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 counterparts 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 proc...
Paperback: 192 pages
Publisher: Book Publishing Co.; 8/16/12 edition (August 8, 2012)
Product Dimensions: 8 x 0.5 x 9.1 inches
Amazon Rank: 28171
Format: PDF ePub djvu ebook
There are a few points I think it would be good for anyone considering this book to realize:-This is not a recipe book. This is a cheese-making book with some recipes for how to use the cheeses at the end. The difference? Real cheeses are cultured an...
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I don't wear tie-dye or run crystals to be blessed by the universe... but this book still changed my...
He regalado este libro a numerosos nuevos creyentes. Siempre demuestra ser útil para hacerles ver qu...