Best cheese & diary cooking books according to redditors
We found 267 Reddit comments discussing the best cheese & diary cooking books. We ranked the 71 resulting products by number of redditors who mentioned them. Here are the top 20.
We found 267 Reddit comments discussing the best cheese & diary cooking books. We ranked the 71 resulting products by number of redditors who mentioned them. Here are the top 20.
If you move the decimal over. This is about 1,000 in books...
(If I had to pick a few for 100 bucks: encyclopedia of country living, survival medicine, wilderness medicine, ball preservation, art of fermentation, a few mushroom and foraging books.)
Medical:
Where there is no doctor
Where there is no dentist
Emergency War Surgery
The survival medicine handbook
Auerbach’s Wilderness Medicine
Special Operations Medical Handbook
Food Production
Mini Farming
encyclopedia of country living
square foot gardening
Seed Saving
Storey’s Raising Rabbits
Meat Rabbits
Aquaponics Gardening: Step By Step
Storey’s Chicken Book
Storey Dairy Goat
Storey Meat Goat
Storey Ducks
Storey’s Bees
Beekeepers Bible
bio-integrated farm
soil and water engineering
Organic Mushroom Farming and Mycoremediation
Food Preservation and Cooking
Steve Rinella’s Large Game Processing
Steve Rinella’s Small Game
Ball Home Preservation
Charcuterie
Root Cellaring
Art of Natural Cheesemaking
Mastering Artesian Cheese Making
American Farmstead Cheesemaking
Joe Beef: Surviving Apocalypse
Wild Fermentation
Art of Fermentation
Nose to Tail
Artisan Sourdough
Designing Great Beers
The Joy of Home Distilling
Foraging
Southeast Foraging
Boletes
Mushrooms of Carolinas
Mushrooms of Southeastern United States
Mushrooms of the Gulf Coast
Tech
farm and workshop Welding
ultimate guide: plumbing
ultimate guide: wiring
ultimate guide: home repair
off grid solar
Woodworking
Timberframe Construction
Basic Lathework
How to Run A Lathe
Backyard Foundry
Sand Casting
Practical Casting
The Complete Metalsmith
Gears and Cutting Gears
Hardening Tempering and Heat Treatment
Machinery’s Handbook
How to Diagnose and Fix Everything Electronic
Electronics For Inventors
Basic Science
Chemistry
Organic Chem
Understanding Basic Chemistry Through Problem Solving
Ham Radio
AARL Antenna Book
General Class Manual
Tech Class Manual
MISC
Ray Mears Essential Bushcraft
Contact!
Nuclear War Survival Skills
The Knowledge: How to rebuild civilization in the aftermath of a cataclysm
World Cheese Book by Harbutt and Mastering Cheese by McCalman are popular books in these parts. The new Oxford Companion to Cheese is great too.
If you're interested in the technical side of things you can check out cheesescience.org (shameless plug)
All that said, the most important thing you could do is to have a solid knowledge of the cheese you sell. Know where each one is made, who makes it, what kind of milk/rennet, raw/pasteurized, flavors, pairings, etc.
I would snag this most excellent book of ice cream recipes.
http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123/ref=sr_1_1?ie=UTF8&qid=1347902019&sr=8-1&keywords=ben+and+jerry%27s+ice+cream+recipe+book
You'll probably after the third or fourth batch find yourself inventing flavors but the intro to the book covers some pretty good basic recipes for sherbet, and the different types of bases for normal ice cream. One of the random things I learned from this book was that just about any fruit will taste more like its self if covered in lemon juice and sugar for a few hours.
You can also pick up an ice cream machine for pretty cheap from Amazon. I would recommend getting the stand mixer attachment if you have a stand mixer, if not keep in mind that any of the salt free ones, including actually the stand mixer attachment require that the bowl be frozen for 12 hours before use. Practically this limits the machine to one batch of ice cream a day.
I found the recipe on the Amazon's website for the book link.
I've tried to reproduce it here...
Featured Recipe: Brew-Curds Cheddar
Makes: 2 pounds
Milk: Pasteurized whole cow’s milk
Start to Finish: 4 to 6 weeks: about 5 hours to make the cheese; 13 hours to press; 1 to 2 days to dry; 4 to 6 weeks to age
Ingredients
Instructions
Look no further! Here's a link to Miyoko Schinner's Artisan Vegan Cheese cookbook and here's a link to her online vegan cheese shop.
I was a total cheese hound right before I went vegan... this shit has totally made me forget about dairy cheese. Soooo damn good!
https://i.imgflip.com/1mw06n.jpg
Just kidding.
The Ricotta is made simply by blanching raw almonds then processing in a blender with 50% water by volume and adding lemon and salt to taste. The magic happens when you dress it with extra virgin olive oil, blackp pepper, and coarse salt.
The mozzarella has a base of coconut yogurt, thickened and set with tapioca starch, xanthan gum, and kappa carrageenan
The chevre is cashew based and cultured with rejuvelac, then flavored with lemon and dill
The cheddar is cashew based as well with coconut oil, a bunch of spices, and a bit of miso
If you're interested to try this stuff I'd recommend books by [Sky Michael Conroy] (https://thegentlechef.com/gentle-chef-cookbooks/non-dairy-evolution-cookbook/) and [Miyoko Schinner] (https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830)
Chao cheese slices make an amazing grilled cheese! I like Follow Your Heart slices too, but holy cow, Chao blows my mind.
I've also read good things about Miyoko's, but I haven't tried them yet.
There's of course lots of recipes for making your own cheese too, and recipes for making things like mac and cheese from scratch. Miyoko even has a book on the subject.
Hooray! I love cookbooks!
I don't know if they're into making ice cream, but it's really easy and fun:
Jeni's Splendid Ice Cream, The Perfect Scoop, and Ample Hills are all great.
I'd just start with Scott Jurek's book and figure it out from there http://www.amazon.com/Eat-Run-Unlikely-Ultramarathon-Greatness/dp/0547569653/
I am basically the opposite foodwise, but if it works for you it works for you.
Cheese really is the hardest thing - you might be interested in Dr. Neal Barnard's latest book "The Cheese Trap". Maybe someone will invent a casomorphin patch!
np! also, if you are someone who will miss cheese, I hear miyoko is the best:
field roast chao cheese is also excellent! really adds to sandwiches etc. try making some grilled cheese with it. coconut herb is my fave
Miyoko's Kitchen is one of the best vegan "dairy" producers in the game right now. Their store locator is here. Miyoko Schinner also wrote a cookbook if you want to try making your own.
These seem the most relevant and future proof:
https://www.amazon.com/Backyard-Goat-Introductory-Keeping-Enjoying/dp/1603427902
https://www.amazon.com/How-Raise-Goats-Carol-Amundson/dp/076033157X
There's two sides to the Game Designer coin: One is developing a good set of rules which are enjoyable, stable, and of appropriate complexity, while the other is creating a good physical prototype which can reasonably be used for heavy playtesting.
Developing a good set of rules is a vague and nebulous thing, and counterexamples can be found for virtually any advice someone gives you. There are a few constants, however:
Keep bouncing back and forth between the playtest and revise stages until your target audience is pleased with the game.
On the physical prototype side of things:
As for actually getting your game published, that's a whole other matter.
