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The Art of Plant-Based Cheesemaking, Second Edition
How to Craft Real, Cultured, Non-Dairy Cheese
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Format: Hardback
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The Art of Plant-Based Cheesemaking, Second Edition
$10700
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Unavailable
Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
Expanded & updated with over 150 color photos, The Art of Plant-based Cheesemaking, 2nd Edition is the acknowledged bible of vegan cheesemaking bible. Includes 8 new cheesemaking recipes, working with white & blue molds, nut, kefir, legumes, and other culture preparation, rind smoking, and a new section on cooking with vegan cheese.
- Co-op available
- Printed Blads available
- Digital galleys on Edelweiss
- National advertising: Harrowsmith, VegNews, Mother Earth Living, Fermentation Magazine
- National print campaign: Forks Over Knives, Vegan Life, Vegan Society Magazine, Vegetarian Times, Eating Well, VegNews, Vegan Life, Bon Appetit, Eat Magazine, Mother Earth Living, Chatelaine, The Cook's Cook, Edible
- Online/social media campaign to vegan websites, e.g., The Vegan Society, Live Kindly, The Spruce Eats, Urban Vegan
- Promotion to author's 14,000 Instagram followers
- Promotion on New Society Publishers social media platforms including Facebook, Twitter, our blog, Pinterest, Instagram, and YouTube
- General eBook marketing plan
- eBook will be available at the same time as print publication to maximize sales
- eBook ISBN will be included on all press materials, author and publisher websites, and whenever print ISBN is listed
- publisher and author will be promoting both e and p through social media
- Excerpts target for first serial rights: VegNews, Western Living, Cook's Cook, Vegan Life
- Promotion through the author's website: www.blueheroncheese.com
- Bookseller/Library promotions: Ingram Email Flyer Promotion
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
Expanded and updated second edition of the Gourmand World Cookbook Awards, 2018, Vegan Category Winner.
Learn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the plant-based cheesemaking bible takes vegan cheesemaking to a new level.
Containing over 150 full colour photos and enhanced step-by-step instructions, coverage and new information includes:
- Eight new cheesemaking recipes plus dozens more from beginner to pro
- New coverage of "mixed method" fast-firming cultured cheeses
- Going beyond nuts and seeds and using legumes for cheesemaking
- Dairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream
- Growing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules
- Lactic acid fermentation and how to use it in cheesemaking
- Expanded coverage of flavours, aging, rind curing and smoking, and working with white and blue molds
- New recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more.
The Art of Plant-Based Cheesemaking, Second Edition is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
The Art of Plant-Based Cheesemaking by Karen McAthy is celebrated for its innovation in vegan cheese, combining traditional techniques with modern plant-based science. Reviewers highlight Karen's extensive expertise, passion, and generosity in sharing her knowledge. The book is praised for its detailed guidance, making it a valuable resource for both culinary enthusiasts and those new to plant-based cheesemaking. It promises to elevate the experience of vegan cheese with depth of flavour and health benefits, establishing Karen as a leading figure in the field.
Book Details
INFORMATION
ISBN: 9780865719620
Publisher: New Society Publishers
Format: Hardback
Date Published: 25 May 2021
Country: United States
Imprint: New Society Publishers
Edition: Revised and Expanded
Illustration: 150 Illustrations, color
Audience: General / adult
DIMENSIONS
Spine width: 22.0mm
Width: 254.0mm
Height: 203.0mm
Weight: 635g
Pages: 256
About the Author
Karen McAthy is founder and co-owner of Blue Heron Creamery, a dairy-free, plant-based artisan cheese and vegan foods company in Vancouver, BC, which creates authentic and cultured non-dairy cheeses. McAthy is a sought-after educator in the world of plant-based food and award-winning author. www.blueheroncheese.com
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