Miyoko Schinner never expected herself to write a cookbook with the word meat in the title – even a vegan one. “I’m an odd person to be writing this book, because my own experience with meat is not that deep,” she says of her new work,
The Vegan Meat Cookbook. The book is Schinner’s fifth on the subject of plant-based cooking. Her
Artisan Vegan Cheese is an essential reference in many vegan homes, and led to the launch of her own vegan cheese and ‘dairy’ product line, Miyoko’s Creamery.
While she may not have eaten much animal meat in her life, she has spent considerable time thinking about how it functions in both cooking and culture.