SAN FRANCISCO — Miyoko Schinner will discuss her latest book, “Artisan Vegan Cheese: From Everyday to Gourmet,” on Saturday, Feb. 9, at 12 p.m. at Book Passage, 1 Ferry Building, San Francisco.
Gourmet restaurateur and vegan food expert Schinner shares her secrets for making homemade nondairy cheeses in “Artisan Vegan Cheese.” Learn how to make cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks.
For readers who want to whip up something quick, Schinner provides recipes for almost-instant ricotta and sliceable cheeses, and a variety of tangy dairy substitutes, such as vegan sour cream, creme frache, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, she offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and San Francisco cheesecake.
Schinner is also the author of “Japanese Cooking Contemporary and Traditional: Simple, Delicious and Vegan” (199) and “The New Now and Zen Epicure: Gourmet Vegan Recipes for the Enlightened Palate” (201). All three books are from the Book Publishing Company and available from Book Passage.