- Home
- Cooking
- Vegetarian
- The Art of Plant-Based Cheesemaking, Second Edition (How to Craft Real, Cultured, Non-Dairy Cheese)
The Art of Plant-Based Cheesemaking, Second Edition (How to Craft Real, Cultured, Non-Dairy Cheese)
List Price:
$49.99
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Karen McAthy
Format:
Hardcover
Pages:
256
Publisher:
New Society Publishers (May 25, 2021)
Language:
English
Audience:
General/trade
ISBN-13:
9780865719620
ISBN-10:
0865719624
Weight:
32.8oz
Dimensions:
10" x 8" x 0.88"
File:
CONSORTIUM-Metadata_Only_Consortium_Customer_Group_Metadata_20260401130216-20260401.xml
Folder:
CONSORTIUM
List Price:
$49.99
Case Pack:
18
As low as:
$38.49
Publisher Identifier:
P-PER
Discount Code:
A
Country of Origin:
Canada
Pub Discount:
65
Imprint:
New Society Publishers
Overview
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 color 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 flavors, 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.
