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

Author NEMO shares some insights into baking dry desserts in the book “Biscuits and Confectionery.”

THE SYNOPSIS

Macarons are the most technical preparation in all of dry patisserie, and the most sensitive to their surroundings: humidity, temperature and resting decide the outcome before the oven has any say. This volume starts there, deliberately.

Five chapters: macarons, madeleines and financiers, fine biscuits, confectionery and sweets, dry pastries and petits fours. Once past the first chapter, the rest runs downhill.

THE REVIEW

This was a fascinating and engaging entry in this vegan cookbook series. The author does a fantastic job providing detailed analysis and insight into the intricacies of dry baked goods and how to make them using baking products. The recipes are delicious, and readers will appreciate the time and effort that goes into not only the ingredients but also the recipes themselves.

Readers will appreciate how the author explains in great detail why dry baked goods such as macaroons are some of the most difficult to master. From understanding the temperature and humidity when baking these products to the amount of time needed for the product to rest after being baked and how these ingredients interact with one another, the book allows the reader to understand these ingredients in greater detail and develop the patience and knowledge needed to delve into baking these various desserts, including those delicious macaroons and biscuits.

THE VERDICT

Compelling, engaging, and detailed, Author Nemo’s “Biscuits and Confectionery” is a must-read non-fiction book for vegan baking. The knowledge readers gain from learning how to develop these specific, delicate recipes will stay with them long after they finish the book, keeping them invested until the final page. If you haven’t yet, please we should 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.

https://www.goodreads.com/book/show/257983412