Artisan Vegan Cheeseby Miyoko Schinner
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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.
For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.
- Book Publishing Company, The
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- Barnes & Noble
- NOOK Book
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- 2 MB
Meet the Author
Miyoko Schinner has been a vegetarian for over forty years and vegan for over half of that time. She is the author of The Now and Zen Epicure and Japanese Cooking:Contemporary and Traditional. Miyoko, who has an on-line, whimsical cooking show called Miyoko's Kitchen, has been teaching, cooking, and writing about vegan foods for over thirty years. She shares her passion and knowledge of vegan cuisine in her classes, and will be co-hosting "Vegan Mashup," a public television cooking show, starting fall 2012. She lives in Northern California with her husband, children, dogs, cats and pet chickens.
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Nook e-book format is frustrating. I will no longer purchase an electronic cookbook.
I have to admit that I've only made one recipe so far but it was fantastic. Even my staunch meatavore friends really liked it and requested more. Things to keep in mind: There is a lot of advanced preparation so if you want cheese for a dish you need to start preparing a week in advance at least. It's not labor intensive at all, just a lot of waiting for things to ferment, age, etc., exactly like good dairy cheese. However, if they're all as scrumptious as what I've already tried, totally worth it. I had a hard time finding some of the ingredients and ended up ordering some of the more rare stuff online. A bit of a hassle but I'm telling ya, dang it's good! I will definitely be making more of the recipes.
Whrres cotlon? -jen