ARTISAN VEGAN CHEESE: From  Everyday to Gourmet  by Miyoko SchinnerARTISAN VEGAN CHEESE: From  Everyday to Gourmet  by Miyoko Schinner

ARTISAN VEGAN CHEESE: From  Everyday to Gourmet

byMiyoko Schinner

Paperback | July 1, 2012

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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 ounterparts 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, crèmefraîche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrées, anddesserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.
Miyoko Schinner has been a vegetarian 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 ch...
Title:ARTISAN VEGAN CHEESE: From  Everyday to GourmetFormat:PaperbackDimensions:192 pages, 9.1 × 8 × 0.5 inPublished:July 1, 2012Publisher:Book Publishing CompanyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1570672830

ISBN - 13:9781570672835

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Rated 5 out of 5 by from Fantastic, Empowering book The thing I catch myself saying most often re: a vegan diet is how much I would miss cheese. This is the book that made me realize what's possible with a laughable amount of effort.
Date published: 2016-11-22