The Art of Plant-Based Cheesemaking, Second Edition

Name: The Art of Plant-Based Cheesemaking, Second Edition
Brand: Hachette Aotearoa New Zealand
SKU: 9780865719620
Price: 89.99 NZD
Availability: InStock

How to Craft Real, Cultured, Non-Dairy Cheese

By Karen McAthy

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4.02

( 47 ratings, 4 reviews)

Summary

The Art of Plant-Based Cheesemaking, Second Edition by Karen McAthy delves into crafting dairy-free cheese using natural processes. It provides readers with detailed techniques and recipes that transform plant-based ingredients into cheeses with varied textures and flavours. Intended for both home enthusiasts and culinary professionals, the book explores fermentation and artisanal methods, offering an in-depth guide to creating gourmet plant-based cheeses.
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Format: Hardback

$89⁹⁹

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The Art of Plant-Based Cheesemaking, Second Edition

$89⁹⁹

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?

You might enjoy this book if you're passionate about cooking, particularly in exploring innovative, plant-based alternatives to traditional cheese. Perfect for those interested in sustainability and vegan diets, it offers detailed techniques for creating delicious cheeses from plant-derived ingredients.

The Art of Plant-Based Cheesemaking, Second Edition

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

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

Collections

Cook Books & Recipes Cooking & Food Health & Wellness Karen McAthy Mindset & Self Help New Year, New You Non-Fiction Self-Help & Personal Development Vegan Cook Books Vegetarian Cook Books

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