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The Non-Dairy Evolution Cookbook: A Modernist Culinary Approach to Plant-Based, Dairy Free Foods Paperback – May 17, 2014
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What can I say - make your own butter, cream cheese, gelato, sour cream, whipped cream, cheese sauce, cheddar cheese, coffee creamer - even marshmellows etc etc- that taste better than the non-dairy ones you can buy in stores. Not only that - but you know exactly what is in it - no preservatives or other additives! Thanks, Chef Skye!
So you enjoy an ice cold, creamy glass of milk from time to time? How about recipes for fresh homemade Soy, Almond, Cashew, Rice & Buttermilk (both cultured and quick versions) with no additives! Do you have some kids or your inner child that craves chocolate milk? There's an awesome recipe for that as well! Or perhaps milk is not rich enough for you, then you'll find light and heavy creams, creme fraiche and a thick luscious heavy whip cream for ice-cream sundays, pies, coffees, etc! Speaking of coffee, how about your own homemade non-dairy creamers?
How about some rich creamy Better Butter that tastes like, cooks like and bakes like real dairy butter? There's both cultured and non-cultured versions and even old fashioned churned Butter is possible with some of the recipes within these pages! Other cultured delights such as Sour Cream (you can't tell the difference!), thick Greek Style Yogurt, etc.
Then we have a whole fromagerie (cheese shop) available at your fingertips. There are cultured cheeses such as Chèvre, Cream Cheese, Extra Sharp White Cheddar, etc. Then there is a whole variety of plant milk based block cheeses such as Mozzarella (both firm and fresh), Swiss, Cheddar, Havarti, Pepper Jack, Brie just to name a few. Then there is a great selection of tofu based cheese such as Gorgonzola, Creamy Ricotta, Queso Fresco etc. Then there are the other classic Italian cheeses such as Parmesan and Mascarpone! There are also cheese sauces to make dishes like mac-n-cheese that is out of this world and then there are the cheese melts that are thicker for grilled cheese, French Onion Soup, etc!
Chef Skye even created spice blends to make your own Nacho Cheese and Cool Buttermilk No'ritos!
How about some Eggless Eggs? You have the full gamut of scrambles to frittata, to omelets, to the richest, creamiest mayo that no one will ever believe is non-dairy just to name a few!
How about something for your sweet tooth? There is everything from Key-Lime Pie, New York Style Cheesecake, Creme Caramel, Gelato, etc.
I can keep on writing for days, but my mouth is literally watering as I write this. Time to get into the kitchen!
For those of you that may be wondering what the differences are between this book and Chef Skye's first non-dairy cookbook, with "The Non-Dairy Formulary", he reworked almost all the recipes and added a whole bunch of new ones. He also went to great lengths to give even more detailed instructions for some of the cheese making techniques. He added options for making the soy milk based cheeses with other non-dairy milks for those who choose not to consume soy.
I have no doubt that once you try some of these dishes, your dairy free world will be even brighter thanks to these lifestyle changing recipes we can still eat insanely delicious food while protecting the animals, the earth and our health.