Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone
  • Android

To get the free app, enter your email address or mobile phone number.

Buy New
$13.85
Qty:1
  • List Price: $19.95
  • Save: $6.10 (31%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com. Gift-wrap available.
Artisan Vegan Cheese has been added to your Cart
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Artisan Vegan Cheese Paperback – August 8, 2012

4.4 out of 5 stars 315 customer reviews

See all 7 formats and editions Hide other formats and editions
Price
New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$13.85
$11.00 $11.58

Grilled Cheese Kitchen: Bread + Cheese + Everything in Between by Heidi Gibson
"Grilled Cheese Kitchen" by Heidi Gibson
Explore this featured new release in Cheese & Dairy Cooking. Learn more | See related books
$13.85 FREE Shipping on orders over $35. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

  • Artisan Vegan Cheese
  • +
  • The Homemade Vegan Pantry: The Art of Making Your Own Staples
  • +
  • Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook
Total price: $41.18
Buy the selected items together


Editorial Reviews

Review

Artisan Vegan Cheese: Miyoko Schinner Makes All Your Dreams Come True. --
Hanna Brooks Olsen, Blisstree.com



"Miyoko has found the holy grail of thee culinary world...Artisan Vegan Cheese is exactly the guide we've been waiting for. This is one of the most beautiful and practical books you'll ever own." -Neal Barnard, MD, Physicians Committee for Responsible Medicine


"Miyoko fooled me when she made some non-dairy cheeses for a party. They looked like the gourmet
cheeses often served at fancy parties and the flavor and texture were outstanding. I was delighted that she would be sharing the recipes." -Ann Wheat, Millennium Restaurant


"Miyoko Schinner makes the finest vegan cheeses I've ever had. They are truly amazing. I can't wait to try every recipe in this book." - Betsy Carson, Producer, Delicious TV

A 2012 must-buy vegan cookbook. Forget tofu feta: Artisan Vegan Cheese is going to blow the lid off off everything you've ever heard about vegan cheese (or tasted, for that matter). --Anna Peraino, VegNews

Miyoko has found the holy grail of thee culinary world...Artisan Vegan Cheese is exactly the guide we've been waiting for. This is one of the most beautiful and practical books you'll ever own. --Neal Barnard, MD, Physicians Committee for Responsible Medicine

Miyoko fooled me when she made some non-dairy cheeses for a party. They looked like the gourmet</div><div>cheeses often served at fancy parties and the flavor and texture were outstanding. I was delighted that she would be sharing the recipes. --Ann Wheat, Millennium Restaurant

About the Author

Miyoko Schinner has been a vegetarian for over forty years and vegan for over half of that time. She is the author of The Now and Zen Epicure and Japanese Cooking:Contemporary and Traditional. Miyoko, who has an on-line, whimsical cooking show called Miyoko's Kitchen, has been teaching, cooking, and writing about vegan foods for over thirty years. She shares her passion and knowledge of vegan cuisine in her classes, and will be co-hosting "Vegan Mashup," a public television cooking show, starting fall 2012. She lives in Northern California with her husband, children, dogs, cats and pet chickens.
NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Paperback: 192 pages
  • Publisher: Book Publishing Co. (August 8, 2012)
  • Language: English
  • ISBN-10: 1570672830
  • ISBN-13: 978-1570672835
  • Product Dimensions: 9.1 x 8 x 0.5 inches
  • Shipping Weight: 9.6 ounces (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (315 customer reviews)
  • Amazon Best Sellers Rank: #9,096 in Books (See Top 100 in Books)

More About the Author

Miyoko has been delivering up her style of gourmet vegan cuisine to the public for decades through her many enterprises, including a restaurant, natural food company, cooking classes, lectures, and books. Her titles include the groundbreaking book, Artisan Vegan Cheese, and the most recent, The Homemade Vegan Pantry. Miyoko is the founder of Miyoko's Kitchen, makers of artisanal vegan cheese available at key retailers and online at http://miyokoskitchen.com/. She is co-host of Vegan Mashup, a cooking show on the Create Channel and seen on PBS.

Customer Reviews

Top Customer Reviews

Format: Paperback
There are a few points I think it would be good for anyone considering this book to realize:

-This is not a recipe book. This is a cheese-making book with some recipes for how to use the cheeses at the end. The difference? Real cheeses are cultured and take time. The same is true of real dairy cheeses, which most of us have never tried making before. Many vegan cheezy recipes in other cookbooks try to use flavorings to make them taste like regular cheeses so they are made quickly. Except for a chapter of almost-instant cheeses, don’t expect to make your favorite cheese for dinner tonight. Understanding this will set the expectations for this book.

