The Art of Plant-Based Cheesemaking, Second Edition
Published by New Society Publishers, The Art of Plant-Based Cheesemaking, Second Edition by Karen McAthy is the definitive guide for crafting real, cultured, non-dairy cheese. This award-winning book, now expanded with over 150 color photos and eight new recipes, dives deep into the art and science of vegan cheesemaking. From beginner to advanced techniques, explore a world of dairy-free options, including nuts, kefir, legumes, and cultures, along with instructions for rind curing, smoking, and even cooking with vegan cheese. Perfect for aspiring plant-based cheesemakers, this comprehensive guide elevates vegan cheese creation to a professional level.
About the Author(s)
Karen McAthy, founder and co-owner of Blue Heron Creamery in Vancouver, BC, is a leading educator in plant-based cheesemaking and an award-winning author. Her work celebrates authentic, cultured non-dairy cheeses and has inspired many in the world of vegan foods.
Book Specifications
- ISBN: 9780865719620
- Page Count: 256
- Dimensions: 10 × 8 × 0.875 in
- Publication Date: May 25, 2021
- Images: Full Color Throughout
