Home » Art of Plant-Based Cheesemaking, Second Edition
Product Image

Art of Plant-Based Cheesemaking, Second Edition

Karen McAthy
€44.99
Quantity:
In stock with our UK publisher. 14-28 days
Delivery/Collection within 10-20 working days
14 days return policy Shipping & Delivery
A01=Karen McAthy
Age Group_Uncategorized
Age Group_Uncategorized
aged
aspiring
Author_Karen McAthy
automatic-update
brie
cashew
Category1=Non-Fiction
Category=VFD
Category=VSZ
Category=WBJ
Category=WBJK
Category=WK
cheesemakers
cook
cookbook
cooking
COP=United States
craft
crafting
creations
culinary
cultured
dairy-free
delicious recipes
Delivery_Delivery within 10-20 working days
diets
diy
eq_bestseller
eq_food-drink
eq_health-lifestyle
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_self-help
equipment
feta
foodies
gift
gruyere
guide
homemade
ideas
Language_English
lovers
melt
new
non dairy cheese
PA=Available
pairings
plant based
Price_€20 to €50
PS=Active
quick
resources
Seasonal
snacks
softlaunch
step by step
vegan
vegetarian

Product details

  • ISBN 9780865719620
  • Weight: 635g
  • Dimensions: 254 x 203mm
  • Publication Date: 25 May 2021
  • Publisher: New Society Publishers
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
Secure checkout Fast Shipping Easy returns
Description

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 color photos and enhanced step-by-step instructions, coverage and new information 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 and using legumes for cheesemaking
  • Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream
  • 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 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.

About Karen McAthy

Karen McAthy is founder and co-owner of Blue Heron Creamery, a dairy-free, plant-based artisan cheese and vegan foods company in Vancouver, BC, which creates authentic and cultured non-dairy cheeses. McAthy is a sought-after educator in the world of plant-based food and award-winning author. www.blueheroncheese.com

More from this author