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The Cheesy Vegan : More Than 125 Plant-Based Recipes for Indulging in the World's Ultimate Comfort Food
by John Schlimm and Beadle Roth


Overview - Long regarded as the missing link in the plant-based world, vegan cheese has come home to Main Street With more than 125 recipes for every cheesy craving, John Schlimm has you covered from breakfast to lunch to a hearty dinner with family and friends.  Read more...

 
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More About The Cheesy Vegan by John Schlimm; Beadle Roth
 
 
 
Overview
Long regarded as the missing link in the plant-based world, vegan cheese has come home to Main Street With more than 125 recipes for every cheesy craving, John Schlimm has you covered from breakfast to lunch to a hearty dinner with family and friends. From easy recipes for everyday cheeses (including Cheddar, Swiss, mozzarella) to ultimate comfort food like Mac 'n' Cheese, Cafe Broccoli & Parmesan Quiche, Triple Your Pleasure Fondue, and the Cheesecake Extravaganza, you can include in all your cheesy favorites ... with none of the dairy.

 
Details
  • ISBN-13: 9780738216799
  • ISBN-10: 0738216798
  • Publisher: Da Capo Lifelong Books
  • Publish Date: October 2013
  • Page Count: 244
  • Dimensions: 9.2 x 7.4 x 0.7 inches
  • Shipping Weight: 1.65 pounds


Related Categories

Books > Cooking > Specific Ingredients - Dairy
Books > Cooking > Specific Ingredients - Vegetables
Books > Cooking > Vegan

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2013-09-23
  • Reviewer: Staff

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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