Book
The art of plant-based cheesemaking : how to craft real, cultured, non-dairy cheese / Karen McAthy.
Record details
- ISBN: 0865718369 (pbk.)
- ISBN: 9780865718364 (pbk.)
- Physical Description: xix, 106 pages : colour illustrations.
- Publisher: Gabriola Island, BC : New Society Publishers, [2017]
- Copyright: ©2017
Content descriptions
| Immediate Source of Acquisition Note: | LSC 29.99 |
Search for related items by subject
| Subject: | Cheesemaking. Milk-free diet > Recipes. Dairy substitutes. Vegan cooking. Cheese. Cookbooks. |
Search for related items by series
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 637.3 McAt | 31681020047890 | NONFICPBK | Available | - |
Karen McAthy is founder and head cheesemaker at Blue Heron Creamery, which makes cultured, plant-based cheeses for restaurants, retail outlets, and private customers. A born and bred West Coaster who has worked in and around kitchens since 2000, she has a passion for local food systems, experimentation, the blending of art and science in cooking, and animal ethics. Hailing from an agricultural background, Karen grew up learning how to grow food, and a deep desire to learn and understand how nature works drives her pursuit of cultured and aged nut and plant-based cheeses. Karen also teaches classes on plant-based cheesemaking and hosts regular creative dining events. She is formerly the Executive Chef of Graze Vegetarian and Zend Conscious Lounge restaurants in Vancouver, BC.
