The Art of Plant-Based Cheesemaking
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The Art of Plant-Based Cheesemaking by Karen Mcathy
Make your own real, non-dairy cheese at home--traditional methods for making plant-based cheese
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.
| SKU | Unavailable |
| ISBN 13 | 9780865718364 |
| ISBN 10 | 0865718369 |
| Title | The Art of Plant-Based Cheesemaking |
| Author | Karen Mcathy |
| Series | Homegrown City Life |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | New Society Publishers |
| Year published | 2017-04-07 |
| Number of pages | 128 |
| Prizes | Winner of Gourmand World Cookbook Awards 2017, Winner of International Association of Culinary Professionals Awards 2017 (United States) |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |