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Artisan Vegan Cheese (English Edition) [Format Kindle]

Miyoko Schinner
4.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)

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Descriptions du produit

Présentation de l'éditeur

Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm.

For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 833 KB
  • Nombre de pages de l'édition imprimée : 156 pages
  • Pagination - ISBN de l'édition imprimée de référence : 1570672830
  • Editeur : Book Publishing Company (14 mars 2013)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00BUV8CZI
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Non activé
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: n°72.965 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Commentaires client les plus utiles
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Des recettes réussies 30 mai 2013
Par rapaz
Format:Broché|Achat vérifié
Les quelques recettes que j'ai essayées sont vraiment réussies et font chacune une sorte de fromage non pas totalement identique à son homologue lacté, mais comme un nouveau fromage très proche de quelque chose de connu.
Le petit inconvénient, c'est que toutes ces recettes se basent sur le même genre d'ingrédients: lait de soja, noix de cajou, certains que je n'ai pas encore pu trouver dans ma région (comme le miso), il n'y a pas de suggestion d'alternative (ce qui serait utile en cas d'allergie). Or j'ai déjà pu réaliser d'autres recettes de formages végétaliens avec d'autres laits végétaux et avec des ingrédients finalement différents, donc je regrette juste que ce livre se focalise sur une base d'ingrédients semblables pour chaque fromage. A noter qu'en dernières pages on trouve une liste d'e-shops pour certains aliments (mais cela peut revenir cher si il y a des frais de douane).
Je suis toutefois très contente car ce livre me permet d'élargir mes possibilités en matière de fromages végan avec des recettes qui sont vraiment réussies, et de trouver de nouvelles directions pour adapter mes propres recettes.
A noter que seule la première moitié du livre présente des recettes de fromage, la deuxième moitié présente des plats utilisant ces fromages.
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4.0 étoiles sur 5 great book 10 octobre 2012
Par Anouk
Format:Broché|Achat vérifié
this is a great book to have in the kitchen !! although I adapted some of the recipes to get other tastes
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Amazon.com: 4.4 étoiles sur 5  243 commentaires
189 internautes sur 193 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great uncheese book 25 août 2012
Par D. Hall - Publié sur Amazon.com
Format:Broché|Achat vérifié
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.
201 internautes sur 208 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fantastic! 26 août 2012
Par Dressmaker - Publié sur Amazon.com
Format:Broché|Achat vérifié
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.
100 internautes sur 101 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Worth the effort! 5 janvier 2014
Par D. Robinson - Publié sur Amazon.com
Format:Broché
There are a few points I think it would be good for anyone considering this book to realize:

-This is not a recipe book. This is a cheese-making book with some recipes for how to use the cheeses at the end. The difference? Real cheeses are cultured and take time. The same is true of real dairy cheeses, which most of us have never tried making before. Many vegan cheezy recipes in other cookbooks try to use flavorings to make them taste like regular cheeses so they are made quickly. Except for a chapter of almost-instant cheeses, don’t expect to make your favorite cheese for dinner tonight. Understanding this will set the expectations for this book.

-Culturing will also lead to hits and misses as you learn how to do it. My previous experience with culturing before this was with sourdough, which has been invaluable when starting this book. The first few loaves of sourdough I made were bricks and tasted horrible. The ambient temperature, humidity, and the culture that you start with (the rejuvelac or yogurt for the cheeses) will all affect how your culturing goes. Do not tightly close the cultures. Living organisms release carbon dioxide just like we do, and your cheeses may expand in the container, and the pressure of the gas may even make the container break. If you are culturing a thick mixture and it never expands, you probably need to wait longer. I suspect some people who did not find the cheeses to be flavorful were not successful in their culturing. Live and learn.

-The ingredients are important and something that I think needed to be better emphasized in this book (and is emphasized well in The Nondairy Formulary). Only use uniodized salt, as iodine can prevent culturing. Only use filtered water, the chlorine from the tap can prevent culturing. To be safe, only soak the nuts with filtered water too. Rather than buying water, I keep a pitcher of water in the fridge. If it sits for a few days, the chlorine dissipates. For the yogurt, only use soymilk or almondmilk without additives (i.e. soybeans or almonds + water, nothing else), the additives can affect how your cultures proceed. Also, you are more likely to have success with the yogurt using soymilk (versus almond milk). Don’t use nuts that have been sitting around for a long time, if they don’t taste good raw, they won’t taste good in your cheese.

-If you have a nut allergy, do not buy this book. A better one for you would be the nondairy formulary. However, if you don’t have a nut allergy, I find Miyoko’s book to be superior and like that the nuts make the cheeses nutritious.

-If you go into drinking soymilk thinking that it’s going to be the exact same as dairy milk, you’ll be disappointed. But if you drink it thinking that it could be its own tasty beverage, then you can like it. Same for these cheeses. They are not going to fool anyone into thinking that they are dairy cheeses (unless they are a spread or sauce that is very strongly flavored). The texture is different and in some it is possible to notice a slight nutty taste (which I like). But they are tasty in their own right and do have flavors like the flavors of the dairy cheeses.