-Culturing will also lead to hits and misses as you learn how to do it. My previous experience with culturing before this was with sourdough, which has been invaluable when starting this book. The first few loaves of sourdough I made were bricks and tasted horrible. The ambient temperature, humidity, and the culture that you start with (the rejuvelac or yogurt for the cheeses) will all affect how your culturing goes. Do not tightly close the cultures. Living organisms release carbon dioxide just like we do, and your cheeses may expand in the container, and the pressure of the gas may even make the container break. If you are culturing a thick mixture and it never expands, you probably need to wait longer. I suspect some people who did not find the cheeses to be flavorful were not successful in their culturing. Live and learn.

-The ingredients are important and something that I think needed to be better emphasized in this book (and is emphasized well in The Nondairy Formulary). Only use uniodized salt, as iodine can prevent culturing. Only use filtered water, the chlorine from the tap can prevent culturing.
Read more ›
6 Comments 229 of 231 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
This book is wonderful, but be prepared to have carrageenan powder, xanthan gum (not guar gum), tapioca flour, and agar powder on hand. These recipes are time consuming, but delicious and you may not be able to start these right away unless you have most of these products. In addition, you may wish to make homemade rejuvelac and yogurt ahead of time.
Aside from this, the recipes are delicious and we have thoroughly enjoyed the ones we have tried. The sharp cheddar is very good and that is the one we started with. It takes more than the 3 to 5 minutes (at least it did for me) to cook til completion, but once it comes together, it is worth the effort. I'm determined to fix the mozzarella tonight for pizza. I'm sure it will be equally as good. If not, I'll be back to add to this review. It's a good book and a lot of work went into the creation of these wonderful recipes. Oh BTW, there are different kinds of carrageenan and you may wish to visit some of the resources that the author has listed in the back of the book. Amazon does not tell you the difference between the different varieties.
1 Comment 235 of 239 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
I love to cook, and I have been a vegan for decades. This book is, hands down, the greatest surprise that I've had in the kitchen for a very long time. Wow! Where do I start? I made the rejuvelac, which is a necessary ingredient for many of the recipes, the day that I received the book. (I started it that day.) Super easy. I also made the yogurt immediately thereafter. Again, super easy. Very good results. As for the cheeses, I've made fresh mozzarella, sharp cheddar, basic cashew cheese, chevre, and marscapone so far. These are all very true to taste (yes, I remember the taste of dairy cheese), very easy, and really just in a league of their own. I should mention that I never buy "supermarket vegan cheese," as I do not care for the taste of any of the brands at all. The cheese made from the recipes in this book just knocked my socks off. My husband's too. Goodness! The book is simply fantastic. I can't wait for her next book.
6 Comments 230 of 239 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse
Format: Paperback Verified Purchase
This is my very first cookbook review and I've bought a dozen or so new cookbooks since going vegan about 18 months ago. One of them was exclusively dedicated to "uncheeses," or "cheez." Unlike recipes from the other cookbooks, the cheeses from the Artisan Vegan Cheese book were incredible and NOBODY would have ever guessed they were vegan cheeses! I made 6 different types of cheese to serve on Christmas Eve this year, including Brie, Air-dried Camembert, Air-dried Gouda, Pub Cheddar, Sharp Cheddar and the Meltable Mozzarella. Let me tell you that the recipe for the Brie was worth the cost of the book ALONE! It was so, so, so delicious! For the Brie recipe, I filled 6 ramekins, pouring the cheese mixture over different mixtures of jam and diced dried fruits (cranberry and apricot) and then chilling to set. I turned them out of the molds and onto onto a cheese board for serving. This cheese disappeared so quickly with rave reviews. My adult stepson who was considering veganism, but feeling really conflicted about giving up cheese had a real eye-opener regarding the possibilities of living without dairy products.

The recipes are presented in such a straight forward manner it really kept things simple. For example: 1. Process the ingedients; 2. Culture the cheese; 3. Thicken the cheese (she told us what to watch for, i.e. keep cooking until smooth and glossy and starts pulling away from the sides of the pan); and 4. Form the cheese. Miyoko was very careful to describe everything and what to expect at each step. I was so impressed and grateful.

The cheeses I've tried so far were not quick recipes. Making the rejuvelac takes time, but very little effort. The same is true for making the yogurt. The results were so far beyond my expectations that I really wish I could give this book TEN STARS! Thank you Miyoko from the bottom of my heart! And please, keep writing cookbooks!
7 Comments 47 of 48 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback.
Sorry, we failed to record your vote. Please try again
Report abuse

Most Recent Customer Reviews

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
Artisan Vegan Cheese
This item: Artisan Vegan Cheese
Price: $13.85
Ships from and sold by Amazon.com

Want to discover more products? Check out these pages to see more: the jazzy vegetarian, vegan pastry, almond refrigerator, vegan substitutes, vegan cheese cookbook