Miyoko Nishimoto Schinner

I wanted to read this book because I was hoping to find a recipe that approximated the only cheese I’ve truly loved in decades: Miyoko’s sharp English farmhouse cheese wheel, which is unfortunately no longer made/sold. (It turns out that my tastes have changed, a lot! When I was an omnivore and then a lacto-ovo vegetarian I adored cheese and ate way too much of it. My favorites were sharp cheddar, gruyere, asiago, parmesan, pepper jack, and several other kinds, mostly the hard cheeses. I show more guess this cheese that I miss so much wasn’t as “authentic” as some of the newer vegan cheeses but I’ve yet to like any of those that I’ve tried. A few years ago I accidentally took a bite of (and then quickly spit out) cow’s milk cheddar and I did not enjoy it at all so it’s not only my ethical stance that has me not eating animal-based cheese anymore. 38 years ago when I was still lacto-ovo I’m sure I’d have loved that bite.) Also, this author used to have the best vegan restaurant in San Francisco, Now and Zen. I say best because when it was open it was always in my top three favorite restaurants and was the favorite restaurant of one friend who is an omnivore and everyone I brought there for a meal loved the food. The author is on to doing “better and brighter things” but they’re not better for me. She is a culinary genius and a wonderful human being but I desperately miss that one cheese and that restaurant.

This is so much more than just a cookbook. My favorite parts were not the recipes but I dutifully read through them all. I most enjoyed reading about her life and her process. She’s led an interesting and meaningful life. I admire her and I think that I would enjoy her company. I can’t afford to go on her vegan trips that she organizes and attends but if I could I would probably be a regular.

In addition to all the other work she does, she owns & runs Rancho Compasión:

https://www.ranchocompasion.org/?gad_source=1&gad_campaignid=22345615397&amp...

The author and the sanctuary are fairly local to me and someday I’d like to visit, attend one of their events and maybe volunteer.

About the book:

The recipe that came closest to the only cheese I’ve loved is “The Foundational Cashew Cheese” (page 112) with the variation “Aged Cashew Cheese” (page 113) and I’m tempted to try to make it or pay someone to make it for me. I don’t think it would be quite as good as the Miyoko’s sharp English farmhouse wheel cheese that I enjoyed so much but it looks as though I might like it.

Some of the ice cream recipes also looked tasty. The no waste crackers look delicious.

Only a few of the other recipes appealed to me personally but I think most readers/eaters will find most of the recipes appealing.

I appreciate that she includes a “no waste” recipe section!

All of the recipes are innovative and ingeniously done. She really is brilliant in the kitchen.

As is typical, for some recipes coconut and vinegar are included and those don’t work for me. Sometimes it says lemon juice or vinegar and I’m fine with lemon juice.

She’s a skilled and extremely talented and popular chef. I’m just a picky eater.

The recipes are not for those who are novices in the kitchen. That said, the instructions are excellent. They’re clear and I think would be easy to follow.

This is a beautiful book. The photos are gorgeous and mouthwatering, even the ones that didn’t appeal to me.

Contents:

Foreword by Joe Yonan
Introduction: My Story
My Philosophy and the Simple Science Beyond This New Frontier of Plant-Milk Products
Ingredients
Equipment

Chapter 1: In the Land of Milk and Cream
Chapter 2: Butter, Sour Cream, Spreads
Chapter 3: Yogurt
Chapter 4: Fresh and Fast Cheeses
Chapter 5: Aged and Mold-Ripened Cheeses
Chapter 6: Ice Cream and Gelato
Chapter 7: No-Waste Recipes and Other Favorites

Resources
Acknowledgments
Index

This book has long queues at my city’s public library, for both the hardcover edition and for the Libby e-book edition. I can understand why. This is a book I’d like to buy and to own, partly to support the author and partly because it’s a stunningly lovely book to view and partly because there are a few recipes I’ll like to try/eat. I read a borrowed library copy though.

4-1/2 stars. A half star off because many of these recipes are complicated enough that many cookbook readers probably will not make them. I should speak for myself though. There are few that I would attempt, though I will admit I don’t have the equipment but many people do or have most of what is needed. I don’t even have a blender. I think most people have one. Also, I’m not interested in the majority of the recipes even though I think they’re probably wonderful. I can’t give this book less than 5 stars though. The vegan cheese and other vegan milk recipes are splendid and likely more delicious than most of what else is available and the general information and biographical information was all interesting. show less

I was excited to discover this book since my daughter is gluten- and dairy-free, and I am always looking for food that replaces what she can't eat - but is also tasty, not full of chemicals, and that we will all enjoy. Many of the recipes in this book look easy enough to actually make, and as the subtitle says "From everyday to gourmet" so there are plenty of options and ideas. The book's recipes are divided by the types of cheeses (artisan and aged, air-dried, meltable, etc.) and the author show more figuratively holds your hand as she explains the process, tips, how long the cheeses will last in both the fridge and freezer, as well as nutritional facts. Miyoko also includes three chapters of recipes for using the non-dairy cheeses you make - so you can create appetizers, entrees, and desserts.

