Book
This cheese is nuts! : delicious vegan cheese at home / Julie Piatt.
Record details
- ISBN: 0735213798 (pbk.)
- ISBN: 9780735213791 (pbk.)
- Physical Description: 206 pages : colour illustrations
- Publisher: New York : Avery, [2017]
- Copyright: ©2017
Content descriptions
| General Note: | "With recipes for dishes and desserts"--Cover. |
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | Before you start -- Cheese spreads and sauces -- Quick "make and set" cheeses -- Aged and multistep cheeses -- Dishes -- Desserts -- Nut-free cheeses and spreads -- Dairy-free staples. |
| Immediate Source of Acquisition Note: | LSC 34.00 |
Search for related items by subject
| Subject: | Vegan cooking. Cheesemaking. Dairy substitutes. Cooking (Cheese) Cheese > Varieties. Cookbooks. |
Available copies
- 1 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 641.5636 Pia | 31681020050894 | NONFICPBK | Available | - |
- Baker & Taylor
Presents nut-based vegan cheese recipes for the home cook, including such options as aged red pepper cashew-pine nut blend, Japanese miso, and ahimsa goat cheese, along with essential tips, tools, and seventy-five recipes that use these cheeses. - Baker & Taylor
This collection of simple to prepare vegan cheeses includes instructions for making dairy-free smoked cheeses and aged cheeses and also includes 75 different recipes to use these cheeses in, including Raw Beet Ravioli with Cashew Truffle Cream and Country Veggie Lasagna. - Penguin Putnam
The essential primer and guide to preparing delicious, totally vegan, nut-based cheeses, from the coauthor of The Plantpower Way.
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In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, countless people are now enjoying healthier and more vibrant lives. In This Cheese is Nuts, Julie is bringing that message to the forefront once more, with a stunning collection of flavorful nut-based cheeses. Julie has always been known for her dairy-free cheeses, and here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. Nut-based cheeses are on the cutting edge in the world of vegan cuisine. Theyâre remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator), and in as little as twenty minutes, you can have an assortment of tasty fresh cheeses fit for any occasion. Even creating aged cheeses is easyâthey require only a day or two in the dehydrator, so making âfancierâ cheeses, like Aged Almond Cheddar, is an almost entirely hands-off process. And though theyâre delectable on their own, Julieâs nut-based cheeses are a terrific component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with the essential tips, tools, and mouth-watering recipes home cooks need to immerse themselves in the world of nut-based cheese-making, This Cheese is Nuts will demonstrate why nut cheeses should be part of any healthy, sustainable diet.