Some recommended reading: Sid Sackson's A Gamut of Games is not only a good collection of simple games designed by one of America's most innovative game designers, but also a fascinating look into the thoughts and methods behind the creation of those games. The Game Inventor's Guidebook is also good reading, and contains interviews with industry people - it's not completely up to date, however, and some of the interviews are more about a game as a product (A fast-selling game is "better" than a slow selling game), rather than concepts regarding balance, strategy, complexity, or innovation. Similarly, Paid to Play: The Business of Game Design gives some good insight into the industry in general.
I can post them later but they are the fresh mozzarella recipe from Artisan Vegan Cheese and the truffled cashew cheese from Street Vegan, two of my favorite cook books for fancy occasions. I highly recommend both if you don't mind taking a bit of time to make truly fantastic meals.
Yeah the stuff in retail stores blows.
https://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830 is the shit!
You're right, of course! That's why I preceded it with "pine nut-based." In this book by Miyoko Schinner or this one by Skye Conroy (or anywhere online if you do a search for "vegan parmesan,") you'll find lots of varied recipes for non-dairy versions of powdered parmesan. They mostly consist of differing amounts of nuts or seeds (almonds, cashews, pine nuts, sesame seeds, etc), ground up with nutritional yeast and sea salt, though in the Schinner book above there's also a recipe for an air-dried parmesan that's a bit more involved (it takes about two weeks to dry) which results in a harder block cheese that can be grated.
Homemade Muddy Buddy/Puppy Chow ice cream. The base is Jeni’s honeyed peanut recipe with muddy buddy pieces mixed in.
I used an adapted version of David Lebovitz's recipe, which I found on Kitchen Confit. Basically it uses 4 oz of goat cheese instead of 8 oz. I think 4 oz is plenty goat cheese-y.
It's worth noting that the first time I made this, I overcooked the egg mixture and ended up with some sort of scrambled egg concoction. I was able to rescue it with an immersion blender.
Edit: The topping is something I made up. It's mostly honey, with a bit of butter and a tiny splash of vanilla. Unfortunately I don't have a recipe for it because I just played around with it on the stove until I liked what I saw/tasted/smelled.
I would recommend this book: http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087/ref=sr_1_1?ie=UTF8&qid=1412127028&sr=8-1&keywords=artisan+cheese+making+at+home
And also /r/cheesemaking
But if you want to sell the cheese you're going to have red tape to deal with.
The Homesick Texan has some good recipes: https://www.homesicktexan.com/
She also has a few cookbooks:
https://www.amazon.com/Homesick-Texan-Cookbook-Lisa-Fain-ebook/dp/B006HAPP8Y/
https://www.amazon.com/Homesick-Texans-Family-Table-Cooking-ebook/dp/B00FO61A1S/
https://www.amazon.com/QUESO-Regional-Recipes-Favorite-Chile-Cheese-ebook/dp/B01MT4WC2K/
Daiya is for newbs! It's like rubber with chemical cheese flavoring.
Try cultured nut cheeses like Kite Hill or Miyoko's, or buy Miyoko's book on how to make your own.
This is the book for making your own:
https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
If you like strong flavors (think bleu cheese), then this can't be beat:
http://www.rauom.com/goodies/tofu-misozuke/
By far the best resource:
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
The author's company sells vegan cheeses commercially and they are considered, along with Kite Hill, the best available.
It is easier to make a vegan cheese sauce than vegan cheese per se. Most are based on cashews. This one also uses the fact that potatoes get gluey when blended (usually a negative) to improve the texture.
http://www.seriouseats.com/recipes/2014/02/gooey-vegan-nacho-cheese-sauce-recipe-food-lab.html
If you want to dive in, get the book Artisan Vegan Cheese. Great recipes, cheesey results.
We just got our shipment Friday. I've only tried the "Smoked Farmhouse" and it was excellent. I'm a big fan of her book (Artesian Vegan Cheeses " but I haven't had much success with the air dried nut cheese, but the stuff I ordered gives me hope!
For the lazy:
http://www.artisanveganlife.com/
http://miyokoskitchen.com/
http://www.amazon.com/gp/aw/d/1570672830/ref=redir_mdp_mobile?pc_redir=T1
edit: readable links
Here is what David Lebovitz says in his book The Perfect Scoop:
> French VS. American
>There are two basic styles of ice cream: French-style, which is a cooked custard made with egg yolks, and Philadelphia-style, made with cream or a combination of cream and milk, but without eggs. French-style ice creams tend to be smoother and silkier, due to the emulsifying power of the egg yolks, which get cooked on the stovetop, requiring a bit of cooking prowess. Philadelphia-style ice creams can simply be mixed or pureed together, chilled thoroughly, and then frozen. Philadelphia-style ice creams have no egg yolks, so they tend to be a bit firmer, freeze harder, and have a somewhat chewier texture. The advantage is that they're a little lighter tasting and are easier to make.
TL;DR: Eggs in French, none in American Style.
Cool! Hope I didn't sound critical. Here are some recommendations I've gotten that look good so far:
Cheesemaking.com
http://amzn.com/B004CFAWPC
I got my gf the same ice cream maker last xmas, and we use it all the time. i think we had one batch that was too hard, and its because i didnt follow the recipe, and therefore made it in a way that it set too hard.
first, 15 minutes isnt long enough, we usually let our ice cream go for about 25 minutes. we do not prechill our mix, but we also dont heat it, except for the one time we made chocolate. so maybe the difference is the prechilling, but even when we did that, we went for 25 minutes.
second, add a little liquor, OR vanilla extract if you have the pure shit made with liquor. my gf makes her own by soaking a bunch of vanilla beans in vodka, we always add that. it not only gives a little flavor to make it taste a little more rich, but it helps keep the ice cream from solidifying as much in the freezer.
third, that sounds like A LOT of eggs. we usually use two or three, that could be part of the difference maker here.
fourth, get the ben and jerry's recipe book from amazon. its the shit, it has all kinds of great recipes. and in a lot of cases it has the reasoning behind making certain things a certain way.
hopefully that helps some. we have been making consistently good ice cream in ours, and it always sets just right. if you have any more questions, just ask.
This is really your call. I believe in the idea that reducing your intake of poor-quality foods is better than not reducing that intake at all.
Personally, it took a while to get the cheese-monkey off my back, and there have been periods of time where I went back to eating it. I'm not going to say I'll never eat it again, but the more I stay away from it, the more I realize that I don't feel good when I do eat it. And if it doesn't make my body feel good after I eat it, why do I do it?
You should look into The Cheese Trap, which goes into detail about why dairy is so delicious, and what are some of the common reasons we are attracted to it, even if it's not a good choice for us.
That said, you've been at this for 2 weeks-- try doing it for another 2 weeks without dairy and see how you feel! It may take some time for you to adjust.
Artisan Vegan Cheese has many French cheese recipes. There's also a chapter on first courses and small plates (Gruyère and pear croustades with red wine glaze, Brie en croûte with dried fruit and nuts, etc.).
I prefer rice milk for drinking, simply because it has the most neutral taste. Don't know about cheese, but many recommend Daiya, Chao Cheese. You can also make your own.
