Chez Bettay, the Vegan Gourmet
RECIPES | PANTRY | TOOLS | TEATIME | HEALTH | ABOUT | CONTACT | BOOKS | HOME
 
Vegan Cookbook Reviews
Vegan Cookbooks
At A Glance
Artisan Vegan Cheese
by Miyoko Schinner
The Art of Raw Food
by Jens Casupei and
Vibeke Kaupert
The Ayurvedic Vegan Kitchen
by Talya Lutzker
Becoming RAW
by Brenda Davis,
Vesanto Melina
with Rynn Berry
Bravo! Health-Promoting Meals from the TrueNorth Kitchen
by Ramses Bravo
Blissful Bites
by Christy Morgan
Clean Food
by Terry Walters
Color Me Vegan
by Colleen Patrick-Goudreau
Cookin' Crunk
by Bianca Phillips
Cooking Vegan
by Vesanto Melina
and Joseph Forest
Everyday Happy Herbivore
by Lindsay S. Nixon
Great Gluten-Free Vegan Eats
by Allyson Kramer
The Happy Herbivore
by Lindsay S. Nixon
Have Your Cake & Vegan Too
by Kris Holechek
The Healthy Voyager's
Global Kitchen
by Carolyn Scott-Hamillton
The Inspired Vegan
by Bryant Terry
The Karma Chow
Ultimate Cookbook
by Melissa Costello
The New Fast Food
by Jill Nussinow
Practically Raw
by Amber Shea Crawley
Quick-Fix Vegan
by Robin Robertson
Raw Food Made Easy
for 1 or 2 People
by Jennifer Cornbleet
Raw and Simple
by Judita Wignall
Rawlicious
by Peter and Beryn Danie
l
Rawmazing Desserts
by Susan Powers
The Sexy Vegan
by Brian Patton
Vegan Family Meals
by Ann Gentry
Vegan for the Holidays
by Zel Allen
Vegan Holliday Kitchen
by Nava Atlas

Vegan Indian Cooking
by Anupy Singla

The Veggie Queen
by Jill Nussinow
Vegan Magazines
Veganomicon
by Isa Chandraa Moskowitz
and Terry Hope Romero
Vegan Sandwiches
Save the Day
by Celine Steen
and Tamasin Noyes
Vegan Yum Yum
by Lauren Ulm
Very Vegan
Christmas Cookies
by Ellen Brown
 
 

 


    




 

Vegan Cookbook Review
Artisan Vegan Cheese
by Miyoko Schinner
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.

Contents
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 Vegan Artisan Cheese Cookbook by Miyoko Schinner
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
—Melt-able Cheeses
—Almost Instant Cheese
—Other Dairy Alternatives
—Cheese Sauces and Fondue
—First Courses and Small Plates
—Entrées and Accompaniments
—Sweet Cheese Dishes and Desserts

Miyoko SchinnerAbout 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.

Follow Miyoko Schinner.


Author: Miyoko Schinner


Miyoko Schinner with Tray of Artisan Cheeses
Vegan Artisan Cheese Features
Published: 2012 Book Publishing Company
Binding: paperback
Size: 8 inches x 9 1/4 inches
Pages: 192 pages
Paper: matte finish
Photography:8 full-page glossy photographs
Recipes: 86 recipes

Recommendation
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

 

Betty Morgan, Chez Bettay, the Vegan Gourmet
Chez Bettay
 

Can't Find A Recipe?


 
Follow Chez Bettay, the Vegan Gourmet RSS for Chez Bettay, the Vegan Gourmet Follow Chez Bettay on Pinterest Follow Chez Bettay at Google+ Follow Chez Bettay on Facebook Follow Chez Bettay on Twitter Watch the Latest Videos by Chez Bettay on YouTube
 
 
 
 
Chez Bettay
 
 
 
 
 
 
 
 
iHerb Discount Coupon Code
 
 
 
Samaritan Ministries Health Care for People of Faith
 
 
 
Chez Bettay
Follow Chez Bettay on Pinterest Follow Chez Bettay on Twitter Sign Up for Chez Bettay's RSS Watch the Latest Videos by Chez Bettay on YouTube Follow Chez Bettay at Google+ Follow Chez Bettay on Facebook Follow Chez Bettay on Pinterest Follow Chez Bettay on Twitter Sign Up for Chez Bettay's RSS Watch the Latest Videos by Chez Bettay on YouTube Follow Chez Bettay at Google+ Follow Chez Bettay on Facebook

"Vegan Cookbook: Artisan Vegan Cheese by Miyoko Schinner"

RECIPES | PANTRY | TOOLS | TEATIME | HEALTH | ABOUT | CONTACT | BOOKS | HOME

All Rights Reserved. Copyright © 2004-2016 Betty A. Morgan |