{"title":"Karen McAthy","description":"\u003cp\u003eDiscover the innovative world of plant-based cuisine with the works of Karen McAthy, a pioneering author in the realm of vegan cooking. Renowned for her expertise in crafting plant-based alternatives, McAthy offers readers a unique exploration into dairy-free cheesemaking.\u003c\/p\u003e\n\n\u003cp\u003eHer standout title, \u003cem\u003eThe Art of Plant-Based Cheesemaking, Second Edition\u003c\/em\u003e, guides both novices and experienced chefs through the art and science of creating delicious, plant-based cheeses from scratch. With a strong emphasis on sustainability and nutrition, McAthy's work provides practical, step-by-step instructions alongside invaluable insights into ingredient selection and flavour development.\u003c\/p\u003e\n\n\u003cp\u003ePerfect for those looking to expand their culinary skills or embrace a plant-based lifestyle, Karen McAthy's collection is a must-have for anyone passionate about cooking and food innovation.\u003c\/p\u003e","products":[{"product_id":"the-art-of-plant-based-cheesemaking-second-edition-by-karen-mcathy-9780865719620","title":"The Art of Plant-Based Cheesemaking, Second Edition","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eExpanded and updated second edition of the \u003cem\u003eGourmand World Cookbook Awards\u003c\/em\u003e, 2018, Vegan Category Winner.\u003c\/p\u003e\n\n\u003cp\u003eLearn the craft of making authentic, delicious non-dairy cheese from acknowledged master plant-based cheesemaker Karen McAthy. Comprehensively updated and expanded, the second edition of the \u003cem\u003eplant-based cheesemaking bible\u003c\/em\u003e takes vegan cheesemaking to a new level.\u003c\/p\u003e\n\n\u003cp\u003eContaining over 150 full colour photos and enhanced step-by-step instructions, coverage and new information includes:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003eEight new cheesemaking recipes plus dozens more from beginner to pro\u003c\/li\u003e\n  \u003cli\u003eNew coverage of \"mixed method\" fast-firming cultured cheeses\u003c\/li\u003e\n  \u003cli\u003eGoing beyond nuts and seeds and using legumes for cheesemaking\u003c\/li\u003e\n  \u003cli\u003eDairy-free cultured butter, coconut milk yogurt, oat and cashew milk yogurt, and sour cream\u003c\/li\u003e\n  \u003cli\u003eGrowing plant-based cultures, including rejuvelac, sprouting, fermentation, kefir, and probiotic capsules\u003c\/li\u003e\n  \u003cli\u003eLactic acid fermentation and how to use it in cheesemaking\u003c\/li\u003e\n  \u003cli\u003eExpanded coverage of flavours, aging, rind curing and smoking, and working with white and blue molds\u003c\/li\u003e\n  \u003cli\u003eNew recipe section for cooking with dairy-free cheeses including Coeur a la Creme, Buttermilk Fried Tempeh and more.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003eThe Art of Plant-Based Cheesemaking,\u003c\/em\u003e Second Edition is a must-have for aspiring DIY non-dairy cheesemakers, vegans, and serious foodies alike. The texture, the sharpness, the taste; you will be proud to serve up your creations.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette New Zealand Ltd","offers":[{"title":"Default Title","offer_id":46998659530988,"sku":"9780865719620","price":111.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/5864363482496.jpg?v=1763224912"}],"url":"https:\/\/bookhero.live\/collections\/karen-mcathy.oembed","provider":"Book Hero","version":"1.0","type":"link"}