Karen Mcathy: The Art of Plant-Based Cheesemaking, Second Edition, Gebunden
The Art of Plant-Based Cheesemaking, Second Edition
- How to Craft Real, Cultured, Non-Dairy Cheese
(soweit verfügbar beim Lieferanten)
- Verlag:
- New Society Publishers, 05/2021
- Einband:
- Gebunden
- Sprache:
- Englisch
- ISBN-13:
- 9780865719620
- Artikelnummer:
- 10305169
- Umfang:
- 256 Seiten
- Ausgabe:
- Revised and Expanded
- Gewicht:
- 930 g
- Maße:
- 257 x 208 mm
- Stärke:
- 23 mm
- Erscheinungstermin:
- 25.5.2021
- Hinweis
-
Achtung: Artikel ist nicht in deutscher Sprache!
Klappentext
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 CRAFTof 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 Editionis 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 McATHYis 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.
