|Title:||Artisan Vegan Cheese|
|Format:||docx rtf lrf txt|
|ePUB size:||1879 kb|
|FB2 size:||1562 kb|
|DJVU size:||1765 kb|
|Category:||Cooking by Ingredient|
|Publisher:||Book Publishing Co.; 8/16/12 edition (August 8, 2012)|
Artisan Vegan Cheese book.
Artisan VEGAN CHEESE. From every day to gourmet. p. cm. Includes index. ISBN 978-1-57067-283-5 (pb. - ISBN 978-1-57067-927-8 (e-book) 1. Vegan cooking. 3. Cooking (Cheese) 4. Dairy-free diet. Printed in the United States Book Publishing Company . Box 99 Summertown, TN 38483.
Artisan Vegan Cheese is exactly the guide we've been waiting for. This is one of the most beautiful and practical books you'll ever ow. - Neal Barnard, MD, Physicians Committee for Responsible Medicine. Miyoko fooled me when she made some non-dairy cheeses for a party. They looked like the gourmet. cheeses often served at fancy parties and the flavor and texture were outstanding. I was delighted that she would be sharing the recipes. Ann Wheat, Millennium Restaurant. Miyoko Schinner makes the finest vegan cheeses I've ever had. They are truly amazing
The publication of her groundbreaking book, Artisan Vegan Cheese, kicked off the start of the vegan cheese revolution. A Phenomenal Journey Growing up as a vegetarian, Miyoko’s passion for fine food ignited during the 1980’s when rich and flavorful French cuisine and gourmet cheeses were a huge trend in her home city of Tokyo. As a self confessed cheese-a-holic, she found herself conflicted by her culinary tastes and her compassion for animals. Like many vegetarians, she struggled to give up these dairy rich foods
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. Artisan Vegan Cheese. Download (epub, . 3 Mb). FB2 PDF MOBI TXT RTF. Converted file can differ from the original. If possible, download the file in its original format.
Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort.
Schinner, Miyoko Nishimoto, 1957-. Publication, Distribution, et. Summertown, Tenn. Book Pub. Company, (c)2012. Projected Publication Date: 1207. Artisan and aged cheeses Air-dried cheeses Meltable cheeses Almost-instant cheeses Other dairy alternatives Cheese sauces and fondue First courses and small plates Entrees and accompaniments Sweet cheese dishes and desserts. Genre/Form: Cookbooks. Rubrics: Vegan cooking Cheesemaking Cooking (Cheese) Dairy-free diet.
защита от спама reCAPTCHA. Конфиденциальность - Условия использования. From Everyday to Gourmet. View More by This Author. This book can be downloaded and read in Apple Books on your Mac or iOS device. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort