Applause!

After completing Vegan Baking Boot Camp, I made a custom birthday pie with Fran’s component theory: that her recipes are building blocks. I used the conversions in her book as a reference--the math worked perfectly! I'm grateful that I can always count on Fran's recipes to work reliably. I used the cookie crust recipe, substituting toasted coconut for the almonds. I made a coconut crème, plus banana creme (banana creme pie recipe). Agave and maple syrup sweetened, and agar and kuzu thickened the creams. The crust was layered with jam-glazed sliced bananas, coconut creme, banana creme and more toasted coconut. Mmm, mmm, mmm…Dessert Heaven!Cindy Briolotta, Health Counselor, Brooklyn

I’m a fan of traditional pastry – flaky, buttery pie crusts, sugar cookies made with white sugar and wheat flour, rich pastry creams and all of that. I’ve even worked as a pastry chef. But when I wanted to make a chocolate cake for a vegan friend, I didn’t know where to begin. Thankfully Fran Costigan came to the rescue. I made her Chocolate Cake. I couldn’t believe how utterly delicious it was! No one who tasted the tender-crumbed, dark chocolate cake guessed that it was made with whole-wheat pastry flour, maple syrup, no eggs and oil instead of butter. Even I, the big doubter, was terribly impressed and very pleased to know that such good confections can be made in a healthful manner without losing their taste. Cooking from Fran’s book has taught me to open my mind to new possibilities. Vegan I am not, but I’d make this cake (and many of her other recipes) again, purely for my own selfish enjoyment.
Deborah Madison, award-winning author of Vegetarian Cooking for Everyone

The Cake and the cookies that Fran created for our family were out of this world!
It was heaven on earth for me to feed these delicious morsels to Chevy and our daughters -- pleasurable AND healthy AND good for our planet all rolled up together! EVERYONE needs to experience Fran's creations!Jayni Chase

Fran's recipes are delicious and innovative. She is truly the queen of vegan desserts.
Jennie Matthau, Director, Natural Gourmet Institute

Count me among Fran Costigan’s legion of fans. Though I am not a vegan, I am passionate about her desserts and eager for more recipe ideas. My conversion happened one summer evening when she made two orange cakes – one, with dairy products and ‘conventional ingredients;’ the other, ‘her way.’ She then conducted a blind tasting. Fran’s light-as-a-feather, flavor-packed, dairy-free cake took the cake, so to speak. I gobbled up the whole slice, had another for breakfast and now dabble in healthy, vegan baking at home. I’ve shared Fran’s recipes and her charming books with my husband, former New York Times restaurant critic Bryan Miller, and with many friends and colleagues. All I can say is, we need more, more and more of Fran and her inspired desserts.Amy O’Connor, Editor, Good Food

Who wouldn’t love to merge health and dessert?  It appears that Fran Costigan's intent is to create delicious desserts that are decadent, but also provide real nutritional value.  From my perspective, she has certainly succeeded.
Fran Costigan’s extensive culinary experience combined with her desire to have her cake and eat it too has resulted in too many ‘healthy’ dessert recipes to fit into  just one cookbook.  More Great Good Dairy-Free Desserts Naturally is a follow up to her first work, Great Good Desserts Naturally! It would be hard to top this second edition. Alisa Fleming: www.GoDairyFree.org

I've personally baked with Fran at one of her vegan baking boot camps in NYC and can say first hand that everything is tasty, easy to make and just plain wonderful. Buy the book, and start with the chocolate cake to live for. Next the delectable uncoffeecake, and then the very tasty great big orange bundt cake. You will love them all.
Debra, Member American Personal Chef Association (APCA), MI

Fran Costigan's information packed book showcases her vast experience as a professional pastry chef and her dedication to healthy cuisine. Fran has triumphed in what I consider the most difficult aspect of natural foods cooking. Having had the great fortune to sample many of Fran's luscious desserts, I can say only that "The proof is in the pudding and the cakes and the tarts..."
Ken Bergeron, author of Professional Vegetarian Cooking, Gold Medal in the Culinary Olympics

I made the Chocolate Cake to Live For again (it seems to be better each time I make it) for our wedding anniversary. I thought it was a great way to celebrate: make a cake for ourselves. My husband loved it.
Aylene, Culinary, San Francisco

For my son's 7th birthday he wanted chocolate cupcakes in school. As a mom who makes a living helping parents raise healthy children, I grabbed "More Great Good Dairy-Free Desserts Naturally" and made the Chocolate Cake...to live for. Only twist was I bought dinosaur molds and made very cool 3-d dinosaur "cupcakes." You should have seen the faces on the kids in his class when we handed these out -- and then lots of mmmm's and smiles after the first bite! I usually bring in frozen bananas for a healthy, dairy free birthday treat, and although those usually go over great, I know my son was so happy to have a cake option this year. 
Thanks Fran!Michele Katz, michele@iwillbehealthy.com 

I tasted Fran Costigan's new incredible organic- gourmet vegan twinkie at a book party. It is simply the most delightful dessert I have had in a long time (well, since a friend brought me her Chocolate Cake to Live For)! Fran’s version of the twinkie is refreshing and light, sweet but not too sweet and would be perfect for an after dinner treat when you don't want a heavy dessert--or the perfect mid-day pick me up with tea! I wish I could have Fran personally make me a batch every week......”
Lucy Woodward, recording artist, Atlantic Records 'while you can'

WOW! My baby daughter was diagnosed with egg and dairy allergies, so I thought our dessert future was looking pretty gloomy. I love to bake and I could never have thought that something that has no eggs or dairy can taste sooooo good. The recipes are easy to follow, and don’t take too much time.Elena Ryniker, South Auckland, New Zealand