Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

The Uncheese Cookbook: Creating Amazing Dairy-Free Cheese Substitutes and Classic "Uncheese" Dishes Paperback – Jan 28 2005


See all 3 formats and editions Hide other formats and editions
Amazon Price New from Used from
Paperback, Jan 28 2005
CDN$ 34.54 CDN$ 0.01

Join Amazon Student in Canada



Customers Who Bought This Item Also Bought

NO_CONTENT_IN_FEATURE

Product Details

  • Paperback: 192 pages
  • Publisher: Book Publishing Co (Jan. 28 2005)
  • Language: English
  • ISBN-10: 0913990426
  • ISBN-13: 978-0913990421
  • Product Dimensions: 20.1 x 17.8 x 1.3 cm
  • Shipping Weight: 181 g
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (69 customer reviews)
  • Amazon Bestsellers Rank: #682,318 in Books (See Top 100 in Books)


Inside This Book (Learn More)
Browse and search another edition of this book.
First Sentence
If you are a cheese lover, the recipes in this section will knock your socks off. Read the first page
Explore More
Concordance
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

Customer Reviews

4.3 out of 5 stars
Share your thoughts with other customers

Most helpful customer reviews

6 of 6 people found the following review helpful By J. C. Finn on May 7 2003
Format: Paperback
"The Uncheese Cookbook" was the first vegan cookbook I bought for myself. I had mostly been trying to wing it as a vegan cook and was not doing a great job! I was excited beyond belief to find the book and at the same time was indeed skeptical. My skepticism was short lived. The Philly Potato Chowder alone is worth the price of the book. It is creamy and rich beyond what I could have believed was achievable without dairy products. This is my teenage son's and 6 year old daughter's favorite(and my teenager's friends!). There are some lovely ethnic recipes such as Aunt Shayna's Potato Cakes and Mattar Paneer. To think of this book as simply a bunch of cheese substitutes would be doing the book and its author a disservice. Joanne has worked very hard to re-create the textures and flavors of many well loved dairy favorites. Her recipes satisfy that need for homey, cheezy, thick, rich flavors that many vegans, allergic folks, lactose intolerant or just plain health conscious people have missed for a long time. Serving up a hot bowl of chowder with some bread and a salad is an incredibly satisfying experience! Macaroni and Tomatoes is a hot and bubbly wonder concoction. It is so hearty! My newest favorite is Gee Whiz Spread mixed with a large can of chunky tomato sauce on the stove until hot and bubbly over steamed kale. I just ate it for breakfast!
On another note, these recipes are incredibly good for you. The ingredients are first rate(unlike many store bought un-cheeses) and of course...no saturated fat or cholesterol. The Gee Whiz Spread has beans in it making it a real nutritional powerhouse and seriously rich and creamy. Nutritional information is included for each recipe as well.
I would recommend all of Joanne's books, but to someone looking for a book dedicated to richness and creaminess this is the one I would start with. It is a great introduction to how good vegan cooking can be!
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
3 of 3 people found the following review helpful By Davivid on March 8 2002
Format: Paperback
the most important thing about Stepaniak's Uncheese Cookbook is that it helps us reconceptualize cheese as a combination of flavors and textures instead of letting us continue to treat
it as just an ingredient or food.
Cheese is tangy, salty, creamy, rich--and so are Stepaniak's "uncheeses". By using a combination of healthy core ingredients including torula yeast, lemon juice, tahini, oats, cashews, tofu, onion, garlic, and pimientos, among others, Stepaniak has created some really clever and tasty recipes that take the place of cheese quite well.
If you have read the one negative customer review posted here, let me assure you that that reviewer was wrong. The two recipes upon which that review was based are not the two best in the book. Like any cookbook, some recipes among the hundreds work better than others.
I've spent a few years with this book, though, and it has changed the way I approach vegan cooking. The best recipes in this book are marvels.
A few examples: the "mostarella" "cheeze" (particularly with a touch of hickory smoke flavor added)is a delicious soft, spread that has received praise from everyone to whom i have ever served it. The stuffed shells and lasagna recipes are simple, elegant, and impressive. the sauce recipes are top notch,
and the cheesecakes are great.
a wonderful thing about this book is that once you master the basic techniques of creating uncheeses, you begin to see how Stepaniak uses them as a foundation upon which to build a repetoire of creamy, cheesy vegan ideas. Then you can start to develop your own versions of traditionally dairy-based recipes.
don't hesitate to pick up this book. And while you're at it, check your supply of torula (nutritional) yeast, onion & garlic powder, cornstarch, pimientos, lemons, tahini, and raw cashews. if you've got that stuff, a good blender, and Stepaniak's Uncheese Cookbook, you're ready to get started!
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.
3 of 3 people found the following review helpful By A Customer on Nov. 26 2001
Format: Paperback
The recipes in this book are nothing short of miraculous! I have been using The Uncheese Cookbook for years and am probably due for a new copy, as my book is well worn with many dog-eared pages. The recipes aren't cheese, so don't expect them to be. They are UNcheeses. Still, they have an incredibly cheeselike flavor and texture. In fact, several of them come so amazingly close to "the real thing" that even some of my dairy-eating friends have been fooled.
What is particularly impressive is that the ingredients are wholesome, natural, REAL foods--not the highly-refined starches and other questionable items used in many of the commercial soy cheeses (which, in my opinion, taste like plastic). Furthermore, these recipes taste GOOD and are surprisingly easy to make. Here are some of my favorites: Gee Whiz Spread (awesome!), Colby Cheeze, Gooda Cheeze, Boursin, Hot Parmesan Artichoke Dip, Philly Potato Chowder, Curried Cauliflower Cheeze Soup, Unprocessed Cheeze Sauce (heavenly!), Fondue (every kind under the sun!), Stuffed Shells, Grilled Cheeze, Cheezecakes (yum, yum!), and so much more.
Not only are the recipes imaginative, delicious, and rich tasting, they are remarkably low in fat (there's a nutritional analysis with each recipe). Many other cookbook authors and recipe developers have tried to imitate Ms. Stepaniak's uncheeses, but no one could surpass her original creations. She's a true pioneer.
If you miss cheese or just want something cheesy but healthful, be sure to pick up a copy of this classic gem!!!
Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again.

Product Images from Customers

Most recent customer reviews

Search


Feedback