| 000 | 03638cam a2200469 i 4500 | ||
|---|---|---|---|
| 001 | on1196041782 | ||
| 003 | OCoLC | ||
| 005 | 20220729160347.0 | ||
| 008 | 200918t20212021bccac 001 0 eng | ||
| 015 |
_a20210124024 _2can |
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| 020 |
_a9780865719620 _q(hardcover) |
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| 020 |
_a0865719624 _q(hardcover) |
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| 029 | 1 |
_aAU@ _b000069703031 |
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| 035 | _a(OCoLC)1196041782 | ||
| 040 |
_aNLC _beng _erda _cYDX _dBDX _dNLC _dOCLCF _dWIM _dVP@ _dYDX _dCNWPU _dOCLCO _dDPL _dNLC _dOCLCO |
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| 042 | _alac | ||
| 050 | 4 |
_aTX837 _b.M4152 2021 |
|
| 055 | 0 | 0 |
_aTX837 _b.M4152 2021 |
| 082 | 0 |
_a641.563 _223 |
|
| 084 |
_acci1icc _2lacc |
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| 100 |
_aMcAthy, Karen, _eauthor. _951218 |
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| 245 | 1 | 4 |
_aThe art of plant-based cheesemaking : _bhow to craft real, cultured, non-dairy cheese / _cKaren McAthy. |
| 250 | _aRevised & expanded second edition. | ||
| 300 |
_axvi, 239 pages : _bcolour illustrations, colour portrait ; _c26 cm |
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| 500 | _aIncludes index. | ||
| 505 | 0 | _aOn history and definitions -- Equipment, sanitization, and food safety -- Making quick non-cultured cheese -- Fermentation and culturing: role in cheesemaking -- Fresh cultured cheese -- Mold ripened cheeses and affinaging -- Recipes: putting your cheeses to work. | |
| 520 | _a"Packed with simple methods, clear recipes, and straightforward guidelines, The Art of Plant-Based Cheesemaking arms the reader with a clear understanding of the processes for creating authentic cultured, non-dairy, plant-based cheese using traditional (dairy) cheesemaking methods."-- | ||
| 520 | _aExpanded 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. -- Amazon. | ||
| 530 | _aIssued also in electronic formats. | ||
| 650 | 0 |
_aCheesemaking. _938167 |
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| 650 | 0 |
_aCheese. _926466 |
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| 650 | 0 |
_aVegan cooking. _919636 |
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| 650 | 0 |
_aCooking (Cheese) _926468 |
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| 650 | 0 |
_aDairy substitutes. _951219 |
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| 650 | 0 |
_aMilk-free diet. _951220 |
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| 650 | 0 |
_aCheese _xVarieties. _926467 |
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| 650 | 0 |
_aFromage _xFabrication. _951221 |
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| 655 | 0 |
_aCookbooks. _9211 |
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| 776 | 0 | 8 |
_iOnline version: _aMcAthy, Karen. _tArt of plant-based cheesemaking. _bRevised & expanded second edition. _dGabriola Island, BC : New Society Publishers, 2021 _z1550927558 _z9781550927559 _w(OCoLC)1233054767 |
| 942 |
_2ddc _cNONFIC |
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| 948 | _hNO HOLDINGS IN NZWMT - 54 OTHER HOLDINGS | ||
| 999 |
_c47380 _d47380 |
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