Homemade cheeses, especially those from Artisan Vegan Cheese. Totally worth it spend some time making your own occasionally!
Otherwise, I do like Daiya much more than any others I've tried, but only melted & in small amounts. And I like the shredded mozzarella from Trader Joe's (again, only melted & in small amounts).
I'm a huge fan of Jeni Britton Bauer of Jeni's Splendid Ice Creams. I have her recipe book and every recipe I've tried has turned out perfect (except for one with beets, but that's because I undercooked the beets and don't have a good food processor). She explains the basics to her recipe, her approach to aroma, flavor, texture and gives a few tips for making your own recipes using her base.
I have found The Game Inventor's Guidebook by Brian Tinsman to be a wonderful resource. It is a bit dated since so much has changed these past 8 years, but the book is a great tool nonetheless.
Hello, and welcome to /r/tabletopgamedesign!
I can see in the comments that you are keeping your idea intentionally close the vest. You don't need to worry about people "stealing" your ideas - that really doesn't happen for three reasons:
Eventually, you will need other people to help make your game into a reality, whether it's working with a publisher, a manufacturer, or even emailing your art to [email protected] to print them at your local store. Careful! A rogue Staples employee / aspiring game designer might steal your stuff! /s
If you really don't want to share, nobody here can force you, but the quality of advice we can provide will be much lower. FWIW, I'm not just walking the walk - I have a website for my game, IntraSolar that anyone can visit and download the rulebook for. I'll also be releasing a print-n-play version sometime soon!
---
My #1 piece of advice, however, is that nobody will design your game for you. Game design itself is not a game in that there are no set rules, pieces, or paths. Your path is your own, and will be more rewarding if you take initiative and purposefully move down it, rather than waiting around for someone to guide you.
For now, I can at least share with you some very high-level information that should help get you started. Looking at your user history, I'm going to assume that you have no-to-little experience with tabletop gaming, but this also could be a completely incorrect assumption.
Books to Read
Games to Play
I'm going to recommend some boardgame staples. Many of these games are older, but all of them have been very well received in the boardgaming community and have valuable lessons to teach if you haven't played them.
There are many other great games out there, many of which are heavier than this, but considering that you are (likely) new to the hobby, this is a great starting point.
Podcasts to Absorb
You can also find them on iTunes, Spotify, or wherever you get your podcasts.
Blogs to Follow
Creators to Watch
These last two are more videogame-focused but still contain relevant & great ideas / discussions.
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There are so many other great games and resources out there that I couldn't possibly hope to put together a comprehensive list, but these are my top picks for beginners. I frequently listen / watch / read many items on this list myself on a daily basis.
Good luck on your journey, and I hope you open a window into your prototype soon!
I'm so glad you asked! My husband got me this book last Christmas and I've been working my way through it: http://www.amazon.com/The-Mac-Cheese-Cookbook-Restaurant/dp/160774466X
So far I like the Mexican mac and cheese the best. I made it for a May the Fourth be with you/Cinco de Mayo party.
https://www.amazon.com/gp/aw/d/160774466X/ref=oh_aui_i_d_old_o0_img?ie=UTF8&psc=1
I got that used for 5 bucks total off amazon. Great recipes and the best recipe for beschamel. Keep cooking and enjoy!
If you like ultra books, you should definitely read Eat and Run by Scott Jurek. He was also extensively mentioned in Born to Run. It's a good book, and if you enjoyed Born to Run, you'll definitely enjoy this. Running on Empty is another good ultra book.
I/wife have made many from this book and they are all excellent to the point of having wine & cheese parties [ w this] w non vegan friends and everyone loved all the different types we made
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_1?s=books&ie=UTF8&qid=1394980734&sr=1-1&keywords=vegan+cheese
.. Plus I've met the author at a couple of veg-fests and she's super cool fwiw
Dayia and other pre packaged processed vegan cheeses are, IMHO, quite bad, especially compaired to what you can make w this book
I got the Artisan Vegan Cheese book recently, and it's gold! Gold, Jerry!
She started with a book called Artisan Vegan Cheese. If you like cultured nut cheese and like making things, it's very easy and much cheaper to make your own. And it tastes amazing. It takes time (a couple of days to make rejuvelac, a couple of days to culture the cheese, and it really tastes much better if you let it sit in the fridge for at least a couple of weeks) but the hands on time is very minimal.
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Lactose intolerant vegetarian here. The best cheese subs are the ones you make at home, the stuff in the bag isn't good. I make dairy free ricotta from tofu and cashews that is pretty good (there are several recipes for it, tweak until you find what you like) as well as cheeze sauces and "mozzarella" made from cashews
If you want to expand your nut cheezes, this book is very good: https://smile.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ Miyoko's cheezes are the few I will buy at the store.
Nutritional yeast does work well, I would also consider mellow miso paste. It gives a that cheesy flavor and also adds some umami.
You could get Miyoko's book Artisan Vegan Cheese and make your own. The recipes for cultured and aged cheese do take a lot of time, but it's the closest you'll ever get to the flavor of dairy cheese.
An often underappreciated difficulty of veganism doesn't have anything to do with food at all, it has to do with social interaction. Some new vegans face social backlash they didn't expect, so just be aware that it can happen.
> Speaking for myself I can say that it would definitely be helpful to know some of the things more experienced vegans do to find recipes, alternatives, substitutes, and so forth.
It sounds almost too simple, but google is really useful if you use the right search (knowing what to search for, is, of course, the hard part).
You can try searches like "vegan substitute" or "vegan recipe".
-------
Milk: Plant milks
Eggs:
Cheese and meat:
For cheese and meat analogues, I'll buy pre-made processed vegan faux products more often than make them at home, but there are a few that are nice homemade (and I don't use these a lot anymore).
For new vegans I would recommend them if you find one you like the taste of, though. Especially the brand Gardein (I think it's relatively cheap, available, and approachable).
------
For fancy gourmet home cooking, if you're into that:
Weird Vegan Ingredients
Here's a list of vegan "ingredients" that new vegans might not be as familiar with (you do not ever have to use any of these if you don't want to, they're just for the curious):
(again, you don't have to cook with any of these things, I'm just listing them for the curious)
I'm assuming from the brands you mention that you're in the US, so I can't make specific recommendations for that. However, if you feel up to venturing into the exciting world of vegan cheese making, Miyoko Schinner has a great book: https://www.amazon.co.uk/dp/1570672830/ref=cm_sw_r_sms_apa_i_XtXSDb6S6C0G8
It's not as hard as it sounds, and a home-made, air dried and matured cheese is thousands of times better than most of the commercially available vegan cheeses, as well as being a lot cheaper if you're eating lots of it.
I've heard amazing things about this book:
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=wl_it_dp_o_pdT1_nS_nC?ie=UTF8&colid=2N1K8AZDBB64Q&coliid=I15GHFSOGJRAQH
There's a huge thread about it on the PPK forums.
We use the ice-cream maker all the time. Best gift ever.
For recipes, my wife loves Jeni's Splendid Ice Creams at Home. They're just the right volume for the KitchnAid maker.
I am a big fan of Jeni Britton Bauer's ice creams and frozen yoghurts (http://www.amazon.com/gp/aw/d/1579654363). She uses an eggless ice cream base, and has quite a few frozen yoghurt recipes.
