논픽션
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.
© 2021 New Society Publishers (전자책 ): 9781771423519
출시일
전자책 : 2021년 5월 25일
논픽션
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.
© 2021 New Society Publishers (전자책 ): 9781771423519
출시일
전자책 : 2021년 5월 25일
격이 다른 오디오북 생활을 경험해보세요!
아직 리뷰가 없습니다
대화에 참여하고 리뷰를 추가하려면 앱을 다운로드하세요.
한국어
대한민국