular debut cookbook BabyCakes of 2009.

Yes, please.

That's McKenna in the red bow tie.

Looks even better than Cheskie's!

I prefer the sp. "doughnut" but, still, yum.

Three pour emporter svp.

*Please pardon the in-no-way-meant-to-be-misogynistic objectification of the lovely Erin McKenna. I like to think I can get away with it because I'm a woman and small in size (i.e. non-threatening) and because my tone is intended to be playful but, of course, these things do not necessarily come across in this anonymous word medium. I just think young McKenna photographs as well as her treats. And it should be noted that I held off from making any (obvious) "babycakes" puns.

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