2022 IACP Cookbook Award Nomination
“These recipes manage to pull off the rare and difficult feat of being simultaneously beautiful, delicious, and truly approachable for the home baker. That they’re also gluten-free, and in many cases vegan, gives them a touch of the magical, a quality Aran herself possesses.”
—Claire Saffitz, author of Dessert Person
“Aran offers up an array of desserts without gluten that will satisfy any cravings, even if you’re not gluten-free. The bread recipes ensure that beautiful loaves of bread (and even bagels!) are within the reach of all, and cookie-lovers will find something delicious and satisfying.”
—David Lebovitz, author of My Paris Kitchen
“[A] veritable treasure trove for the gluten-averse and those who love them.”
—Vanity Fair
“Just in the past few years, gluten-free baking has undergone a massive renaissance. What used to be lackluster alternatives for the gluten intolerant have streamlined into a wide world of luscious treats we all want to eat. Someone we can thank for that shift is Aran Goyoaga.”
—Food52
“Each recipe has a blend of ingredients calibrated to ensure that your end result isn’t a great gluten-free baked good, it’s a great baked good, period.”
—Washington Post
“Aran’s book, filled with beauty and an abundance of staples, breads, and pastries, is the baker’s companion for those who long for artisanal, gluten-free delights.”
—Laurel Gallucci, author of Sweet Laurel and Sweet Laurel Savory
“Aran’s superpower is her ability to create absolutely stunning recipes that are simple, accessible, and filled with love. . . . Cannelle et Vanille Bakes Simple is nothing short of a masterpiece and exactly what we’ve come to expect from Aran.”
—Zoë François, cookbook author and Magnolia Network host
“Whether you’re looking for gluten-free recipes or just baking inspiration, this wonderful book is for you.”
—Kerry Diamond, founder of Cherry Bombe
“Cannelle et Vanille Bakes Simple is the gluten-free baking bible we all need. Aran has done an incredible job of making a subject that can be overwhelming and mysterious simple and accessible.”
—Odette Williams, author of Simple Cake
“The combination of Aran’s talents as a pastry chef (and baker) along with her heartachingly beautiful styling and photographs makes for a spellbinding book that may never leave your kitchen.”
—Amy Chaplin, James Beard Award-winning author of Whole Food Cooking Every Day
“I am not experienced with gluten-free baking. . . . But, reading Aran’s recipes made me believe that I could excel at all of these efforts.”
—Carla Lalli Music, author of Where Cooking Begins
“Goyoaga’s latest baking book continues her reputation for quality. Recommended for bakers with gluten-free diets but could easily be used by others too.”
—Library Journal
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