Pure Enzymes is the step from the spontaneous enzymes of koji to isolated enzymes, used with intention and measure.The first chapter makes the difference between the two routes clear and defines the four control parameters that govern any enzymatic reaction, along with safety and handling.Transglutaminase takes up two chapters. First the principles: how it forms cross-links, where to buy it and how to store it, what effects it has on hardness, elasticity, cohesion an...

Advanced Textures tackles the problem that ruins more plant-based preparations than any other: consistency. Not flavour, structure.The book begins by giving itself an operational vocabulary. Viscosity, elasticity, plasticity and meltability are not adjectives for reviews, they are quantities that can be assessed and designed, even with artisan tools.An overview of hydrocolloids follows, one by one: agar-agar, carrageenan, alginates and spherification, xanthan gum, pe...

The Compendium is the volume you keep open on the bench while you work. It does not narrate and it does not explain from scratch: it gathers and it points.The whole method of the twenty preceding volumes is reorganised by product family instead of by volume. Plant protein bases, non-cold cuts, non-cheeses, proteins of the land, proteins of the sea, the complete koji cycle and so on: within each family the preparations are listed one by one, with a reference to the volume wh...

Vegan Desserts and Leavened Products is a journey into the most poetic and profound part of plant-based cuisine: pastries that combine memory, technique, and lightness. In this volume, Nemo continues the philosophy of Terra Vegan with a simple and rigorous approach, demonstrating that sweetness is not a privilege, but a daily choice of respect and creativity.The book brings together authentic recipes, tried and tested and achievable at home, dedicated to those who love to k...

Discovering that tradition can evolve is at the heart of Non-Cold Cuts Veg, the third volume in the Terra Vegan series by Nemo.A book that reinterprets the most iconic Italian flavors – hams, salamis, pancetta, mortadella, bresaola and speck – through a completely plant-based, natural and sustainable language.In these pages, Nemo guides the reader step by step through the art of self-production, offering detailed recipes, accessible ...

Zero Waste closes the production circle, and it does so with a blunt premise: this is not about leftover cookery, it is about controlled second fermentations.The first chapter is a map: what waste this kitchen actually produces. Okara from tofu and plant-based non-dairy, the residues of koji and primary fermentations, the trimmings of cured non-cold cuts and non-cheeses.Then three routes. Waste as ingredient: okara as the protagonist, the whey of non-cheeses with its...

Koji: Production and Applications opens the second part of the Terra Vegan series and takes the reader into the oldest transformation in cooking, the one that happens before the stove is lit. Its protagonist is Aspergillus oryzae, the mould that has quietly worked rice in Japan for centuries and that today becomes the most powerful tool in plant-based cooking.Nemo starts from history and biology: how the fungus lives, what its enzymes actually do, why amylases turn starch i...

A business plan serves the person writing it first of all: it forces you to line up figures that, kept in your head, stay comfortably vague. Six chapters: what it is and what it is actually for, context analysis, the business model, the operating plan, the financial plan with three scenarios, and funding instruments across grants, rural development schemes and credit. Closing with the warning that ends the volume: trying to be everything to everyone is the fastest route to being nothing to...

Direct selling is the choice of those who keep the margin and the relationship with the customer, rather than the fallback of those left without distributors. Six chapters: an overview of the channels and how to choose among them, the company shop, markets, trade fairs with the real budget of taking part, your own e-commerce compared with marketplaces, and the administrative side between electronic tills and card terminals.

Mousses, bavarois, layer cakes with inserts: window-display patisserie enters a home kitchen with its techniques intact. Six chapters lead from vegan mousse to cooked plant creams, from layer cakes to advanced base creams, through to revisited classics and no-bake patisserie. The techniques ask for attention and practice, much like lamination: what they need is working in stages and respecting the resting times.

The moment a kitchen becomes a production workshop is the moment the rules arrive. This volume lines them up in the order in which they are actually needed. Seven chapters: the international regulatory framework, food hazards in artisan production, the structure of the HACCP system and the written plan for a plant-based workshop, mandatory documentation, operational hygiene covering staff, surfaces and equipment, and the periodic review of the plan. With precise references to Reg. 852/2004...

A wrong label blocks a product that is already finished and costs an entire print run of packaging. The rules are precise down to the millimetres of the type. Six chapters: the regulatory framework, the mandatory elements, allergens and cross-contamination in shared spaces, nutrition information and health claims, packaging between materials and sustainability, and digital labelling. With Reg. 1169/2011, the US FDA rules and the British Natasha's Law.