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Vegan pastry and desserts expert
Chef Fran Costigan is an internationally recognized culinary instructor, author, and consultant whose innovative recipes marry healthy eating with sumptuous tastes. Fran uses organic and minimally processed ingredients to make rich moist cakes, flaky piecrusts, delightful cookies and bars, creamy puddings and much more. All are white sugar, trans fat and cholesterol free, and absolutely delicious.
Fran's cookbook, More Great Good Dairy Free Desserts Naturally, offers a complete course in exceptional desserts that satisfy vegans and omnivores alike. Her highly anticipated new book, Vegan Chocolate For Everyone (Running Press) will launch fall 2013.
A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran worked as a pastry chef in both traditional and vegan kitchens, before moving into the teaching kitchen over 20 years ago. Home cooks and professionals enjoy her lively classes, which include the Costigan Vegan Baking Boot Camp Intensive®, and she presents demonstrations and workshops at events throughout North America and Europe.
Fran has made her celebrated "Chocolate Cake to Live For" on the FIT TV and her "Organic Vegan Twinkies" have been featured on BetterTV and ABC's Nightline. Her work has been profiled in numerous print and online publications including VegNews, New York Magazine, Veg Family, Vegetarian Journal, Vegetarian Voice, Flavor & The Menu, Desserts Professional, Café Sweets Japan and Organic Spa Magazine.
An advisory board member of the New York Coalition for Healthy School Food, Fran is also a member of the New York Women's Culinary Alliance (NYWCA), Women Chefs and restaurateurs (WCR), the International Association of Culinary Professionals (IACP), and the Authors' Guild.
Fran has been featured in the September 2013 issue of Vegetarian Living Magazine:
Here's the cover of Fran's upcoming new cookbook 'Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts':
"After eschewing butter, cream, and eggs for vegan versions in the ‘80s, Costigan has shaped the art of vegan baking like no other. In fact, many say that Costigan is the country's first-ever vegan pastry chef, and her flawless cakes, cookies, and tarts will make you a believer."
- Colleen Holland: Publisher, VegNews Magazine
"I have nothing but the greatest respect and admiration for the work Fran Costigan does. She is the person the pros, and dedicated amateurs turn to for knowledge of egg-free, dairy-free baking; no one I know does it better".
- Michael Romano: Executive Chef/Partner, Union Square Café
Sally Ekus sally@LisaEkus.com
The Lisa Ekus Group LLC www.LisaEkus.com