The art of plant-based cheesemaking : how to craft real, cultured, non-dairy cheese
(Adult Book)
Author
Published
Gabriola, BC : New Society Publishers, 2017.
Format
Adult Book
ISBN
9780865718364 (pbk.) :
Physical Desc
xix, 106 pages : colour photographs ; 23 cm.
Status
Description
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Copies
| Location | Call Number | Status | Due Date |
|---|---|---|---|
| Non-Fiction (Adult) - Non-Fiction Shelves | 641.5636 M43 2017 | Checked Out | May 22, 2024 |
More Details
Published
Gabriola, BC : New Society Publishers, 2017.
Language
English
ISBN
9780865718364 (pbk.) :
Notes
Description
"Packed with simple methods, clear recipes, and straightforward guidelines, The Art of Plant-Based Cheesemaking arms the reader with a clear understanding of the processes for creating authentic cultured, non-dairy, plant-based cheese using traditional (dairy) cheesemaking methods. It gives permission and calls on the reader to experiment, adapt, and have fun with easy and advanced plant-based cheese recipes"-- Publisher.
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Citations
APA Citation, 7th Edition (style guide)
McAthy, K. (2017). The art of plant-based cheesemaking: how to craft real, cultured, non-dairy cheese . New Society Publishers.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)McAthy, Karen. 2017. The Art of Plant-based Cheesemaking: How to Craft Real, Cultured, Non-dairy Cheese. New Society Publishers.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)McAthy, Karen. The Art of Plant-based Cheesemaking: How to Craft Real, Cultured, Non-dairy Cheese New Society Publishers, 2017.
MLA Citation, 9th Edition (style guide)McAthy, Karen. The Art of Plant-based Cheesemaking: How to Craft Real, Cultured, Non-dairy Cheese New Society Publishers, 2017.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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