May I present her Darkest Chocolate Ice Cream in the World (http://www.saveur.com/article/Recipes/The-Darkest-Chocolate-Ice-Cream-in-the-World)?
My favourite though is probably the Bangkok peanut ice cream. Or maybe the sweet potato one. Or the lemon cream one.
The Perfect Scoop is by far the best ice cream book out there. I've made most recipes from that book and every one is delicious.
As far as ice cream makers go, I have the attachment for my Kitchenaid and it works great.
This book just came out. They are all marathon runners and are promoting the new book, written by the man in the middle, outside of this athletic/running store. The map in the background is of a running coarse, but not a marathon. The man in the middle is on a book tour, and is an ultra-marathon runner. He is doing a signing then is going to probably talk about vegan stuff and run around. This is in either, San Diego, Austin or Denver, but I'm not sure which one yet. I can't find the store on google maps, but eventually I will.
edit: The book is "Eat & Run" by Scott Jurek. Here is a list of the cities he stopped at on the book tour, one of which is where this picture was taken.
Check out No Meat Athlete, and read Scott Jurek's Eat and Run.
Not a sub, but I got the Ben & Jerry's book https://www.amazon.co.uk/dp/0894803123/ref=cm_sw_r_apa_lq4bAbVAQ9NHW
http://www.throughherlookingglass.com/wp-content/uploads/2015/06/Cherry-Garcia-Ice-Cream4.jpg
http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123
I ate a pint of it earlier today (storebought)!
My first cheese books were Murray's Cheese Handbook and Steven Jenkins' Cheese Primer.
I'm a huge fan of Steve Jenkins' Cheese Primer because it is comprehensive but also practical.
EDIT: spelling error
I find that soft, spreadable and dipping style vegan cheeses are usually excellent.
Also there is a recent book which might help you:
https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction/dp/1455594687
And here's a brief talk about it: https://www.youtube.com/watch?v=PHyLV3jeifk&t=6s
Get some nutritional yeast. It's heavy on your 5th taste, umami aka savoryness, and has a somewhat cheesy taste. You can make vegan parmesan with it (and ground up cashews) or ricotta in lasagna (with help of tofu).
Neal Barnard, medical doctor and psychiatrist, has talked about cheese specifically. And here as well.. I know he has a book out, The Cheese Trap, it has good reviews but I never read it. Maybe any suggestions he has is floating around with more googling.
SECTION | CONTENT
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Title | Dairy-Free Diets Are Dangerous
Description | Do we require dairy? This video covers two major archeological and ethnographic facts that answer this question. - Links and Sources - https://www.patreon.com/micthevegan https://www.facebook.com/micthevegan https://www.instagram.com/micthevegan - @micthevegan National Osteoporosis Society Write-up: https://nos.org.uk/news/2017/april/12/three-million-young-adults-putting-their-future-health-in-danger/ Articles About Dairy Free Diets Being Dangerous: http://www.bbc.com/news/health-39557687 htt...
Length | 0:06:17
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Title | The Science of Cheese Addiction
Description | A sharp look into the research on compounds in cheese and behavioral studies on food addiction. - Links and Sources - https://www.patreon.com/micthevegan https://www.facebook.com/micthevegan https://www.instagram.com/micthevegan - @micthevegan Plantspace reset link: https://plantspace.org/wp-login.php?action=lostpassword Neal Barnard Cheese Trap (No I don't make money from this): https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction/dp/1455594687 Cheese single highest source of Sat...
Length | 0:12:24
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I have an artisan vegan cheesemaking book by a woman named Miyoko Schinner. She has a good line of vegan cheeses in stores. She actually cultures her cheeses and has several aged cheese recipes as well.
I bring this up since you mentioned cheese making is a passion of yours. It might be fun for you to play with artisan vegan cheese making, and your background would allow you to easily tweak recipes to make cheeses you actually enjoy.
If you're looking for yummy vegan cheese I suggest you get ahold of this book: http://www.amazon.ca/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Have you considered making your own vegan cheese? Here are some good books, your library might have them or be able to request them:
Artisan Vegan Cheese
The Art of Plant-Based Cheesemaking
I make my own cheese now. I still buy some at the store because it takes time to make it and the convenience is something I like, but it seems like you may need to go the homemade route. Here are two cookbooks that I use for cheeses.
Easier - This Cheese Is Nuts
More Advanced - Miyoko's
I'd try searching for "vegan cheese." This book seems to have good reviews. https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Oh yes, it was amazing, I must say. I get all my recipes from Jeni's Splendid Ice Creams cookbook, and the bases lend themselves really easily to adaptation. She even has a recipe for sweet potato with torched marshmallow ice cream!
I love everything I've made out of The Perfect Scoop
Oh! I bought it for 3 dollars on Amazon.. Book Depository and Barnes and Noble have it for about the same price!
I have this book and it is really, really good. It even has beer pairings for each recipe!
Grab a copy of David Lebovitz' The Perfect Scoop (new edition coming soon). Lots of great recipes in there; try the Ginger flavor! There is also a black sesame recipe in there or somewhere else that was excellent!
Keep in mind that many of the recipes in there use whole cream, so the portions for these batches of ice cream are usually around the size of a golf ball.
https://www.amazon.com/Mac-Cheese-Cookbook-Homeroom-Restaurant-ebook/dp/B00BKKFVCG/ref=sr_1_1?ie=UTF8&qid=1498837012&sr=8-1&keywords=mac+and+cheese+cookbook
This damn cookbook has given me like 15 pounds
Sorry for no metric units :( . I only use metric for weighing things, but I don't weigh stuff for ice cream.
Protip: I never bother with all that milk + cream nonsense. I just use half & half for all the dairy. It's fine.
David Lebovitz's book is pretty great. His beer chocolate ice cream is the bomb and makes me look good at parties. I make it with Guinness Extra Stout and Lindt milk chocolate, which has barley malt in it. (You could also just add some malt and use any old milk chocolate, I guess.)
Max Falkowitz posted a bunch of ice cream recipes when he was at Serious Eats, and I've found his recipes to be reliably delicious. His peanut butter honey recipe and his sesame orange recipe are both pretty great. I've been meaning to try his white chocolate ginger shortbread recipe, but I haven't gotten around to it.
Here are two recipes I make a lot. The salted caramel is based on the one in Molly Moon's book, and the bourbon is based on a Humphry Slocombe flavor. (C=cup, T=tablespoon, t=teaspoon)
Salted caramel ice cream (Serve with crumbled Oreos on top!)
Bourbon ice cream
(Edited a bunch of times for formatting)
I'd recommend reading this: Eat & Run by Scott Jurek. He is a vegetarian ultra-marathoner, one of the best of the very best. You'll definitely find some input there!! Good luck!
Socks is incredibly nice to get. I also enjoy any running material....if he's newer to running then perhaps the following books (which are super cheap) would interest him:
There's plenty of others....but a good read is nice after a nice run.
my girlfriend and i make a lot of ice cream and one of our favorite books is your ice cream book (found here: http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123)
my question:
if you could add 5 recipes to that book, which would they be?
and if possible, can i get said recipes?
