Description
I know a lot of people from my past that would slap me silly if I were to call it baking. "That's not baking!"
Keep in mind, the term "faking" is firmly tongue-in- cheek. It's a loving sarcastic term of endearment. If there's anything I should say about my passion for food and these dietary philosophies, it's that I approach them from a heavily playful place. So many of these ideas and concepts don't register fun on the surface. I imbue a good time whenever I can. So, I fake!
For me, faking is baking. My wish for the future is that this is what all baking should eventually aspire to. However, any casual muggle glancing in, without our frames of reference, would only see our healthy alternative fakestuffs as nothing more than bizarrely odd fake fakery.
My aim with this book is to hand the keys of faking to those who read it. While the book contains only 30-ish primary recipes, the goal is to give all y'all the skills to locate, tweak, or even create your own tantalizing fakestuffs from scratch.
I aim to give you the skills to convert a recipe into a grain-free (gluten-free), nut-free, egg-free, dairy- free, and sugar-free goodie, all without sacrificing flavor. I also aim to showcase how to take a basic recipe and layer in your own ideas. The included recipes are there simply to illustrate flexibility and provide starting points. Use these lessons, then envision the millions of possible combinations!
Read this book from cover to cover. With a little practice, you should become a top-notch, grade-A, master-faker in no time!
