The Best Homemade Vegan Cheese and Ice Cream Recipes

North American foodies looking for vegan and lactose-free recipes will welcome this handy combined volume, which translates two cookbooks published in French, Fromages Vegan and 25 Glaces Vegan, by Parisian vegan blogger Lafor%C3%AAt. The first part of the book is devoted to vegan cheeses and begins with a concise, helpful introduction that covers basic ingredients, texturing ingredients, flavor enhancers, fermentation agents, techniques, and utensils. The recipes include classic cheeses such as Parmesan, feta, and mozzarella as well as more experimental ones such as kimchi-flavored cheese. Preparation ranges from very simple to rather complicated. Many of the recipes call for somewhat obscure ingredients such as rejuvelac and nigari powder. The second half of the book tackles ice creams. The ingredients are easily found, but many recipes require equipment such as an ice cream maker and various molds. As in the first section, Lafor%C3%AAt includes standards such as vanilla ice cream and raspberry frozen yogurt before building up to gourmet flavors such as black sesame ice cream with raspberry coulis. With so many inspired recipes, Lafor%C3%AAt's cookbook should prove indispensable to those on a dairy-free diet who are willing to put in some time and effort. (Aug.)