This is very close to the Ben chocolate recipe from the Ben & Jerry's ice cream recipe book. You can find it here.
Look for Fromage d'Affinois. It's like brie, but the milk is filtered so it's always creamy and doesn't get stinky as easily. Brie-type cheeses (soft-ripening, as they say) can get ammoniated if wrapped in airtight containers, which is to say the culture on the cheese makes ammonia as part of its normal life, and ammonia is lighter than air and usually just goes away, but if you don't let it, it builds up and makes the cheese smell/taste awful. So let your brie hang free, in other words. That's why you usually see it in fancy paper. Best brie-type cheeses, other than d'Affinois: La Tur, from Italy, is made from cow, sheep, and goat milks and tastes like you're a king/queen. Another one is Crottina, which is a general term for a wheel of cheese about the size of a marshmallow. Crottina literally means 'droppings' but it's a term of endearment. Usually goat milk, sometimes sheep milk.
Also, something that may be easier to find, is St. Andre. It's a 'triple-creme' cheese, so think brie but with even more fat. Really I'd rather call it the fanciest cultured butter on the planet, because what I really prefer to do with this cheese is replace butter in my favorite recipes, especially alfredo sauce..but you could honestly just spread it on some toast and be happy. Looks like a birthday cake.
Another cousin of the brie-type ones is the ash-ripened cheeses, so don't be put off by a little disk the size of a hockey puck that looks like it's covered in blue/green mold, it's just ash (and probably some white mold you'd usually see on Brie), and it tastes amazing.
Hmm...
There's so much out there, honestly. My state gets a new cheesemaker about once a month, and there are thousands in the world... if you really want to get a broader horizon, I say get a good book of cheeses. I mentioned the guy earlier, but there's a good author named Steve Jenkins with a nice fat book listing hundreds of famous cheeses, often with humorous descriptions, such as St. Marcellin: 'No finer cheese exists. A cheese to be worshipped' and for Havarti: "A cheese so mild that it would be curmudgeonly to say anything negative about it."
Edit: also, one of the chief cheese experiences for the newbie: whether you are interested or not in chevre, fresh goat's cheeese, get some and put it on a cracker with some jam/fruit preserves. Chevre is magical, kind of in the same way cream cheese is, which is that it doesn't care whether it's being put with savory or sweet. I've made people love goat's cheese where they had a previously declared hatred using this combination. Fancy jam helps too. We have a local company (Sidehill Farm) that makes a slew of delicious and unconventional jams, like ginger rhubarb. Mmm... ginger rhubarb jam on a chevre cheesecake (just a cheese cake replacing cream cheese with chevre...amazing)...I digress. Buy a cheese book! Jenkins, by the way, usually tells you the best brands for any particular cheese.
>staying away from cheese is hard
There's good reason for that. Casomorphin in dairy is a natural opioid, in the same class of drug as morphine. Casomorphins are especially concentrated in cheese because the whey is removed during the curdling process. If you find it hard, you could tell yourself you're eating congealed fat and protein from the fermented milk of another animal. Milk that was intended to grow a baby calf in half the time it takes to wean a human baby. Honestly, I stopped missing cheese after 2 weeks. Thought it would be harder than it was. There are also more vegan cheese products. Try some Miyoko, Treeline, Chao or ask at r/vegan. Search for recipes of your favorite cheesy dishes with the word "vegan" before the dish name. For example here's a mac and cheese recipe https://minimalistbaker.com/best-vegan-gluten-free-mac-n-cheese/ or a cheesecake recipe https://avirtualvegan.com/vegan-new-york-cheesecake/ or a spinach artichoke dip http://www.hotforfoodblog.com/recipes/2015/8/20/vegan-spinach-artichoke-dip
If you want to know more about casomorphin in cheese check out this article https://www.superfoodly.com/casomorphin-cheese-addiction/ There's also the book The Cheese Trap by Dr. Barnard https://www.amazon.com/Cheese-Trap-Breaking-Surprising-Addiction/dp/1455594687
A good book I read on this is The Cheese Trap
Have you heard about this book on making vegan artisan cheeses? They're aged and everything. I don't miss cheese, but I've been dying to hear someone's first-hand account of making these cheeses. I think they appeal to my crafting side instead of my cheese-missing side.
There's no better time to be vegan than now. There are so many products easily available that weren't even five years ago. The transition will get even easier the longer you stick with it. Really, it seems like you need something to get you fully committed. Watch some vegan documentaries like Cowspiracy and Earthlings. It'll give you the willpower you need to move on from your old diet. Eventually it won't matter what others think or say.
If you're looking for a cheese replacement, try this https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_2?keywords=miyoko+cheese&qid=1566034413&s=gateway&sr=8-2
I've had the store bought cheese Miyoko's makes and it's incredible.
For half and half, do you use it for coffee? I recommend Silk creamer, the others I've tried aren't as creamy.
Googling Cafe Gratitude Nut Cheese got me this, their recipe for Brazil Nut Parmesan. And there's a book titled I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by the restaurant cofounder Terces Engelhart.
I wonder if any of their nut cheeses are fermented like Artisan Vegan Cheese
This is about as cheesy as I have! :D It's on the "For a healthier me" list. Thank you for the contest!
Good for you for making that connection! It's not an easy thing to accept, but once you do, you're kinda stuck this way.
I hope this was at least a tiny bit helpful! Good luck! :)
Miyoko has published 2 books with cheese recipes in them. I bought both books and got them signed AND tried many of the cheeses at her book signing party in NYC a couple months ago.
Artisan Vegan Cheese
The Homemade Vegan Pantry
Many/most of the cheese recipes are made from cashews and other nuts, and require some ingredients most of us have never heard of. I went through and found the recipes I want to try (all of them!) and rounded up all the ingredients (amazon for the obscure stuff).
In the cheese book there are 2 different Mozz recipes, one is meant to be for a fresh mozz type cheese (tried this one at the party, was just like the original and so delicious), and the other is more for melting like on pizza.
So far from the pantry book I have made Squeeze Bottle Yellow Mustard (perfect, but strong!) and the Oil Free Eggless Vegan Mayo. 2/2 both are great.
I had to change my plan about trying one of the mozz recipes today; still have some store bought cheezes I'm trying to use up, also have too much other stuff to do.
Here's a list from serious eats with plenty of interesting recipes.
The quick, easy way is to blend raw cashews (soaked if your blender is not high powered), nooch, and whatever seasonings you want. I like to add a little white miso. A dash of lemon juice, vinegar, or hot sauce is good. Here is a good basic recipe: http://www.oneingredientchef.com/cashew-cheese/
You can make it thinner or thicker depending on whether you want to use it as a spread or sauce.
I have also used this one for pizza: https://itdoesnttastelikechicken.com/melty-stretchy-gooey-vegan-mozarella/
If you Google "cashew cheese" you will get tons of ideas.
If you want to get serious and start making aged cheeses and stuff, Miyoko Schinner published a cheesemaking book. https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
> Miyoko's brand makes a bunch of varieties, though you'll probably have to find a specialty store.
I saw Miyoko's in a Whole Foods in Detroit a couple of weeks ago, which I don't really consider a "specialty store." Unfortunately, all of the "good" versions were sold out. All that was left were like "tomato herbed" cheese, which I wasn't too keen on.
