| Description |
x, 261 pages : color illustrations ; 22 cm |
| Bibliography |
Includes bibliographical references and index. |
| Summary |
Whatever your reason for a dairy-free lifestyle, you can now make and enjoy the savory goodness of cheese! Lucero shows how to make delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. She also shares recipes for making spreadable cream cheese, grated Parmesan, a smoky Cheddar-- as well as recipes that highlight each dairy-free cheese. You'll be able to indulge in the impossible-to-resist pleasure of cheese, no matter what your dietary restrictions are. -- adapted from back cover |
| Contents |
Introduction: From cheesemaker to "cheese" maker -- The basics: equipment, ingredients, and more -- Wheels, blocks, and rounds -- Melts and dips -- Schmears and spreads -- Shakes and grates -- Insta-cheeses -- Just for fun -- Make it yours -- Basic fermentation -- Bonus cultured and aged cheeses. |
| Subject |
Cheesemaking.
|
|
Dairy substitutes.
|
|
Cheese -- Varieties.
|
|
Vegan cooking.
|
|
Dairy substitutes. (OCoLC)fst00887022
|
|
Vegan cooking. (OCoLC)fst01754700
|
| Genre/Form |
Nonfiction.
|
|
Cookbooks.
|
| ISBN |
9781523502110 (paperback) |
|
1523502118 (paperback) |
|
