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Artisan vegan cheese : from everyday to gourmet

Author: Miyoko Nishimoto Schinner
Publisher: Summertown, Tenn. : Book Pub. Co., ©2012.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:
"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  Read more...
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Miyoko Nishimoto Schinner
ISBN: 9781570672835 1570672830 9781570679278 1570679274
OCLC Number: 791680246
Notes: Includes index.
Description: x, 149 pages, [8] pages of plates : color illustrations ; 24 cm
Contents: Artisan and aged cheeses --
Air-dried cheeses --
Meltable cheeses --
Almost-instant cheeses --
Other dairy alternatives --
Cheese sauces and fondue --
First courses and small plates --
Entrees and accompaniments --
Sweet cheese dishes and desserts.
Responsibility: Miyoko Schinner.

Abstract:

"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, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake."--Publisher's description.

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Linked Data


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