Also, before Miyoko's was a brand, she wrote a book on creating cultured vegan cheeses: ARTISAN VEGAN CHEESE: From Everyday to Gourmet
Sounds like you've never had real vegan cheese, just that modified food starch plus oil cheese product fake stuff.
Miyoko's is the shit. Btw, she wrote a whole book about making your own cheese with cashews and stuff.
https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
I'm not the person above, but check out this book: http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830 I've heard nothing but amazing things about her recipes.
Make your own! Artisan Vegan Cheese by Miyoko Schinner
Miyoko Schinner has a cook book out called "Artisan Vegan Cheese" which has a super easy and delicious cream cheese recipe. I can't find her cheese in stores in Canada yet, but her cheese recipes are very good.
http://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830
Yes! My BF and I treated ourselves to one of the cheese packages as a Christmas present. We've worked through 2/4 so far, so delicious!
As for making cream cheese, I don't know how you could do that starting from one of the pre-made cheeses. But, as you may be aware, Miyoko Schinner has a whole cookbook full of vegan cheese recipes you can make at home. Artisan Vegan Cheese
And I was just able to find the recipe online! Here you go.
I'm allergic to milk, and I've been making my own dairy-free stuff for years now. Here's some examples:
Cheese (vegan obv), grapes, olives, crackers are usually my go to. There's some nice cheeses out there, I'll even do a daiya block. Or you can make your own, check out Miyoko's book https://www.amazon.com/gp/product/1570672830/ref=ox_sc_sfl_title_6?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
Re: making vegan cheese, I found this in another thread. :)
I bought this book for my wife who was making home made ice cream. It took it from ok to better than anything you can buy in the store or at I've cram shops. Well worth it if you want to make your own.
Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer http://www.amazon.com/dp/1579654363/ref=cm_sw_r_udp_awd_cfQaub0X6JSNK
Thanks! I'll try that with my next batch (rainier cherries) and report back the results.
About the corn syrup, I also made sorbet recipes as listed in Jeni's book which hers call for a large quantity of corn syrup coupled with sugar. This did not change ongoing issue. It was the same results with her recipes as it was with the basic one in my original post.
Not a blog, but if you want to dive right in to the technical aspects of ice cream formulation, the Ice Cream E-Book is a good place to start. If you want a good source for reliable recipes, you won't go wrong with Jeni's or The Perfect Scoop.
It was! Real blueberries and orange extract. I've been working my way through some of the marvelous ice creams from this book. The blueberry recipe in the book called for lavender oil as well as orange oil, but I didn't have any lavender on hand so I added a few extra drops of orange... yum!
It's not my recipe, unfortunately. It comes from Jeni's Splendid Ice Creams at Home, where she calls it the influenza RX Sorbet.
I highly recommend that you buy "The Perfect Scoop" by David Lebovitz. (Amazon link here) It has a ton of amazing ice cream recipes, as well as recipes for sorbets, sherberts, frozen yogurts, toppings and mix-ins.
To get you started though, here's an ice-cream roundup from one of my favorite (and most reliably good) food blogs. Several of the recipes are from the book I recommended including the chocolate and vanilla, which are both amazingly good and a great place to start.
Ice-cream making is so much fun, and really easy - it's my favorite treat to make during the summer.
Combine with blank cards, your own blank folding game board, some neutral pawns, and/or a set with pawns, tokens, timers, and more, and you're set!
Need inspiration? Do a Little. Reading.
A few books that, while more geared towards finding a publisher than what you need to do to publish games yourself, probably still have some good information about the business for you, especially the first one:
You could also try contacting someone who had a successful and shipped Kickstarter. They're probably more approachable than a major company, and they probably do things on a more budget-conscious level than some of the larger companies, which should make their advice pretty valuable for you.
Good luck!
If you're looking for books, I would really recommend "Mastering Artisan Cheesemaking" (http://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327).
I have this book as well as "Artisan Cheese Making At Home" (http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087).
I must say, I much prefer the former; it contains tons and tons of science that the second one doesn't get into. I don't think its abundance of information is crippling, though - I found it easy enough to skip over the parts that were too technical at first, starting out with some of the easier cheeses; but when I started understanding the basics, there was more in-depth material to look through.
Also, the recipes in the first book are more like general guidelines that help define the style of the cheese while affording you more creative control. The recipes in the second book are much more rigid and, I thought, less intuitively organized. (For example, in the first book, there is a section on white mold-ripened cheeses, which are all pretty similar in fundamental ways. In the second book, the cheeses are lumped into "Easy", "Intermediate", etc, which I don't find as useful an organizing principle.)
Recipe from http://www.amazon.ca/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327/ref=sr_1_3?ie=UTF8&qid=1426111672&sr=8-3&keywords=cheesemaking (not affiliate link)
I think it came out pretty well, not much you can tell from a photo I guess. Tastes good!
This is the only cheese I have made other than feta, I am brand new to this.
This is where I started learning: http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class/dp/1607740087/ref=sr_1_1?ie=UTF8&qid=1334197807&sr=8-1
I have a cookbook obsession, I have roughly 500 that are somewhat organized so I feel like I can be of great use here. I will break it down by type to make it easier.
Bibles
Bread
Caramels/Candys/Ice Cream
Jack of all trades
Pastry/Pies
Textbooks
I'm sure I am leaving out a bunch of great ones but if I had to suggest just 1 to anyone it would DEFINITELY be The Art of French Pastry. Best for somebody who has done basics already and looking to try a little more. Even as a professional baker I find myself coming back and just reading the little spots like how he burned himself on his caramel. Great, great book!
Good morning! I'm down on the scale this morning yaaaaaay. I'll be working tonight so no exciting dinner to speak of, but yesterday my girlfriend came over and we MADE CHEESE. She makes it all the time, and now I'm kind of obsessing over becoming a cheesemaker. I ordered all the supplies on amazon last night, so as soon as they arrive I will be in cheesemaking heaven. She left me a really great book to work with too
http://www.amazon.com/Artisan-Cheese-Making-Home-World-Class-ebook/dp/B004CFAWPC/ref=sr_1_4?ie=UTF8&qid=1408636025&sr=8-4&keywords=book+cheesemaking
(sorry I'm not good at creating hyperlinks and stuff)
If it’s a science textbook you want https://www.amazon.com/gp/aw/d/1849731276/ref=mp_s_a_1_1?ie=UTF8&qid=1525303656&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=science+of+ice+cream&dpPl=1&dpID=51l1cQciIvL&ref=plSrch
If you want to make better ice cream at home get these
https://www.amazon.com/gp/aw/d/B01HWKSBAG/ref=mp_s_a_1_2?ie=UTF8&qid=1525303656&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=science+of+ice+cream
https://www.amazon.com/Perfect-Scoop-Revised-Updated-Accompaniments-ebook/dp/B073QZ26D4/ref=pd_aw_sbs_351_1?_encoding=UTF8&psc=1&refRID=K1EEQQ83T2TA001XYF44
http://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123/ref=sr_1_1?ie=UTF8&qid=1408236293&sr=8-1&keywords=ben+and+jerry%27s+ice+cream+recipe+book
This is the recipe book my dad and I have been using. Since I've been home for the summer from college, my dad and I have been eating a lot of this ice cream
For $50 you can get one of these and make it way easier on yourself. I have one and it works great. I also recommend the Ben and Jerry's recipe book. Best blueberry ice cream I've ever had.
