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Artisan Vegan Cheese
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.
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Reviews
This is the laziest, most frustrating book I've ever wasted money on. The cheeses, the 4 I have tried are awesome but the book!?! The page numbers referenced in recipes are from the print version so you can't find them in the iBook. Not a problem I hear you say, use the index. Nope, no can do, the index has no page numbers and isn't linked. There's a disclaimer that this is done on purpose and the index is just so you know what you can search for. Lame. When you do search the results come back with chapter headings. So I bookmarked two recipes in one chapter, 3, 4 recipes. They all appear in the bookmark lists with the exact same text from the chapter heading so you can't tell which link is to which recipe. The iBook format allows for some beautiful interactive books, images, audio, video. This is no better than a scan of a book. So disappointing guys. And once again, the recipes make amazingly great cheeses but good luck finding them and being to quickly reference them.
By melvinPrice
Can’t wait to try these recipes out. I’ve seen Miyoko demonstrate at World Veg Festival in San Francisco and I’ve tasted how good they were. I was sold at first bite!
By veggiedude