The Cheesy Vegan: More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food

John Schlimm, Author
John Schlimm . Da Capo Lifelong, $19.99 (256p) ISBN 978-0-7382-1679-9
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Even omnivores may want to give John Schlimm's (The Tipsy Vegan, Grilling Vegan Style, The Seven Stars Cookbook, The Beer Lover's Cookbook, etc) latest vegan endeavor a look, as the prolific author's collection of over 125 plant-based recipes are as toothsome as they are doable. Mercifully free of politics or heavy-handed lectures, Schlimm lets the food do the talking. Beginning with instructions for a well-stocked pantry, he quickly moves to the heart of the book: the cheeses. Offering vegan versions for practically every style of cheese (cheddar, brie, cream cheese, feta, etc.), Schlimm gives readers a base to create a multitude of cheesy comfort foods like mac and cheese, potato gratin, cheesecake, French onion soup and even a vegan Reuben. The recipes are fairly simple and require few if any arcane ingredients. Vegans who were cheese lovers in a former culinary life will likely find this to be nothing short of revelatory. Schlimm's cheeses are all approachable –even those who usually steer clear of the kitchen may take a gander. A terrific addition to any vegan's library. (Oct.)
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