Get yourself an ice cream maker and then make Kahlua Coffee ice cream in 2 hours with this uber simple recipe. Get tipsy and eat ice cream!
I absolutely love my ice cream maker. I got it for $40 at Costco and use it a few times a week. I particularly like making fruit sorbets...I get a different fresh variety at the farmers market every weekend, and I experiment with adding fresh herbs...my sage peach sorbet was to die for!
Bonus: This Ben and Jerrys ice cream cookbook is excellent!
$10 for the book
https://www.amazon.com/Jerrys-Homemade-Cream-Dessert-Book/dp/0894803123/ref=sr_1_1?ie=UTF8&qid=1497364560&sr=8-1&keywords=ben+and+jerrys+ice+cream+recipe+book
ice cream base is a pint of cream, 2 eggs, 3/4 cup of sugar, and 2 cupts milk. the rest is up to you.
^^ this + this = how I gained 5 pounds last summer
Two books have vastly expanded my knowledge, understanding, and creativity in my approach to homemade ice cream making. I absolutely swear by Ben & Jerry's Homemade Ice Cream & Dessert Book and Humphry Slocombe Ice Cream Book. I see a lot of chatter about Jeni's of Jeni's Splendid Ice Cream ice cream recipes for mouth feel, but her approach uses corn syrup and corn starch. That's the kind of ingredient I am trying to avoid by making my own ice creams, so I can't attest to her recipes.
Ben & Jerry have three cream base recipes. Humprhy Slocombe should really be owned by anyone who makes ice cream. It's kind of like a Joy of Cooking, but for ice cream. and it is a fun read. Whenever I try out a new flavor, I start with these two books and go from there.
Duuuuuuude
This might be what you're looking for: http://www.amazon.com/Cheese-Primer-Steven-Jenkins/dp/0894807625
Amazon has a "Look Inside" for this book.
> emmental
Try it on melted on a grilled sandwich/panini.
> Camembert and gouda
Again, try on a sandwich sliced/cubed on a salad, enjoy on crackers with some fruit and honey, alongside charcuterie, pickles, olives, etc. Gouda makes a good component for fondue.
> My question is is there a guide on how each cheese is best for a certain way of eating?
I'm sure googling around for "Uses for [Cheese]" will produce a lot of results for you. I recently came into possession of this book which lists hundreds of different cheeses from all around the world and information about them, including potential uses and serving suggestions. There are many such books out there.
https://www.amazon.com/World-Cheese-Book-Juliet-Harbutt/dp/1465436057/ref=sr_1_1?s=books&ie=UTF8&qid=1467817661&sr=1-1&keywords=cheese+book
> Can I eat cheese after its expiration date? I suppose it's bad for softer cheese or cream cheese, but I think for harder cheese like cheddar or grana padano it should be fine.
You're correct. As long as you don't notice any mold, discoloration or off-flavors it's usually okay. The harder the cheese, the less moisture and less tendency to spoil. Always wrap cheese up tightly in the refrigerator because it could absorb odors from other foods.
If you are up to making it yourself, there is an awesome recipe in the Artisan Vegan Cheese cookbook, which is basically raw cashews + some yogurt + a few days at room temperature. I used it to make a cream cheese frosting and used it as a spread and was quite pleased.
I had the same problem when I became a vegan a few years ago so I went searching for vegan cheese recipes. I was actually surprised by how easy many soy and nut based vegan cheeses are to make, and I ended up putting together three ebooks with recipes from vegan cheese dips and sauces, to spreadables, cheesballs, to hard vegan cheeses for melting and slicing. I recommend people start with a cheddar dipping sauce - super quick and easy to make and delish over veggies or with pasta. You can find the collection at Plateaterbooks.com and I just went ahead and created a coupon code that will get Reddit readers a 20% discount. Just use the code "GetItReddit123" at check out, and do let me know your favorite recipe if you do. (You can also find them at Amazon, but no discount there).
I would also highly recommend Miyoko Schinner's Artisan Vegan Cheese cookbook. Her recipes are more on the gourmet side of cooking, more advanced cooking/complicated, but she has some amazing recipes!: http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Enjoy!
If you ever feel adventurous try this book for cheese otherwise the Daiya blocks are tasty. Cashew cheese is easy to make and super tasty
Quick foods:
Rice, beans, potatoes. These things can be eaten cold even, and are super easy to prep in bulk.I'm cooking 2 cups of brown rice as I type this, and when I leave for work I'll start a crock pot of black beans. I regularly bring potatoes with salt on long bike rides, and eat them cold. You can put anything inside a tortilla and it'll taste good. Beans, seitan, tofu, rice avocado, spinach, etc.
Peanut butter and banana sandwiches, agave, jelly, really whatever.
Green veggie and fruit smoothies are an easy portable, and nutritious breakfast.
Fruit, carrots, nuts are all easy snacks.
Chickpea "tuna" is delicious and easy to prep.
Oatmeal is filling, cheap and easy.
Pasta is easy. Start with whole grain, or a hardy gluten free pasta. I have some chickpea protein pasta right now for instance. Red sauce, maybe throw some textured vegetable protein in there.
Frozen vegetables are easy to prep.
The cheapest, dry shelf stable foods are generally vegan. They are also normally available anywhere.
If there's a specialty vegan item that you want there's always amazon. I bought chickpea flour there awhile ago.
Peas and franks red hot is actually pretty delicious.
Check out her book on homemade cheese. It takes patience, but if you want it enough, you can make it yourself. It might only be available on amazon's US site (maybe for everyone on kindle?), but if that's the case, I'd offer to have it shipped to me, and then forward it on to you if you'd like :)
Alright, here's the full recipe (starting with making your own yogurt as a precursor).
The book is Miyoko Schinner's "Artisan Vegan Cheese". Her vegan cheeses are sold at many grocery stores. I highly recommend her ages cheeses.
I agree Chao, Daiya, and Follow Your Heart are good. Here is a book I've always wanted to try some recipes from. The author is like the queen of vegan cheese or something.
Old comment but, Miyoko Schinner has a book on making vegan cheese(recipes + instructions) that she sells.
https://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830/ref=mp_s_a_1_1?ie=UTF8&qid=1536386001&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=artisan+vegan+cheese&dpPl=1&dpID=5131XEhAlwL&ref=pl
Here's a cookbook that has a lot of information on everything you'd want for exactly that.
As /u/goodmary said, it's generally fermenting some form of grain followed by blended nuts, thickeners, and other flavors. Having experimented a bit with the recipes in the book, some keys for cheese at least are following the directions very precisely, otherwise it ends up different and many times weird tasting. Also, make sure the nuts are blended very finely otherwise the cheese gets really grainy.
I have tried to make my own coconut yogurt by adding some live-cultured vegan yogurt to a jar of coconut milk, and while it kind of thickened, it was very sour and tasted really, really bad (both flavor-wise and food safety-wise).
I would experiment further, worst case scenario is you waste some almonds, best case you get some nice cultured almond milk.
