Discover the satisfying art of cheese making in this updated edition. \n This bestselling book has been designed to help you create wonderful cheeses that approximate the flavors and textures of many cheeses from around the world -- at home in the comfort of your own kitchen. \n Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature easy-to-follow step-by-step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds. \n An enticing new cover, an all-new 32 page troubleshooting section, new step-by-step photos as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese makers. \n Here's a sampling of some of the cheeses you can make:\n\n Fresh Cheeses: traditional Ricotta and fresh goat cheeses Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella Mold-Ripened Cheeses: Brie, Camembert with Calvados Blue-Veined Cheeses: Gorgonzola, Roquefort, White Stilton Washed-Rind Cheeses: Muenster, Brick, Limburger Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar Ethnic & Regional Cheeses: Feta, Paneer, Domiati Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese Butter, Buttermilk and Crème Fraîche: Orange Honey Butter, Clotted Cream \n Rounding out this fantastic book are comprehensive descriptions of basic cheese-making steps and techniques along with information on and illustrations of all the necessary techniques, equipment and tools. It also chronicles the fascinating history of cheese along with serving and presentation instructions.

WINNER GOURMAND COOKBOOK AWARD for Best Indian Cuisine Cookbook“What a seductive book this is, a tantalizing world of flavors waiting to be cooked, tasted, experienced . . . but the scope of the book is much larger, including a personal and well-told story of Bengali cuisine. I love this book!” ― Deborah Madison, author of The New Vegetarian Cooking for EveryoneBengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are such an integral part of the culture. This book begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment. Following are recipe chapters (incorporating a balance of traditional and contemporary recipes) on Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts.Includes 180 easy-to-follow recipes, plus sections on spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information.Sample recipes: Green Papaya Chutney Creamed Spinach with Mustard (Shorshe Saag) Spring Onion Pilaf (Piajkolir Pulao) Fish in Light Ginger Gravy (Halka Pabda Maacher Jhol) Saffron Rice with Meatballs (Moti Churi Biryani) Yelow Split Peas with Cauliflower and Radishes (Mulo ar Kopir Data Diye Motor Dal) Lightly-spiced Pan fried Eggplant (Begun Bhaja) Channa Pudding (Channar Payesh) Cottage Cheese Cakes (Sandesh)

From creamy and mild to sharp and sliceable, 60 dairy-free and delicious cheeses to make at homeDon't be intimidated by the idea of making cheese―vegan cheese is simple and straight-forward, with clean, basic ingredients. Here, green-lifestyle expert Jules Aron shares the tricks of the trade for making sauces, cheese you can grate or slice, and soft spreadable options, using homemade nut milks, vegetables, and natural helpers like lemon juice, probiotics, agar-agar, and nutritional yeast. Her flavorful creations are enhanced with herbs and spices, and run from incredibly easy to more complex, mimicking familiar cheeses, including:\nFrench-Style Brie\nHerbed Feta\nCauliflower Jack\nAged Gruyere \n\nArmed with tips for building the perfect cheese plate and drink pairings, budding vegan cheesemakers will be ready to wow even the pickiest cheese lover.75 color photographs

The Super Easy Vegan Cheese Cookbook offers the simplest, no-fail recipes for the taste, texture, and cheesiness you crave.\nVegan cheese making has come a long way from hard-to-find ingredients and specialty equipment. In the Super Easy Vegan Cheese Cookbook, you’ll find the easiest recipes to make rich and creamy homemade vegan cheeses―and rival traditional cheese in any taste test.\nFrom Zesty Dijon Cheddar to Roasted Garlic Pistachio Cheese, this vegan cheese cookbook serves up plant-based alternatives to classic cheeses along with new favorites using nuts, coconut, and even cauliflower. Requiring nothing more advanced than a blender and using few, easy-to-find ingredients, the Super Easy Vegan Cheese Cookbook has everything you need to bring the craft of cheese making to your kitchen.\nThe Super Easy Vegan Cheese Cookbook includes:\n\n\nA fool-proof introduction to vegan cheese making that outlines basic ingredients, kitchen set-up, pantry staples, ingredient prep, best practices, and storage tips.\n\nEasy recipes that use staple ingredients and equipment to make homemade vegan cheese affordable and doable. \n\n75 classic and new vegan cheeses for cheese sauces and spreads, soft cheese, semihard pressed cheeses, hard and aged cheeses, and fermented, cultured cheeses. \n\nEnjoy your favorite cheeses―and make them too―with the simple, straightforward recipes from the Super Easy Vegan Cheese Cookbook.

