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Library | Item Barcode | Shelf Number | Status |
|---|---|---|---|
Searching... Lockport Public Library | 34094004433507 | 641.5636 ARON (VEGAN) | Searching... Unknown |
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Summary
Summary
Don't be intimidated by the idea of making cheese'vegan cheese is simple and straightforward, with clean, basic ingredients. Green-lifestyle expert Jules Aron shares the tricks of the trade for making sauces, cheese you can grate or slice, and soft spreadable options, using homemade nut milks, vegetables, and natural helpers like lemon juice, probiotics, agar-agar, and nutritional yeast. Not a nut lover? No problem, Jules Aron has you covered. Don't eat soy? Don't worry, there's something here for everyone. From mild and creamy Bries to sharp and firm Cheddar, you'll fall in love with eating well--and it's easier than you think!
"Even the most luxurious-sounding cheeses described here, such as a maple fig double cream or a baked feta, are easy to make at home with the instructions provided." (Publisher's Weekly, starred review)
"Jules Aron takes the mystery out of making dairy-free cheese." (PETA)
Author Notes
Jules Aron is a holistic health and wellness coach who has been featured in the New York Post, Well + Good, and Mind Body Green. The author of Zen and Tonic and Vegan Cheese, Aron lives in Palm Beach, Florida.
Reviews (2)
Publisher's Weekly Review
Aron (Zen and Tonic) dazzles with this comprehensive guide to making vegan cheese at home, from classics such as vegan swiss to the more complex flavor profiles of a dark chocolate Brie. While some of these vegan cheese recipes are laden with nut and soy products in place of dairy, the author provides alternatives for readers who might have allergies and sensitivities. Aron also keeps the wallet in mind, providing information about the cheapest options for tools and ingredients for those new to making cheese from scratch. Vegan cooking can be complicated, but this book isn't, and even the most luxurious-sounding cheeses described here, such as a maple fig double cream or a baked feta, are easy to make at home with the instructions provided. Aron even takes the guesswork out of what to pair with these dairy-free creations, suggesting other vegan cheeses, alcohol, and foods that combine well with them for the best platters and accompaniments. Aron's book is a useful, fun, and necessary addition to both the beginner and advanced vegan cook's repertoire. (June) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
Cheese can be as simple as the melted toping for tacos or as complex and elegant as a treat to pair with Sauternes. It is a staple in most kitchens, and many vegan entrée cookbooks include recipes for Parmesan, cream cheese, and mozzarella. But what if you crave Gruyere or cheddar? This book is the answer. Aron (Zen and Tonic) proves that animal milk is not the only substance that cures into cheese. Creating the plant version of the many varieties of cheese requires some special ingredients, dedicated tools, and a few guidelines. Curing means keeping utensils and ingredients free from unwanted contaminants, so glass and steel are favored over plastic, filtered over tap water. Seeds, grains, and a wide assortment of nuts provide the basis for these cheeses. As Miyoko Schinner's Artisan Vegan Cheese attests, age and time deliver the taste and texture sought in the best vegan cheese. By contrast, this book is more extensive in both the use of ingredients and types of cheese, but there are fewer recipes on how to use the finished result. VERDICT Aron offers challenging, sophisticated, and ultimately satisfying recipes for upscale as well as down-home -entertaining.-Jeanette McVeigh, Univ. of the -Sciences, Philadelphia © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.