PDF Ebook , by Janice Buckingham
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, by Janice Buckingham
PDF Ebook , by Janice Buckingham
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Product details
File Size: 4250 KB
Print Length: 136 pages
Simultaneous Device Usage: Unlimited
Publisher: Rockridge Press (November 20, 2018)
Publication Date: November 20, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B07K7Y9NPL
Text-to-Speech:
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Amazon Best Sellers Rank:
#49,175 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I was really hoping to see a picture with each recipe displaying what the final product could look like, most of the recipes have room on the page for that. I just received the book tonight, I was skimming through and I noticed an interesting error in the Colby Jack's "recipe tip", which I first noticed because the first thing I noticed about the recipe is that it is nut-free so when I saw the tip to help with "blooming" the 'cashew puree' I was a bit confused. I assume she may have meant cheese puree instead but I am not sure. I'll add a photo of the page as well
I love that they still use cheese cultures and about 75% of these seem like good alternatives. I have a problem with a few. Because they seem more like a dip or a spread rather than a soft cheese, and the brie cheese pictured is not soft, it looks like parmesan rather than brie. So there are some tweaks to be made, but off the rack, this is very self explanatory and easy to follow.
I found two glaring misprints in this book. One was an entirely wrong description of a cheese. The other was near the back, the last chapter table of contents was blank. It only showed page numbers. It could be just my copy. I tried a couple of these cheeses, and I was very pleased with the outcome. I did substitute a teaspoon of lactic acid instead of the probiotic capsule, which seemed to work fine. I like the fact that you can age cheeses. My first attempt at that turned out wonderfully. All in all, it's got great recipes, and I'm looking forward to making more.
A very unique addition to my cookbook collection! Great overall presentation. 70 recipes is a lot and some of these look super yummy. Many of the hard cheeses look like they will take some practice. Awesome book!
This book is amazing! Recipes are easy to follow and processes explained well. Do your research (as the author suggests) and try purchasing ingredients from a few sources until you find the ones you like (I bought nearly everything needed for all these cheeses from Amazon, including the Cashews in bulk).
Yummy
I love the fettuccine recipe so much I have a hard time making some of the others!
I need to begin by saying I am not Vegan. But I do like to be aware of what it available for eating a more healthy diet. This books was not at all what I was expecting. Some of the "cheeses" in here are nothing more than ground nuts with ingredients added to make more of a paste. I have made those types of items before, and they are not what I prefer. I do make regular cheese, so this book was quite different than what I do when I make milk based cheeses.Some of the recipes don't even sound good to me. I did try the cottage cheese recipe with Tofu. I found it very bland and I didn't like the texture or taste. I also didn't care for the Vegan "butter". I like my real butter; the way it spreads and tastes. Texture and taste is a huge thing for me. I am going to try the Cream Cheese next made with Cashews.For anyone who eats a Vegan style diet, this book would probably be one that they enjoy, as there are several types of sauces and different varieties of "cheeses." But if you don't like tofu (which I don't) or some of the ways the recipes are made ( I don't prefer fermentation), then this book would be a more difficult one to use.
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