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The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese - Hardcover
- PublisherNew Society Publishers
- Publication date2021
- ISBN 10 0865719624
- ISBN 13 9780865719620
- BindingHardcover
- LanguageEnglish
- Number of pages256
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The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese
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The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese
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hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_434339484
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TheArtofPlant-BasedCheesemaking,SecondEdition Format: Electronic book text
ISBN 10: 0865719624
ISBN 13: 9780865719620
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TheArtofPlant-BasedCheesemaking,SecondEdition Format: Electronic book text
ISBN 10: 0865719624
ISBN 13: 9780865719620
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Art of Plant-Based Cheesemaking : How to Craft Real, Cultured, Non-Dairy Cheese
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The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese (Hardback or Cased Book)
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New Society Publishers 5/25/2021, 2021
ISBN 10: 0865719624
ISBN 13: 9780865719620
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Hardcover
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Hardback or Cased Book. Condition: New. The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese 2.05. Book. Seller Inventory # BBS-9780865719620
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The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese
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The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese
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Art of Plant-Based Cheesemaking : How to Craft Real, Cultured, Non-Dairy Cheese
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The Art of Plant-Based Cheesemaking, Second Edition (Hardcover)
Published by
New Society Publishers, Gabriola Island, 2021
ISBN 10: 0865719624
ISBN 13: 9780865719620
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Hardcover
Seller: Grand Eagle Retail, Fairfield, OH, U.S.A.
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Hardcover. Condition: new. Hardcover. Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.Learn the craft of 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 colour photos and enhanced step-by-step instructions, coverage and new information includes:Eight new cheesemaking recipes plus dozens more from beginner to proNew coverage of "mixed method" fast-firming cultured cheesesGoing beyond nuts and seeds and using legumes for cheesemakingDairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour creamGrowing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsulesLactic acid fermentation and how to use it in cheesemakingExpanded coverage of flavours, aging, rind curing and smoking, and working with white and blue moldsNew 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 Edition is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations. Expanded & updated with over 150 color photos, The Art of Plant-based Cheesemaking, 2nd Edition is the acknowledged bible of vegan cheesemaking bible. Includes 8 new cheesemaking recipes, working with white & blue molds, nut, kefir, legumes, and other culture preparation, rind smoking, and a new section on cooking with vegan cheese. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780865719620
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