Mehr zum Buch
The Non-Dairy Evolution Vegan Cheese Cookbook is a follow-up to The Non-Dairy Formulary and offers new and improved plant-based, dairy-free recipes to delight your palate. Detailed step-by step instructions are provided for creating non-dairy butter, milks and creams using a variety of plant-based ingredient options; cultured butter; cultured raw buttermilk; cultured cashew-based creams; Greek-style yogurt and sharp, tangy cultured cheeses such as chevre, cream cheese, bleu cheese and extra-sharp cheddar cheese; "instant" soymilk or almond milk-based cheeses that shred and melt, such as Brie, mozzarella, Havarti, pepper jack, gouda and cheddar; tofu-based cheeses; delicious eggless egg recipes; and delectable non-dairy desserts including puffy, gelatin-free marshmallows! Good karma never tasted so delicious! Please note that the cookbook contains no photos. As a companion reference guide, TheGentleChef.com website offers a full-color photo gallery of many of the recipes in the cookbook. A digital copy of the cookbook with full-color photos depicting the recipes is also available through the website. Allergy warning: Most of the recipes in this book involve soy, cashew nuts or almonds.
Buchkauf
The Non-Dairy Evolution Cookbook, Skye Michael Conroy
- Sprache
- Erscheinungsdatum
- 2014
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- (Paperback),
- Buchzustand
- Gebraucht - Gut
- Preis
- € 4,39
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- Titel
- The Non-Dairy Evolution Cookbook
- Untertitel
- A Modernist Culinary Approach to Plant-Based, Dairy Free Foods
- Sprache
- Englisch
- Autor*innen
- Skye Michael Conroy
- Erscheinungsdatum
- 2014
- Einband
- Paperback
- Seitenzahl
- 154
- ISBN10
- 1499590423
- ISBN13
- 9781499590425
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Kochbücher, Essen & Trinken, Essen, Veganismus, Vegetarismus
- Beschreibung
- The Non-Dairy Evolution Vegan Cheese Cookbook is a follow-up to The Non-Dairy Formulary and offers new and improved plant-based, dairy-free recipes to delight your palate. Detailed step-by step instructions are provided for creating non-dairy butter, milks and creams using a variety of plant-based ingredient options; cultured butter; cultured raw buttermilk; cultured cashew-based creams; Greek-style yogurt and sharp, tangy cultured cheeses such as chevre, cream cheese, bleu cheese and extra-sharp cheddar cheese; "instant" soymilk or almond milk-based cheeses that shred and melt, such as Brie, mozzarella, Havarti, pepper jack, gouda and cheddar; tofu-based cheeses; delicious eggless egg recipes; and delectable non-dairy desserts including puffy, gelatin-free marshmallows! Good karma never tasted so delicious! Please note that the cookbook contains no photos. As a companion reference guide, TheGentleChef.com website offers a full-color photo gallery of many of the recipes in the cookbook. A digital copy of the cookbook with full-color photos depicting the recipes is also available through the website. Allergy warning: Most of the recipes in this book involve soy, cashew nuts or almonds.