Artisan Vegan Cheese: From Everyday to Gourmet
Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm.
What people are saying - Write a review
Books seems good, however consider buying the actual book rather than the ebook. Ebook style is very confusing, pages don't line up with actual book pages, wish the ebook version had been done exactly as the book, I can't get a sense of the book and feel I can constantly going all over the place just to try and find the page I need. For this i'm giving it a 2 start because its been very hard to navigate through, making any recipe has been difficult to find and flip through pages automatically . Nothing against the actual book, but I will not be buying any more ebooks if this is how they are made, definitely not worth it unless they make it more as a linkable pdf that makes it seem more or a real book.
Excellent tutorialUser Review - kirio53 - Overstock.com
Text is clear and plenty of photos to illustrate directions. Lots of different cheese options too. Read full review
CHAPTER 4AlmostInstant Cheeses
Cheese Sauces and Fondue
Entrées and Accompaniments
Sweet Cheese Dishes and Desserts