Artisan Vegan Cheese

Artisan Vegan Cheese

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by Miyoko Nishimoto 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 ounterparts 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

Overview

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 ounterparts 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, crèmefraîche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrées, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.

Product Details

ISBN-13:
9781570672835
Publisher:
Book Publishing Company, The
Publication date:
08/01/2012
Pages:
192
Sales rank:
113,688
Product dimensions:
8.10(w) x 10.80(h) x 0.90(d)

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Artisan Vegan Cheese: From Everyday to Gourmet 4.4 out of 5 based on 0 ratings. 5 reviews.
Anonymous More than 1 year ago
Nook e-book format is frustrating. I will no longer purchase an electronic cookbook.
Dogwish More than 1 year ago
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.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Whrres cotlon? -jen
Anonymous More than 1 year ago
Im 14