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NEW SOCIETY BLOG — Food
The Art of Plant-Based Cheesemaking by Karen McAthy has recipes to help you create plant-based cheeses for your meals. Her book is a highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Today, we look at a recipe from her first edition to help us create the perfect Walnut Ricotta.
Today's author interview featuring our winning giveaway questions is with John Moody, co-author of DIY Sourdough: The Beginner’s Guide to Crafting Starters, Breads, Snacks and More
Over the past few months we have seen a sourdough frenzy...with mixed results. The new book, DIY Sourdough: The Beginner's Guide to Crafting Starters, Bread, Snacks, and More by John and Jessica Moody, is your personal guide to succeeding with sourdough using a simple-time saving approach. Today's blog kills two birds with one stone, use up your zucchini and sourdough with this recipe for Zucchini Waffles...
Andrea Potter is a Chef and Registered Holistic Nutritionist, and the author of DIY Kombucha: Sparkling Homebrews Made Easy. Since the relatively recent introduction of kombucha onto North American supermarket shelves, this healthy sparkling beverage has exploded in popularity. But can it be brewed at home, with the same tasty, healthy results? You bet!
In The Art of Plant-based Cheesemaking, author Karen McAthy sets out to explore the development of plant-based cheeses as a legitimate evolution of cheesemaking itself. Here we offer a recipe from The Art of Plant-Based Cheesemakingfor you to enjoy the creation of do-it-yourself quick cheeze.