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Original Essays | September 17, 2014

Merritt Tierce: IMG Has My Husband Read It?



My first novel, Love Me Back, was published on September 16. Writing the book took seven years, and along the way three chapters were published in... Continue »
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    Love Me Back

    Merritt Tierce 9780385538077

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5 Burnside Cooking and Food- Vegan and Raw Food
2 Home & Garden Cooking and Food- Vegan and Raw Food
15 Local Warehouse Cooking and Food- Vegetarian and Natural
25 Remote Warehouse Cooking and Food- Vegetarian and Natural

Artisan Vegan Cheese: From Everyday to Gourmet

by

Artisan Vegan Cheese: From Everyday to Gourmet Cover

ISBN13: 9781570672835
ISBN10: 1570672830
All Product Details

 

Synopses & Reviews

Publisher Comments:

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, and a variety of tangy dairy substitutes, such as vegan sour cream, cr me fra che, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entr es, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and San Fran cheesecake.

What Our Readers Are Saying

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Average customer rating based on 2 comments:

vgnchk, March 7, 2014 (view all comments by vgnchk)
Have just tasted the sharp cheddar. Phenomenal. The best vegan cheese I've ever had, hands down.
Was this comment helpful? | Yes | No
Joelle Anthony, December 10, 2012 (view all comments by Joelle Anthony)
A Frenchman is eating the Garlic Chive Cream Cheese and says, "It's good! You can't beat that!" A Frenchman!

Seriously, I have only made the above, and the Chipotle Cheese Sauce, but both were great successes. I am moving on to the ones that take longer and the ones that have to age, but I'm feeling very excited by this. It's different than all the other vegan cheese recipes as they require culturing (most try to fake this with flavouring, like lemon).

The book is easy to understand and very well-written.
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Product Details

ISBN:
9781570672835
Author:
Schinner, Miyoko Nishimoto
Publisher:
Book Publishing Company (TN)
Subject:
Cooking and Food-Vegetarian and Natural
Publication Date:
20120831
Binding:
TRADE PAPER
Language:
English

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Related Subjects

» Cooking and Food » By Ingredient » Dairy and Eggs » General
» Cooking and Food » Vegetarian and Vegan » Vegan and Raw Food
» Cooking and Food » Vegetarian and Vegan » Vegetarian and Natural
» Metaphysics » Healing

Artisan Vegan Cheese: From Everyday to Gourmet New Trade Paper
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