<< View All Events
Fran Costigan - From Vegan Cane to Okinawan Black Sugar
Let’s take another look at granulated sweeteners
From Vegan Cane to Okinawan Black Sugar, Chef Fran is looking further into granulated sweeteners. All sweeteners used in Essential Vegan Desserts are less refined but there are differences. Come learn that those differences are!
Come hungry, and bring all your questions for Chef Fran Costigan!
About Fran Costigan
Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue.
Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®.
For more information, www.francostigan.com.
Wednesday, October 12th
Share this Event:
Listen on:
Related Video FAQs:
- What is your preferred sugar for making sweet and sour sauce, bbq, etc.?
- Is Monkfruit in your container of sugars you don't like?
- Are sugars labelled Fair Trade organic?
- Which granulated sugars work for glazes or creams?
- If substituting black sugar in recipes, is there a standard ratio?
- What do you think about Cane Sugar and Swerve?
- What is the differrence between regular sugar cane and Okinawa black sugar cane?
- What is Erythritol? Is it safe to use as a sweetener?
- Do you have a favorite chocolate muffin?
About this Event