Vegan Cookbook Review
Artisan Vegan Cheese
by Miyoko Schinner
Artisan Vegan Cheese From Everyday to Gourmet by Miyoko Schinner
A wealth of surprising flavors occur when fermentation and aging is included in the creation of Miyoko Schinner's Artisan Vegan Cheese Recipes. Be prepared to read and re-read the recipes, collect the ingredients, and keep a notebook for dates and aging times involved. All the recipes are EASY-To-FOLLOW, the timing of the aging process is the key for success.
Gourmet restaurateur and vegan food expert, Miyoko Schinner, shares secrets for making homemade plant-based 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 vegan cookbook collectors who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and slice-able cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, crème fraîche, and yogurt.
Vegan Parmesan Cheese Recipe from Artisan Vegan Cheese Cookbook by Miyoko Schinner, page 52.
For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable recipes for appetizers, entrées, and desserts, from caprese salad and classic mac and cheese to egg- plant Parmesan and her own San Francisco cheesecake.
Artisan Vegan Cheese Chapters
—Artisan and Aged Cheeses
—Air Dried Cheese
—Almost Instant Cheese
—Other Dairy Alternatives
—Cheese Sauces and Fondue
—First Courses and Small Plates
—Entrées and Accompaniments
—Sweet Cheese Dishes and Desserts
About the Author
Miyoko Schinner has been a veg- etarian for over forty years and vegan for over half of that time. She is the author of The Now and Zen Epicure and Japanese Cooking: Contemporary and Traditional. Miyoko has been teaching, cooking, and writing about vegan foods for over thirty years and lives in Northern California with her husband and children.
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Author: Miyoko Schinner
Vegan Artisan Cheese Features
Published: 2012 Book Publishing Company
Size: 8 inches x 9 1/4 inches
Pages: 192 pages
Paper: matte finish
Photography:8 full-page glossy photographs
Recipes: 86 recipes
Personally, I prefer vegan cheese recipes that are RAW. But I see the importance of cooking the ingredients in order to create certain types of hard or melt-able vegan cheeses.
Photography in the Artisan Vegan Cheese is minimal and the paper is not expensive.
I love the Vegan Parmesan Cheese recipe and picked up a few ideas for flavoring my raw vegan cheeses. All in all, I think this is a great vegan cheese reference book.
BUY the Vegan Cookbook: Artisan Vegan Cheese from Everyday to Gourmet by Miyoko Schinner