Description |
206 pages ; 23 cm |
Bibliography |
Includes bibliographical references (pages 194-198) and index. |
Summary |
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. Theyre 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. |
Subject |
Vegan cooking.
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Cheese -- Varieties.
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Dairy substitutes.
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Genre |
Cookbooks.
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ISBN |
9780735213791 (pbk.) |
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0735213798 (pbk.) |
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