{"product_id":"the-art-of-plant-based-cheesemaking-second-edition-how-to-craft-real-cultured-non-dairy-cheese-hardcover","title":"The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKaren McAthy\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eExpanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e 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. \u003c\/p\u003e\u003cp\u003eContaining over 150 full color photos and enhanced step-by-step instructions, coverage and new information includes: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eEight new cheesemaking recipes plus dozens more from beginner to pro\u003c\/li\u003e\n\u003cli\u003eNew coverage of \"mixed method\" fast-firming cultured cheeses\u003c\/li\u003e\n\u003cli\u003eGoing beyond nuts and seeds and using legumes for cheesemaking \u003c\/li\u003e\n\u003cli\u003eDairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream \u003c\/li\u003e\n\u003cli\u003eGrowing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules \u003c\/li\u003e\n\u003cli\u003eLactic acid fermentation and how to use it in cheesemaking \u003c\/li\u003e\n\u003cli\u003eExpanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds \u003c\/li\u003e\n\u003cli\u003eNew recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cem\u003eThe Art of Plant-based Cheesemaking, Second Edition \u003c\/em\u003eis 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. \u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eEXPANDED AND UPDATED SECOND EDITION OF THE GOURMAND WORLD COOKBOOK AWARDS, 2018, VEGAN CATEGORY WINNER. \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cem\u003eElevates vegan cheese to a whole new level. \u003c\/em\u003e\u003cbr\u003e - \u003cstrong\u003eMIYOKO SCHINNER\u003c\/strong\u003e, author, \u003cem\u003eArtisan Vegan Cheese \u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\u003cem\u003eKaren is a food magician! I've been a fan of her plant-based cheeses for years and no others can compare. \u003c\/em\u003e\u003cbr\u003e - \u003cstrong\u003eEM VON EUW\u003c\/strong\u003e, author, \u003cem\u003eThe Rawsome Vegan Cookbook \u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eLEARN THE CRAFT \u003c\/strong\u003eof 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.\u003c\/p\u003e \u003cp\u003eContaining over 150 full color photos and enhanced step-by-step instructions, coverage includes: \u003c\/p\u003e \u003cul\u003e\n\u003cli\u003eEight new cheesemaking recipes plus dozens more from beginner to pro\u003c\/li\u003e \u003cli\u003eNew coverage of \"mixed method\" fast-firming cultured cheeses\u003c\/li\u003e \u003cli\u003eGoing beyond nuts and seeds to include legumes in cheesemaking\u003c\/li\u003e \u003cli\u003eDairy-free cultured butter, sour cream, and oat, cashew, and coconut yogurts\u003c\/li\u003e \u003cli\u003eGrowing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules\u003c\/li\u003e \u003cli\u003eLactic acid fermentation and how to use it in cheesemaking\u003c\/li\u003e \u003cli\u003eExpanded coverage of flavors, aging, rind curing and smoking, and working with white and blue molds\u003c\/li\u003e \u003cli\u003eNew recipe section for cooking with dairy-free cheeses including \u003cem\u003ecoeur a la creme\u003c\/em\u003e, buttermilk fried tempeh, and more.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cem\u003eThe Art of Plant-based Cheesemaking, Second Edition \u003c\/em\u003eis a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike.\u003c\/p\u003e \u003cp\u003e\u003cem\u003eKaren is an icon and artist in her field and this book may just be her Sistine Chapel. Buy this book! \u003c\/em\u003e\u003cbr\u003e - \u003cstrong\u003eAFRIM PRISTINE\u003c\/strong\u003e, author, \u003cem\u003eFor the Love of Cheese \u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\u003cem\u003eA must-have in the collection of any culinary aficionado! \u003c\/em\u003e\u003cbr\u003e - \u003cstrong\u003eMARGARET COONS\u003c\/strong\u003e, founder and CEO, Nuts for Cheese\u003c\/p\u003e \u003cp\u003e\u003cem\u003eDelivers the real goods like no other. \u003c\/em\u003e\u003cbr\u003e - \u003cstrong\u003eVESANTO MELINA\u003c\/strong\u003e, MS, author, \u003cem\u003eBecoming Vegan \u003c\/em\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eKAREN McATHY \u003c\/strong\u003eis 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.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eKaren McAthy\u003c\/strong\u003e 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\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 25, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984338125101,"sku":"9780865719620","price":44.98,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/ZWRtcnIxdEVnWFBhSjNtRnRCYkNqQT09.webp?v=1776092537","url":"https:\/\/ishookbooks.com\/products\/the-art-of-plant-based-cheesemaking-second-edition-how-to-craft-real-cultured-non-dairy-cheese-hardcover","provider":"iShook Books","version":"1.0","type":"link"}