BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery - Erin  McKenna In theory this is a great cookbook. I want to make everything Erin has to offer me. But in practice, the ingredients are ridiculous (only a specific kind of soy powder will work? Really?!) and the results are never as good as when I visit Babycakes.
After the first cookbook came out, I was talking to a girl at Babycakes in FL and she told me that McKenna had to alter the recipes for the book. That the ingredients they use in the bakery cannot be bought by the average home cook. So they made changes to get the recipes as close as they could. Which means I'll never be able to replicate the cookie sandwiches I gladly overpay for in the bakery.
So why bother?