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Frequently Bought Together

Artisan Vegan Cheese + The Non-Dairy Formulary: Vegan Cuisine for the Ethical Gourmet + The Cheesy Vegan: More Than 125 Plant-Based Recipes for Indulging in the World’s Ultimate Comfort Food
Price for all three: $38.70

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Product Details

  • Paperback: 192 pages
  • Publisher: Book Publishing Co. (August 8, 2012)
  • Language: English
  • ISBN-10: 1570672830
  • ISBN-13: 978-1570672835
  • Product Dimensions: 3.2 x 4.2 x 0.4 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (175 customer reviews)
  • Amazon Best Sellers Rank: #9,399 in Books (See Top 100 in Books)

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.

More About the Author

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Customer Reviews

This book is fun, well written, and the recipes are easy to follow.
todd w southern
What incredible cheese recipes, Vegan or not, I think you will be surprised just how good non-dairy cheese can be.
bklyn girl
My non vegan friends love the cheeses I have made using Miyoko's recipes.
James L. Anderson

Most Helpful Customer Reviews

154 of 156 people found the following review helpful By D. Hall on August 24, 2012
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.
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165 of 171 people found the following review helpful By Dressmaker on August 25, 2012
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.
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129 of 143 people found the following review helpful By Karmalife on October 26, 2012
Format: Paperback
Let me begin by saying that I LOVE the concept of this book. I am tired of typical vegan cheese recipes out there and these are by no means typical, nor do they yield typical results. I tried 3 of the recipes and was happy with them, despite a few flaws. I am most concerned about the use of carrageenan in some of these recipes. I am no health expert but everything I am reading advises against consuming any products (like non-dairy milks) that use it as a thickener. If that is the case, why would I want to use it at home in my own foods?

I started by making the Rejuvelac, which is easy as pie to make (I still have plenty left in my fridge). From there I used it to make the Fresh Mozzarella, which I prepared step by step from the book, using agar flakes since I could not get a hold of powder. Well, while the taste is almost identical to real mozzarella, my cheese never became goey or sliceable like it was supposed to. I am assuming this happened because I used the flakes instead of the powder and if that was the case, why recommend that either one can be used in the recipes? I boiled the agar per the instructions but it failed to create a slice-able cheese for me.

My second attempt was the meltable mozzarella. These balls formed just fine but I can't say that I was a fan of the taste. I also expected my pizza to look like that in the pictures of the book but the cheese didn't look anything like it. It was okay but I don't think I would make it again. I have a feeling though, that the taste will change according to the yogurt that is used. I used a sprouted soy yogurt, not a homemade one. Perhaps I could try again with a different brand of yogurt? I'd love to hear what others have to say.

Lastly, I made the air dried Cheddar Cheese.
Read more ›
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67 of 74 people found the following review helpful By C. Vegan on August 21, 2012
Format: Paperback Verified Purchase
Cheese was the single hardest thing for me to give up when I went vegan. I used to be a huge cheese lover, and the non-dairy cheese substitutes I've never liked for either their taste or nutritional value. So when I found this book I decided to give it a try, though I wasn't expecting much.

The cheeses are wonderful! Some of the recipes are time consuming, but it's more off time then actual prep time, though I am horribly impatient waiting for the cheeses to become usable. For instance, some of the recipes require you to make a base first, let it sit for a day or two, then make cheese from the base, which then also has to sit for another day or so, before being able to use that cheese in a recipe. So not a good book if you're looking for 30-minute meals or like to plan dinner five minutes before eating. And there are also some specialty ingredients that you may have to purchase before getting started, including xantham gum, agar powder, and carrageenan, though some of the basic cheeses only require grains and nuts to make.

Though I really got this book for the actual cheese recipes, there are also recipes for dishes including cheese, though I haven't actually tried any of those recipes yet, but they sound good.
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58 of 64 people found the following review helpful By Irene A. Cohen, M.D. on October 28, 2012
Format: Kindle Edition Verified Purchase
I love the idea of this book and as a longtime adventurous cook I feel I am up to the challenge of making artisanal vegan cheese. Having made 6 recipes from this book however I have gotten mixed results. Rejuvelac and almond milk were easy. The yogurt was not, but worked better when I wrapped a heating pad around the jar. It was still somewhat runny however.

My experiments with basic cashew chevre and sharp cheddar were successful. They had a tangy, fermented flavor very reminiscent of dairy cheeses.

However 2 attempts at air dried sharp cheddar left me with bubbling over, yeasty messes all over my counters. I didn't expect that. I was looking forward to making sliceable air dried cheese but I have't gotten there yet. Raw organic cashews are quite expensive, so to waste 4 cups of them is a disappointment.

I haven't tried the meltable cheeses yet so I cannot comment on them.

I am looking forward to working my way through other recipes in this book. It is written in a clear style. However, as the owner of hundreds of cookbooks which taught me the art of complicated baking, vegetarian and multiple non-vegetarian ethnic cuisines, when a recipe doesn't turn out the way it is written, as in the air-dried cheese, I am a bit suspect of something being missing either in the recipe or in the chemistry.
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