The Art of Plant-Based Cheesemaking, Second Edition - 2nd Edition by Karen McAthy (Hardcover)
Similar Products
Products of same category from the store
All
Product info
<p/><br></br><p><b> About the Book </b></p></br></br><p>Expanded & updated with over 150 color photos, <i>The Art of Plant-based Cheesemaking, 2nd Edition </i>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.</p><p/><br></br><p><b> Book Synopsis </b></p></br></br><p><strong>Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.</strong></p><p> 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. </p><p>Containing over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes: </p><ul><li>Eight new cheesemaking recipes plus dozens more from beginner to pro</li><li>New coverage of mixed method fast-firming cultured cheeses</li><li>Going beyond nuts and seeds and using legumes for cheesemaking </li><li>Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream </li><li>Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules </li><li>Lactic acid fermentation and how to use it in cheesemaking </li><li>Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds </li><li>New recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more. </li></ul><p><em>The Art of Plant-based Cheesemaking, Second Edition </em>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. </p><p/><br></br><p><b> From the Back Cover </b></p></br></br><p><strong>EXPANDED AND UPDATED SECOND EDITION OF THE GOURMAND WORLD COOKBOOK AWARDS, 2018, VEGAN CATEGORY WINNER. </strong></p> <em>Elevates vegan cheese to a whole new level. </em><br> - <strong>MIYOKO SCHINNER</strong>, author, <em>Artisan Vegan Cheese </em><em>Karen is a food magician! I've been a fan of her plant-based cheeses for years and no others can compare. </em><br> - <strong>EM VON EUW</strong>, author, <em>The Rawsome Vegan Cookbook </em><p><strong>LEARN THE CRAFT </strong>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.</p> <p>Containing over 150 full color photos and enhanced step-by-step instructions, coverage includes: </p> <ul><li>Eight new cheesemaking recipes plus dozens more from beginner to pro</li> <li>New coverage of mixed method fast-firming cultured cheeses</li> <li>Going beyond nuts and seeds to include legumes in cheesemaking</li> <li>Dairy-free cultured butter, sour cream, and oat, cashew, and coconut yogurts</li> <li>Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules</li> <li>Lactic acid fermentation and how to use it in cheesemaking</li> <li>Expanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds</li> <li>New recipe section for cooking with dairy-free cheeses including <em>coeur a la creme</em>, buttermilk fried tempeh, and more.</li> </ul> <p><em>The Art of Plant-based Cheesemaking, Second Edition </em>is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike.</p> <em>Karen is an icon and artist in her field and this book may just be her Sistine Chapel. Buy this book! </em><br> - <strong>AFRIM PRISTINE</strong>, author, <em>For the Love of Cheese </em><em>A must-have in the collection of any culinary aficionado! </em><br> - <strong>MARGARET COONS</strong>, founder and CEO, Nuts for Cheese<em>Delivers the real goods like no other. </em><br> - <strong>VESANTO MELINA</strong>, MS, author, <em>Becoming Vegan </em><p><strong>KAREN McATHY </strong>is 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.</p><p/><br></br><p><b> About the Author </b></p></br></br><p><strong>Karen McAthy</strong> 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</p>
Price History
Cheapest price in the interval: 34.49 on October 22, 2021
Most expensive price in the interval: 34.49 on November 8, 2021
Price Archive shows prices from various stores, lets you see history and find the cheapest. There is no actual sale on the website. For all support, inquiry and suggestion messagescommunication@pricearchive.us