I received a free copy of this book in exchange for a fair and honest review. All opinions are my own.

Author NEMO shares powerful, compelling recipes for delicious Vegan Desserts in “Vegan Desserts and Large Leavened Products.”

The Synopsis

Vegan Desserts and Large Leavened Products is the complete handbook for vegan pastry and festive baking in the Terra Vegan by Nemo series: panettone, pandoro, colomba, schiacciate, cakes, biscuits and professional pastry bases, all without eggs, without dairy, using plant-based ingredients.

The volume is organised into four sections. First: Great Italian Leavened Breads, Classic Panettone, Pandoro, Colomba, Pan co’ Santi, Schiacciata alla Fiorentina, Walnut and Raisin Schiacciata, Sweet Focaccia. Second: Cakes and Oven Bakes: Torta della Nonna with pine nuts, Chocolate and Raisin Cake, Apple Fritters. Third: Biscuits and Small Patisserie: Almond Cantucci, Wine Rings, Ice-Cream Biscuit, Carnival Ribbons. Fourth: Professional Bases: Vegan Pastry Cream, Mousseline, Chocolate Ganache, Modelling Chocolate, Universal Shortcrust Pastry.

Every recipe was tested with a stand mixer and domestic oven. Plant-based substitutes are precise: soy milk, plant-based margarine, Veggfast as egg substitute, with exact quantities, temperatures and timings.

Vegan patisserie is not deprivation: it is a new language that speaks of respect, beauty and creativity. This book demonstrates that a fragrant panettone, a soft pandoro or a perfect colomba are fully achievable without a single animal ingredient.

The ideal book for anyone who wants to bring traditional Italian sweet baking to the table with the lightness of an ethical, conscious kitchen.

THE REVIEW

This was a much quicker, yet richer, Italian vegan cookbook. The focus on sweet and delicious desserts was a great break from the amazing savory recipes this series has offered so far. The author does a great job highlighting ingredients that forgo eggs, dairy, and other ingredients, instead focusing on strong vegan replacements that keep the powerful flavors people expect from these amazing recipes.

The author brings these recipes to life succinctly and expertly. The book is divided into four equal sections, from breads and cakes to biscuits and other pastries, plus solid bases for other desserts. One personal favorite I had never heard of before was sweet focaccia bread, combining one of my favorite Italian breads with a dessert twist that sounds absolutely delicious.

THE VERDICT

A fast-paced, great reference book for those looking to make delicious vegan Italian desserts, Author Nemo’s “Vegan Desserts and Large Leavened Products” is a must-read Italian cuisine dessert cookbook for those who love vegan cooking. The rich, delicious recipes in this cookbook will resonate with dessert lovers and keep readers coming back to discover new and exciting vegan recipes. If you haven’t yet, please be sure to grab your copy today!

Rating: 10/10

About the Author

Nemo T.V. is an Italian author and culinary consultant specialising in the vegan transformation of traditional cuisine. His vision represents the intersection of Italy’s rich culinary heritage and a profound philosophy of respect for all forms of life.

At the heart of his work lies more than just flavour; it is an ethics rooted in planetary sustainability and the protection of animal welfare. Through his writing, Nemo offers a proven method for rediscovering heritage dishes through a plant-based lens, demonstrating that cooking can simultaneously be an act of love for tradition and a concrete commitment to the future of the Earth. His work invites readers to embrace a conscious lifestyle, where every ingredient is chosen for its nutritional value and its positive impact on the world around us.