Other tips:

-It is possible to reduce to the time associated with these recipes by using store-bought yogurt and rejuvelac, and nut butters (look for raw or unroasted, as the roasting will change the flavors). However, I found the yogurt and rejuvelac with quinoa to be super easy and it keeps for awhile. I love this yogurt recipe so I don’t plan on buying store bought yogurt anymore. This yogurt is also clean eating (Versus store bought vegan, which usually has additives to firm it up more). If it is not thick enough for you, strain it in cheesecloth overnight and it will be Greek style (or what Miyoko calls yogurt cheese).

-It is possible to get away without a high speed blender if you have nut butters. Sprouts supermarket here carries store-made cashew butter, and Artisana brand is available at Whole Foods and on Amazon also carries it. Note that the nut butters themselves can be expensive, but it lets you get away without a blender that costs a lot more. For nut butters, replace 1 cup whole nuts with  cup nut butter.

-Don’t feel like you have to use cashews. I think the reason cashews are the preferred nut is because they blend the easiest. I find the cashews a little too sweet for some of the milder cheeses. I love using Macadamias in the yogurt (though they are even more expensive than cashews). A cheaper alternative is almonds, though you will probably need a high speed blender for this (unless, if anyone knows of a raw almond butter-do NOT use roasted! the flavor will be different). Brazil nuts may also work. Go for milder nuts if you experiment.

-I personally boil the nuts before using them in these recipes. A lot of my nuts come from bulk bins and I worry about insect larvae. I have found that boiling does not affect the recipe. Just don’t roast them. Nuts roast at a higher temperature and can alter the flavor quite a bit.

-It is possible to avoid using carrageenan if you are worried about it. Miyoko explains her use of carrageenan and that it helps the cheeses melt better. I have been using agar and it works alright. 1 Tbsp carrageenan = 2 Tbsp agar powder = 6 Tbsp agar flakes. I’d recommend the powder over the flakes if you don’t blend the flakes, the flakes do not always dissolved in thick solutions.

-I got this book for Christmas and so far have made rejuvelac, yogurt (twice, once with cashews and once with macadamias), cream cheese, yogurt cheese, sharp cheddar, meltable muenster, nut parmesan, and tofu ricotta. I have made cashew cream previously and it is a great base to sauces or desserts that you might otherwise use dairy cream for (but don't expect it to whip, use coconut cream for that). All have turned out well but again, don’t think it’s going to be exactly the same as their dairy counterparts. I currently have air dried parmesan in the works. I noticed that some other people have had issues with this and it does seem like the drying may be taking longer than the book suggests but I am optimistic. Tasting the mixture before it started air drying it already tasted amazing. Next up is camembert, gruyere, and provolone. Looking forward to trying all the cheeses in this book!
164 internautes sur 185 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Wanted to like this but not sure about carrageenan... 26 octobre 2012
Par Karmalife - Publié sur Amazon.com
Format:Broché
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. Again, I followed the steps but missed one- instead of allowing it to cool to room temperature, my cheese went from warm to the fridge. I am guessing this is why it is not sliceable by any means. It tastes delicious, I might add, but I am only able to spread it on crackers or what-have-you. Still, I would definitely make this one again or perhaps a different type of air dried cheese.

My main issue with this book is the use of carrageenan. I contacted the author with my concerns and she assured me that the studies that talk about the health hazards of carrageenan (a known carcinogen which can cause inflammation and other digestive disorders like colitis) were based on the non-food grade form of carrageenan. I am having a hard time believing this as I do my research. First of all, the author states that carrageenan is Irish Moss but I beg to differ. Yes, Irish Moss is a red algae (Chondrus crispus) that contains a polysaccharides called carrageenan. But the Kappa Carrageenan which is recommended comes from a different variety of algae. I would love to be corrected on this as I am not a scientist by any means, but it just seems that there is a big difference between using Irish Moss (which can be found in a health food store) and powdered carrageenan which is a by product (highly processed) of red algae. Just last week Yahoo had an article stating that carrageenan is one of the top 10 "Scariest Food Additives". Surely they weren't referring to the non-food grade form of it as they mentioned its use in various snack foods. From my experience, I have seen it mostly in almond milks and the like.

I am not trying to insult the author here or show any disrespect. I am honestly concerned and confused about the whole matter and hoping someone knows more than I do. I still love this book and am going to continue experimenting with the recipes. Hopefully I will have success next time in making my cheese slice-able. Let me also say that carrageenan is NOT used in every recipe so others who may want to avoid it will have plenty of recipes to choose from.
71 internautes sur 78 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Great ideas, a few flaws 28 octobre 2012
Par Irene A. Cohen, M.D. - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
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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