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Uncheese Cookbook Paperback – Jan 28 2005


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Product Details

  • Paperback: 192 pages
  • Publisher: Book Publishing Co (Jan. 28 2005)
  • Language: English
  • ISBN-10: 0913990426
  • ISBN-13: 978-0913990421
  • Product Dimensions: 20.4 x 17.8 x 1 cm
  • Shipping Weight: 181 g
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (69 customer reviews)
  • Amazon Bestsellers Rank: #859,839 in Books (See Top 100 in Books)

Product Description

Review

For this tenth anniversary edition of her popular The Uncheese Cookbook, author Jo Stepaniak has completely revised her acclaimed orginal recipes and added many new ones. Includes an introduction by Vesanto Melina, RD, on safely eliminating dairy products from the diet. --This text refers to an alternate Paperback edition.

About the Author

Jo Stepaniak, MSEd, is an author and educator who has been involved with vegetarian- and vegan-related issues for nearly four decades. Jo has been a frequent guest presenter, lecturer, and workshop leader throughout North America and is the author or co-author of almost a dozen books on vegetarian cooking or books on vegan living and philosophy. --This text refers to an alternate Paperback edition.

Inside This Book (Learn More)
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First Sentence
If you are a cheese lover, the recipes in this section will knock your socks off. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.3 out of 5 stars
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Most helpful customer reviews

19 of 19 people found the following review helpful By Lisa Fowler on April 11 2004
Format: Paperback
Overall, this book is really great, with a couple of exceptions. Before I proceed, though, here are a few tips that might come in useful:
1. If your nutritional yeast flakes have a powdery appearance, make sure you use only half the amount called for in any recipe! If a recipe calls for ½ cup of yeast, use only a quarter cup. This is especially important for people who dislike nutritional yeast as much as I do. Don't omit the yeast altogether, because in just the right quantity, it does add an unmistakable "finishing touch" of cheesiness to recipes.
2. Recipes that are made up only of plain flour, nutritional yeast, and seasonings generally do not taste like cheese; they taste more like savory gravy. On a similar note, bean-based recipes are going to taste more like hummus than like cheese. That's not necessarily a bad thing if you're prepared for it, of course.
3. I find that most of the recipes in this book contain too much lemon juice. Maybe I'm just sensitive to the tartness of lemon, but I'd personally recommend either omitting the lemon juice in most recipes, or at least cutting back on it significantly. Also, I find that many of the recipes can be pretty bland because they lack the saltiness that makes dairy cheese so appealing. That can easily be remedied, though, by just adding more salt to taste.
That said, here are my individual recipe reviews:
GOOEY GRILLED CHEEZ -- This crisp sandwich with its sharp, creamy filling is really satisfying. I do add a little more ketchup to the cheez than suggested, though, and a LOT more salt (about ¾ heaped tsp). The cheez makes the best ever vegan pizza, too.
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8 of 8 people found the following review helpful By Jill Schatz on Dec 15 2003
Format: Paperback
The Ultimate Uncheese Cookbook goes beyond cheese analogs. It has great casseroles, soups, stews, dips/spreads and desserts as well. A few of my favorites include Chickpea Flour Pizza, Zucchini Chedda Soup and Cheezy Rice and Broccoli Casserole. Even people who never liked cheese will be pleased, while vegetarians trying to quit cheese will find their salvation here. Joanne's recipes are always easy to read and require short preps - I always go to her books when I don't have time to putter over meals but want great, satisfying tastes.
Two caveats: Joanne includes revised versions of some favorites from her other books here, but the majority of recipes are new and will satiate her audience. And if you are low tech, without either a blender or food processor, get one/both first, or you will sit on the sidelines here.
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6 of 6 people found the following review helpful By Mimi G. Clark on Feb. 16 2004
Format: Paperback
I think I speak for many vegans when I say that giving up dairy is one of the hardest parts of becoming vegan. I tell my students not to give up a particular food until or unless they find a satisfying vegan replacement for it. Otherwise they will surely feel deprived and inclined to "cheat," which leads to a viscious cycle of deprivation, cheating, and guilt, and that is self-defeating. In the Ultimate Uncheese Cookbook, Joanne Stepaniak, educator and author of over a dozen books on veganism, has updated her original Uncheese Cookbook from 1994. In the introduction, Vesanto Melina, MS, RD, explains the history of the dairy industry in North America, and the governments economic support of agricultural systems that produce dairy products. Twenty-seven pages of introduction include charts depicting how to get calcium from plant foods, and the nutritional benefits of uncheese vs. dairy cheese. My 14-year old vegan-since-birth daughter selected several recipes to make herself, such as Gooey Grilled Cheez for sandwiches, Unstuffed Shells which is a fabulous ricotta substitute, and Traditional Macaroni and Cheez, all of which were hits. Some of my favorites include Betta Feta, Gee Whiz Spread, Crock Cheez, Lemon Teasecake, Nacho Cheez Sauce and Dip, Parmezano Sprinkles, and Three-Cheez Lasagne. As in all of Stepaniak's cookbooks, the recipes are clear and concise, with nutritionals included for each recipe. The index is thoughtfully categorized according to gluten-free recipes, soy-free recipes, nut-free recipes, yeast-free recipes, and corn-free recipes. Whatever your particular dietary needs are, Stepaniak has taken them into consideration in the Ultimate Uncheese Cookbook.
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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!
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