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The Ultimate Uncheese Cookbook Paperback – 30 Nov 2003

17 customer reviews

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Product details

  • Paperback: 192 pages
  • Publisher: Book Publishing Company; Revised edition edition (30 Nov. 2003)
  • Language: English
  • ISBN-10: 1570671516
  • ISBN-13: 978-1570671517
  • Product Dimensions: 1.3 x 19.7 x 23.5 cm
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (17 customer reviews)
  • Amazon Bestsellers Rank: 38,759 in Books (See Top 100 in Books)

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Product Description

Synopsis

Enjoy eating and cooking all your favourite cheesy dishes without the cholesterol, animal products and dairy allergies that can be harmful to your health.

Inside This Book

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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

4.4 out of 5 stars

Most Helpful Customer Reviews

38 of 38 people found the following review helpful By Schneehase VINE VOICE on 4 Mar. 2003
Format: Paperback Verified Purchase
If cheese makes you sneeze, brings you out in spots or you are ethically opposed to eating it, but like the taste - this recipe book was written just for you.
It's actually quite scary how realistic these 'cheeze' recipes taste, especially when you know that nothing even remotely dairy has gone into them.
Every recipe is compiled of good, often naturally low fat, nourishing ingredients and they all taste remarkably cheesy. They are all dairy, cholesterol and lactose free.
However, if you are a cheddar fan, I should warn you that these recipes imitate gooey processed cheese, fondue type cheeses, gruyere etc, rather than your good old fashioned English mousetrap.
This is an American cookbook so some ingredients might be hard to find in English shops.
So, if you want the taste without the side-effects, if you want to eat cheesy foods without the knock-on effects of weight gain and clogged arteries - you should definitely consider this unusual but remarkably effective little cookbook.
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34 of 34 people found the following review helpful By J. Crane on 17 Mar. 2006
Format: Paperback
Although intrigued by the prospect of a non-dairy cheese that actually bore some resemblance to the real thing, I didn't think it was actually posible. Thus, it was with some apprehension that I first attempted a recipe from this book, "mostarella". The recipe instructed me to blend all the ingredients and then cook it until it thickened. After doing this, I was even less confident than before (it looked like porridge!), but put it in the fridge to set none the less. However, 4 hours later, I was pleasantly surprised to see it had set solid, and, later still, when I sliced it up and put it on a pizza, I was even more impressed with the taste! You honestly could not tell the difference; the "cheez" was incredibly tasty and cheese-like. I have since made many more of the recipes from here, and their authenticity never ceases to amaze me! This book cannot be criticised on the grounds that the ingredients are hard to find; any decent health food shop will sell them and many UK based mail order companies sell them if you don't know of any such shops. All in all, this is an amazing book, that I would whole heartedly recommend to any vegan or anyone looking to reduce their dairy intake. A winner!
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23 of 23 people found the following review helpful By A Customer on 14 Sept. 1998
Format: Paperback
I bought this book for the novelty, but it's extremely odd how cheese-like some of the non-dairy cheese recipes can be! The recipes are very tastey. While all of them do not taste like their cheese counterparts, they do have a lot of the same qualities that people love about cheese! Some of the cheese-recipes melt too! All in all, I think this is a great book!
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15 of 15 people found the following review helpful By Purpleamethyst on 14 May 2009
Format: Paperback Verified Purchase
I was a bit sceptical of this book but I got it on strength of the reviews I found on the US Amazon website.
I recently discovered that I suffer from multiple allergies: wheat, eggs, milk and nuts so I was really pining for something tasty, in particular, I was missing gooey cheese so I thought I would give this a go.
As it says in the beginning of the book, they cannot taste exactly the same without milk casein but the uncheeses will be quite close to the real thing and still good in their own right.
The ingredients were easy to find, the most difficult to get were the nutritional yeast flakes but I found some sites online. Someone in another review said they found it hard to find onion and garlic powder, but any supermarket in the uk sells onion and garlic granules; they are finely ground just like powder and I got good results from them.
I was disappointed that I couldn't make any of the block uncheeses as they all contain nuts, so I can't review them.
Here are my reviews of some recipes:
The white bean boursin was actually pretty good, I made the tofu version but the raw garlic was overpowering. I recommend a bit less. Overall it didn't have that melt in the mouth sensation but the taste was very close to the real thing. You can taste the tofu though.
The Nacho sauce was really good, much better than the rubbish you get at the cinema!
Betta Fetta tasted quite miso-ey, but it was really good and an excellent substitute. I would recommend marinading it for an extra day in olive oil and mixed herbs. The texture was really similar to the real thing. I enjoyed this a lot.
The spicy tomato and herb cheez spread was tasty, my husband liked it more than I did though.
Read more ›
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10 of 10 people found the following review helpful By Ruggedwest on 22 July 2007
Format: Paperback
I like this cookbook because it has a wealth of recipes for cheese substitutes and a lot of them are pretty tasty too.

However, I have to say, that I was a bit disappointed with some of the results, as I was expecting to achieve almost perfect replicas of their dairy counterparts. I think some of this is down to my conditioning, so I can't be too harsh with my criticism.

I read one review claiming that half the ingredients are not available in the UK, as the book was written for an American market and while this is true for one or two ingredients, I had no problem at all getting hold of ingredients listed in the book at all.
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7 of 7 people found the following review helpful By Amazon Customer on 24 Nov. 2008
Format: Paperback
As a long time vegan, I was almost embarrassed about buying a 'fake' cheese cookbook. Its soo much more though! The recipes are reliably wonderful and surprisingly healthy. Potential allergens are listed at the side, they have interesting variations to most recipes.
It does use american cup sizes (you dip the different size cups into dry or wet ingredients), as do a lot of vegan cook books, personally I find that far easier than weighing things out, I actually convert English weighed recipes to cups!
Ingredients that might be new to people (nutritional yeast, umeboshi plums) can be found in health food shops or often supermarkets now. The only pain is getting onion powder, I used to make it in a coffee grinder, but you could always use onion salt?
The lemon teasecake keeps people guessing, and the chocolate cheesecake is devestatingly nice, worth getting the book for alone! All the savoury recipes I've tried have either been nice or fantastic, it's definitely one of the few books I've used regularly for years, not for the cheese factor but for general tastiness and the american exotic touch (apparently cheese soup is a big thing over there.??? recipe's dead nice though!)
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