Throughout 186 pages the author, María Miguel Ponte, develops the ingredients. the tools, concepts and techniques for making vegan cheeses. It covers 26 vegan cheese elaborations, including mozarella, feta, carrot gouda, cured with paprika, parmesan, tofu, camembert, or roquefort among many others. Finish with various recipes that include these cheeses. It has some fantastic photographs of Xana Calao. Written in Spanish.
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