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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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Frequently bought together
- Publisher : CreateSpace Independent Publishing Platform (May 17, 2014)
- Language : English
- Paperback : 160 pages
- ISBN-10 : 1499590423
- ISBN-13 : 978-1499590425
- Item Weight : 13.8 ounces
- Dimensions : 8.5 x 0.37 x 11 inches
- Customer Reviews:
Top reviews from the United States
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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!
Top reviews from other countries
Success!! She said this book has helped cure her cheese addiction and now made the full vegan transition. How amazing! Really fantastic book with lots of information and such a variety of cheese recipes. There's even one for a cheese sauce (again, I've had no issues with this because I just use non~dairy replacements) most cheese sauce recipes in vegan cookbooks aren't as creamy as dairy ones but wow, the one in here is just divine! My mum is having loads of fun making cheeses with this book, I think most aren't too tricky or fussy to make either. There's even nut~free ones in here, which is great for those like myself who can't eat nuts.
Definitely one for the wannabe vegans who are having a hard time letting go of cows cheese. And even a great buy if you just love cheese and cooking!
This one belongs as a hardcopy. Not on my bookcase in the sitting room. No. This makes it to the priority throne seat in my kitchen.
I love it that much.
Now, if you like me seem to hate all store brought vegan cheese - alright, alright, they have gotten better over the last 13 years that I've been vegan. I have brought every vegan cheese book going. And yes, Miyoko Schinners vegan pantry comes pretty close. This one knocks it out the ball park. You won't get bored or fed up. If you are serious about the flavours the cultured cheeses and butter are the ones to pay attention to. If you are after texture and meltability, and have less time, you can create some masterpieces using different ingredients that make you feel like you are Blumenthal/ Scientist / Chef. Thumbs up. I love it.