Boulangerie Végétale : Boulangerie et pâtisserie 100% végétale (Rodolphe Landemaine)

In French. Baker Rodolphe Landemaine offers a book of entirely plant-based recipes, just like those he sells in his Parisian store, Land & Monkeys.

Specific ingredients, technical specifications (kneading with a food processor or by hand, fermentation and shaping, baking), and the basics (stone or rye sourdough, sourdough, margarine, traditional or croissant dough, shortcrust or sweet pastry, praline, almond cream, whipped cream).

Next are chapters dedicated to breads (organic boule, fruit and grain bread, hallot, gluten-free cocoa bread, etc.), pastries (croissants, bostock, butchy brioche, babka, kouglof), travel cakes (madeleine, pancake, brownie, carrot cake), and finally, bakery tarts and cakes (fine apple tart, lemon tart, vanilla flan, and even galette des rois).