Placeholder text

Go to cart

The Art of Plant-Based Cheesemaking, Second Edition

By Karen Mcathy

The Art of Plant-Based Cheesemaking, Second Edition

By Karen Mcathy

0 - Default Title
Description
EXPANDED AND UPDATED SECOND EDITION OF THE GOURMAND WORLD COOKBOOK AWARDS, 2018, VEGAN CATEGORY WINNER. Elevates vegan cheese to a whole new level. - MIYOKO SCHINNER, author, Artisan Vegan Cheese Karen is a food magician! I've been a fan of her plant-based cheeses for years and no others can compare. - EM VON EUW, author, The Rawsome Vegan Cookbook LEARN THE CRAFT of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the "plant-based cheesemaking bible" takes vegan cheesemaking to a new level. Containing over 150 full color photos and enhanced step-by-step instructions, coverage includes: - Eight new cheesemaking recipes plus dozens more from beginner to pro - New coverage of "mixed method" fast-firming cultured cheeses - Going beyond nuts and seeds to include legumes in cheesemaking - Dairy-free cultured butter, sour cream, and oat, cashew, and coconut yogurts - Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules - Lactic acid fermentation and how to use it in cheesemaking - Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds - New recipe section for cooking with dairy-free cheeses including coeur a la creme, buttermilk fried tempeh, and more. The Art of Plant-based Cheesemaking, Second Edition is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. Karen is an icon and artist in her field and this book may just be her Sistine Chapel. Buy this book! - AFRIM PRISTINE, author, For the Love of Cheese A must-have in the collection of any culinary aficionado! - MARGARET COONS, founder and CEO, Nuts for Cheese Delivers the real goods like no other. - VESANTO MELINA, MS, author, Becoming Vegan KAREN McATHY is an award-winning author, a world-renowned educator in the world of plant-based cheese, and founder and co-owner of Blue Heron Creamery, a plant-based artisan cheese and vegan foods company in Vancouver, BC.
Product details
Edition:
2
Number of Pages:
256
Release Date:
2021-05-25
Publication Date:
2021-05-25
Publisher:
New Society Publishers
Languages:
Original: English
ISBN10:
0865719624
ISBN13:
9780865719620
GPSR Manufacturer Reference:
[email protected]
Weight:
919 g
Height:
215 cm
Width:
261 cm
Thickness:
22 cm
Buy on Amazon
Currently sold out