Artisan Vegan Cheese
Whether you are Vegan or simply interested in trying non-dairy alternatives this how to book is a compilation of 30 years of work. Learn about artisan and aged vegan cheeses, air-dried, meltable, almost-instant, sauces and fondue, entrees, sweet dishes and much more. Written by renowned chef Miyoko Schinner. Paperback. 149 pages. Minimal food photography.
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