A disclaimer, I haven't made any of the recipes yet, but can't wait to try several. show less

recommended for: all who enjoy cheese but who are vegan; allergic to dairy; lactose intolerant; enjoy making cheeses

This is one of the hardest ratings I’ve ever assigned. I could have rated this from 5 to 2 stars. For me, for using it, I suspect 2 or 3 stars, for most people who have even the remotest interest in vegan cheese, I’d say 5 stars. Vegan cheeses are definitely improving, at least according to most palates. The cheeses created by this author, after a tremendous amount of work show more and experimentation, and passion and love, are probably amazing. I’ve never tasted any. I doubt that I’ll make many, though I’d love to try some. The author is local and does sometimes have events. I’d like to try some, though not all, of these cheeses. I like this author, a lot, as a person and as a chef. Her old vegan restaurant in my city, Now and Zen, was one of my very favorite restaurants, and I still mourn its loss, as do many of my friends, some of them omnivores.

Anyway, this is an amazing book; it’s just not one that personally thrills me. I had to try for 6 ½ years to go fully vegan, and my difficulty was mostly because of craving cheese, most specifically sharp cheddar, and to a lesser extent, guyere, etc. cheeses. But after many years, I finally got over my need for any cheese. I’ve found a couple vegan cheeses I like, and occasionally eat, and I suspect the ones in this book are superior in every way to those. But, I’m not THAT interested anymore. I was intrigued by this book though, especially because of its author, and I can heartily recommend it to those interested.

To see some photos of readers’ versions of these recipes, and to read some mini reviews and experiences with them, you can go to this thread http://www.goodreads.com/topic/show/1... in the Goodreads group Vegan Cooking & Cookbooks group. I’ve gotten hungry for some of these cheeses just by reading and viewing the thread and its links.

The author is very personable and I love her little stories about her children and life and her year of experimenting with vegan cheeses. She really, really worked at it, and from all reports I’ve heard, she succeeded.

There is a short text blurb about the recipe on the top of every recipe page. Each of the full recipes (vs. just the ones for the basic cheeses) have nutritional information showing the numbers for calories, protein, fat, saturated fat, carbohydrate, sodium, calcium. Most of the recipes do look delicious, and I know this author is a fabulous cook; I’ve eaten many of her pre-vegan cheese recipes.

There are some mouthwatering photos of some of the recipes and of the cheeses themselves.

Some of the ingredients I find unappealing. I’m talking vegan yogurt and coconut oil, etc. ingredients that most will probably enjoy. I’m a picky eater and have a fairly long list of vegan foods I don’t like. That includes one in the cheddar cheese, the cheese I’d be most interested in trying. Ditto the guyere.

One huge positive of this book is that while making many of these cheeses takes some time, most of them seem reasonably easy to make, a few really easy to make. I was surprised that most of the cheese recipes seemed doable. The full recipes, most it would help to have some experience in the kitchen.

I can recommend this book to anyone who loves cheeses, especially vegans, anyone allergic to dairy, those who are lactose intolerant, and anyone avoiding animal based cheeses for any reason, and cookbook readers, especially those interested in making their own cheese.

Contents:

Foreword by Dixy Mahy
Preface: My Year of Vegan Cheeses
Acknowledgements
Introduction

Chapter 1: Artisan and Aged Cheeses
Chapter 2: Air-Dried Cheeses
Chapter 3: Meltable Cheeses
Chapter 4: Almost-Instant Cheeses
Chapter 5: Other Dairy Alternatives
Chapter 6: Cheese Sauces and Fondue
Chapter 7: First Courses and Small Plates
Chapter 8: Entrées and Accompaniments
Chapter 9: Sweet Cheese Dishes and Desserts

Glossary
Suppliers
Index
About the Author

I feel really, really guilty giving this book only 3 stars, even though I could have also given it 2, instead of 5 or at least 4 stars. Just FYI. show less

I thought this would have recipes for making my own vegan meat and then using them in dishes. Instead, they are recipes that use national brand, processed vegan meats that you buy in the store. Not bad, just not what I was looking for.