Hello! SO I personally am a vegetarian, but my significant other is a vegan and I eat and cook only vegan at the house, alongside that I work at a 4.8 star restaurant in my town and am inches away from getting soux after climbing up the ranks. The official fine dining training helped me exponentially in refining and learning basic and advanced culinary skills that I can implement at home with a plant based diet. As far as references I would consult a large number of gourmet vegan cookbooks and learn the skills at home yourself, after purchasing books like 'Artisinal vegan cheese'
https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
and my all time favorite cook book, the vegetarian flavor bible
https://www.amazon.com/Vegetarian-Flavor-Bible-Creativity-Vegetables/dp/031624418X/ref=sr_1_1?s=books&ie=UTF8&qid=1505111621&sr=1-1&keywords=vegetarian+flavor+bible
and learn enough skills in cooking things like seitans and fake cheeses, you can start looking at more contemporary cookbooks about vegetarian cuisine and just sub out the non vegan items with a vegan substitute
I absolutely agree that seeking out a vegan chef and working in their kitchen is the best way to learn good cooking, but in the town I live in, the only vegan restaurant is ran by an asshole so I had to aloft to a omnivorous restaurant, and yes I do have to taste dishes made with meat, but I aspire to veg/vegan place further down the line that could trick any omnivore!
Miyokos also has a cookbook with all her nut cheese recipes that are pretty simple to follow- and a lot cheaper. http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
You can find other recipes online with nuts and some that are nut free! There are so many options out there :D have fun exploring
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_1?ie=UTF8&qid=1368430699&sr=8-1&keywords=artisan+vegan+cheese
I have a few ice cream cookbooks that I love - you can probably find a handful of recipes from them via Google and food blogs.
David Lebovitz's The Perfect Scoop. A lot of his recipes use an egg custard ice cream base - the recipes I've tried were delicious and really rich. He also has a lot of non-egg recipes and sorbets, plus recipes and suggestions for mix-ins. It's a good mix of more traditional flavors and some interesting/gourmet ones.
Jeni's book is another one that I've seen highly recommended. I've had it for awhile but just tried one of the recipes recently, and I loved it. Her recipes uses cornstarch instead of eggs, plus a few other tricks, and the recipe I made was REALLY good - perfect texture for scooping, and really tasty. Her recipes veer a little more towards the unusual, but there are some classics in there also and some sorbets, frozen yogurts, etc.
Hey, hey... hey.
cut that shit out. If i've learned anything from my gf, you're doin it wrong. eggs are bad, WTF Protein powder?
i'm gonna make it soo easy on you, you'll be sending me pictures of your kids at christmas.
Obey the Jeni
Seriously, get this book. Do what it says. you will be happy. The dark chocolate is amazing. the salty caramel is fucking ecstasy.
I love it. I make ice cream fairly regularly and this one has been so incredibly easy to use. I am even thinking about getting a second bowl to go with it for those times where I want to have two flavor options for when guests are over.
If you are looking for some new recipes, I really love Jeni's recipes. They all follow the same method, so once you have it down it's fairly easy to quickly whip up a batch and to even create some of your own flavors. Here's a link to her book.
While I have not personally made much gelato or sorbet, my boyfriend is a pastry chef who makes the best ice cream and sorbet I've ever had, and he swears by this book: The Perfect Scoop by David Lebovitz of Chez Panisse.
Also, one of the "tricks" that my bf uses that makes for a really wonderful flavor is steeping his ice cream base overnight before spinning. It makes a huge difference, especially in herb and spice-based flavors. That's all I can think of for now, best of luck!
You might be interested in the book "The Perfect Scoop"
Serious Eats also often has ice cream related posts.
OP, can you clarify what you mean by "I've been given a tight deadline of 3-4 months to provide the game for printing." Who's giving this deadline, and why is this deadline a thing?
BTW, totally cool about the lack of experience. We all start there. Many of these questions have been answered (at least partially) in this sub and on awesome blogs around the internet.
So, to partially answer a few of your questions:
2: design is mile 19 of the marathon, and may not be important at all unless you're Kickstarting it. Publishers will likely use their own artists (though to your credit, having art may put you ahead of the game since that's less work for them to do.
3: This is where playtesting over and over again is necessary. Beyond that, fifth grade math FTW – if this card is in the deck X times and the deck is Y big = X/Y.
4: I started with maybe $20 worth of games from a second-hand store (mostly for the pawns, dice, etc.), some index cards and sleeves, and Sharpies of different colors. Get the mechanics and fun right, worry about the design later.
5: This varies by game – how much luck / strategy is appropriate?
6 and 7: Somebody can probably write a book to answer this one. At least one is worthy reading: https://www.amazon.com/The-Game-Inventors-Guidebook-Role-Playing/dp/1600374476
This one, maybe?
I liked The Art of Natural Cheese Making by David Asher. While the author can be a little political at times, I find his approach closer to making beer than other books. Another good one is Mastering Artisan Cheesemaking by Gianaclis Caldwell.
I should say that I've had mixed luck following Asher's methods. Some of my cheese have been great, but others disasters. I suspect that humidity control is more important and difficult than I thought. Asher lives on an island off of Vancouver, which probably makes humidity and temperature control a simpler prospect. In addition to some technical changes to temp and humidity, I'm going to try a different milk source to see if that was my issue.
Good luck!
I've made cheddars, blue cheeses, camembert, asiago, monchego, chèvre, feta, and variety of stinky tommes. Built a cheese press that can push over 400#. Made pounds and pounds of it. I have over 14 county fair ribbons (best in show) and have taught cheesemaking. I started in cheesemaking and moved into brewing. Now, I don't make cheese that often since I got into brewing. Brewing is way quicker to result and less intense to me. Sanitation is all important. There is no 'hot side:cold side". It's all cold side. A pH meter that goes to .01 is key - keep that in mind when getting one for brewing.
Check out: http://cheeseforum.org/forum/ It's the HBT of cheese.
With all the success, I still can't make a successful mozzarella! It's a hard one to get right.
To me, THE book to get is by Gianaclis Caldwell. I've met her and she is a genius at this stuff:
http://www.amazon.com/Mastering-Artisan-Cheesemaking-Home-Scale-Producers/dp/1603583327/ref=la_B003FADS9C_1_1?s=books&ie=UTF8&qid=1411727727&sr=1-1
I'm a beginner, too, so take my opinion with a grain of salt, but I'm going to buy this book.
There is a restaurant in Oakland called Home Room. This is the cookbook you want from that chef.
there's a whole mac and cheese cookbook on amazon
Thanks for the question.
I am learning to cook more and more everyday. At the moment, I am going through the best book on ice-cream available called The Perfect Scoop by David Lebovitz.
The dishes I'm most proud of are my Pork/Veal Lasagne, home made pizza, and a Mac and Cheese recipe from Jamie Oliver that never fails to impress.
It's a mac n cheese cookbook. It seems less silly if you know the person.
Well, idk where you are in the world but here is the specific book on Amazon.
if you like queso that much, i'd recommend "Queso!" by Lisa Fain. Multiple queso making techniques and I've liked those I've made.
https://www.amazon.com/QUESO-Regional-Recipes-Favorite-Chile-Cheese-ebook/dp/B01MT4WC2K