Rinku Bhattacharya combines her two great loves―Indian cooking and sustainable living―to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku created these recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals.Arranged in chapters from appetizers through desserts, Spices & Seasons includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets.Included are more than 150 creative recipes with plenty of gluten-free and vegetarian options; detailed sections on spices, ingredients, and utensils; and "green tips" for making your kitchen eco-friendly.Sample recipes: Mango and Goat Cheese Mini Crisps Crisped Okra with Dry Spice Rub Red Harvest Masala Cornish Hens Black Bean, Corn and Nectarine Salad Sweet Potato Soup with Saffron, Sage and Nutmeg Smoky Roasted Eggplant and Tomato Puree Tandoori Spice Roasted Baby Potatoes with Mint Coastal Coconut and Tamarind Fish Curry Cardamom-Scented Beet HalwaAs exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers to explore the bounty of their local farms and markets, and embrace the rich flavors of India to cook food that is nutritious, healthy, seasonal and most importantly, delicious.

Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot! Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant! The Instant Pot® lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options , and nearly all recipes are gluten-free. With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Sample recipes: Chicken Korma Kofta Pulao (Saffron Rice Pilaf with Chicken Meatballs) Goan Pork Ribs Vindaloo No-Knead Naan Kerala Shrimp Curry Parsee Steamed Fish with Coconut-Mint Chutney Cucumber Raita with Homemade (Instant Pot) Yogurt Hakka Noodles Tamatar Masala Anda (Poached Eggs in Tomato Sauce)

The essential primer and guide to preparing delicious, totally vegan, nut-based cheeses, from the coauthor of The Plantpower Way. 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, countlesspeople are now enjoying healthier and more vibrant lives. In This Cheese is Nuts, Julie isbringing that message to the forefront once more, with a stunning collection of flavorfulnut-based cheeses. Julie has always been known for her dairy-free cheeses, andhere she shares seventy-five recipes using almonds, cashews, and other nuts to createcheeses anyone can make right at home. Nut-based cheeses areon the cutting edge in the world of vegan cuisine. They’re remarkably simple toprepare (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 forany occasion. Even creating aged cheeses is easy—they require only a day or two inthe dehydrator, so making “fancier” cheeses, like Aged Almond Cheddar, is analmost entirely hands-off process. And though they’re delectable on their own,Julie’s nut-based cheeses are a terrific component in her recipes for RawBeet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel andBrazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with theessential tips, tools, and mouth-watering recipes home cooks need to immersethemselves in the world of nut-based cheese-making, This Cheese is Nuts willdemonstrate why nut cheeses should be part of any healthy, sustainable diet.

Make your own real, non-dairy cheese at home ― traditional methods for making plant-based cheese \n As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the "last hurdle." \n Much of what passes for non-dairy "cheese" lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there's no real reliable guidance to what works, what doesn't, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world. \n Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. \n Coverage includes: \n\n Understanding culturing and fermentation \n Essential ingredients and equipment for crafting plant-based cheese \n Plant and nut-based media and how to make them \n How to create and train plant-based cultures \n Delicious recipes for quick cheeses \n Advanced recipes for cultured and aged cheeses \n Resources for sourcing equipment and cultures. \n\n Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike. \n Simply everything you need to make delicious non-dairy cheese right at home. \n Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.