The Art of Plant-Based Cheesemaking, Second Edition

She is at the cutting edge of vegan cheese development and experimentation. Award-winning first edition – Gourmand World Cookbook Awards, 2018, Winner, Best in World, Vegan Category International Association of Culinary Professionals Awards, Winner, 2017 Gourmand World Cookbook Awards, 2017, Winner, Canadian selection, Vegan Cookbooks Previous edition sold 4,600 Author is the well-known chef and founder and co-owner of Blue Heron Creamery, a dairy-free, plant-based artisan cheese and foods company. Research from the Good Food Institute Association shows that retails sales in plant-based dairy alternatives grew 29% over the past two years. The author has significant connections with US through customers and consulting for vegan cheese companies. The author has 14 K followers on Instagram from around the world. This second edition includes the update to refinements in this emerging art. Second edition is 35% new material including: updated methodology for several recipes revised conceptual elements new methods including vegan blue cheese, camembert/white mold cheese clarification of discussion of cultures improved culturing methodology chapters 1-6 completely revised

Audience: Process-oriented cooks, both home and professional; chefs looking to broaden their vegan cheesemaking skills, DIY foodies who like to make their own food stuffs, cookbook collectors. For readers of The Food Lab Book by J. Kenji Lopez-Alt, Salt, Fat, Acid, Heat by Samin Nosrat, This Cheese Is Nuts by Julie Piatt, Vegan Cheese by Jules Aron and One-hour Dairy-free Cheese by Claudia Lucero

Regional: Regions where the author has a significant customer base. California – vegan cheese companies; Texas; Florida – growing vegan community; New York – vegan cheese companies and chefs; Washington, especially Seattle; Oregon – vegan cheese companies, author will be featured chef at Farm Spirit restaurant in Portland

Canada: "Cheesegate" in 2018 (the complaint filed with CFIA regarding the use of the word “cheese”) pushed Blue Heron Creamery into the national headlines for most of February and March. Author was interviewed on Global TV, CBC TV, CBC Radio, and several blogs and magazines.