Furnishes instructions for making tempeh--a soy food product--at home or on a small shop or restaurant scale and presents nearly two hundred recipes in which tempeh is used

Book of Tempeh: The Delicious, Cholesterol-Free Protein, 130 Recipes

Shurtleff, William

Aoyagi, Akiko

Cookbooks, Food & Wine

Harper Row Publishers

Historical, nutritional, and culinary information about East Asia's most important soybean food accompanies over five hundred recipes for dishes using its seven varieties

Book of Tofu Food for Mankind

Cooking by Ingredient

Bookthrift Co

Miso Production: The Book of Miso, Vol. II (Soyfoods Production, 1)

Engineering & Transportation

Engineering

Soyfoods Center

The book that launched the tofu revolution is back in a beautiful new package, including over 500 tempting and original recipes from the East and West-from traditional Japanese Five-Color Sushi Rice with Tofu to heart-healthy Grilled Tofu with Korean Barbecue Sauce to hints on making your own flavored Tofu Burgers. An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.From the Trade Paperback edition.

Tofu & soymilk production: A craft and technical manual

New-Age Foods Study Center

How to start and run a tempeh shop on any of four scales, from a community shop to a modern factory in the West, and in less developed tropical countries as a village shop or a large-scale caldron plant. Contains 285 informative illustration and 177 pages.

Tempeh Production: A Craft and Technical Manual

Business & Money

Business Development & Entrepreneurship

CreateSpace Independent Publishing Platform

The world's best-selling book on tofu. 4A classic! This newly revised edition (Dec. 2012) is 8 pages longer than any existing edition, with new photos, updated information, and newly designed front and rear covers by Akiko. And we have lowered the price by $5.00. Praise for The Book of Tofu: "Tofu guide par excellence. The Book of Tofu started the tofu revolution" - Deborah Madison, author of Vegetarian Cooking for Everyone. "... awakened the West to the wonders of tofu" - The New York Times. "A seminal work." - The Washington Post. "Delicious, easy-to-follow recipes... meticulous, fascinating... highly recommended" - Library Journal. "A landmark volume... highly recommended - Mother Earth News. Over 500 tempting and original meatless recipes from East and West. Easy-to-follow instructions for making tofu at home, in communities, and in a commercial shop. An analysis of tofu's nutritional value in clear, scientific terms. Over 300 illustrations. A bibliography of over 300 references. A directory of all known tofu makers in the Western world listed by ZIP code.

The Book of Tofu: Protein Source of the Future... Now!

The book that launched the tofu revolution is back in a beautiful new package, including over 500 tempting and original recipes from the East and West-from traditional Japanese Five-Color Sushi Rice with Tofu to heart-healthy Grilled Tofu with Korean Barbecue Sauce to hints on making your own flavored Tofu Burgers. An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

The Book of Tofu

Regional & International

Ten Speed Press+

Tempeh is one of Indonesia'¬?s most extraordinary gifts to the world. A cultured soyfood, it tastes like Southern fried chicken and is the best vegetarian source of vitamin B-12. More importantly, tempeh is a delicious, natural source of high-quality, cholesterol-free protein, making it an excellent aid to reducing cholesterol as well as a light, tasty treat. Beautifully illustrated and immensely informative, THE BOOK OF TEMPEH showcases this hearty, versatile ingredient in delectable recipes such as Tempeh Guacamole, Spicy Curried Tempeh, Tempeh Jambalaya, and Tempeh Burger with Coriander and Garlic Crisp Tempeh. Whether you'¬?re a veteran vegetarian eager for a new source of essential protein and vitamins, just looking for ways to lead a healthier life, or simply interested in adding some variety to your menus, this book is sure to please.‚Ä¢ More than 130 tempting Western-style and traditional Indonesian recipes-most of which are cholesterol-free.‚Ä¢ Easy-to-follow instructions for making tempeh at home.

The Book of Tempeh

From the authors of THE BOOK OF TOFU comes this updated tribute to miso. One of Japan'¬?s most beloved foods for over a thousand years, miso is a cultured, high-protein seasoning perfectly at home in recipes within and beyond the boundaries of Asian cuisine. Available in a range of flavors, colors, textures, and aromas as varied as that of the world'¬?s fine cheeses and wines, miso makes a delicious addition to stocks, stews, dressings, casseroles, and desserts. With traditional Japanese recipes like Miso Soup with Potato, Wakame, &amp; Tofu; Eggplant with Sesame &amp; Miso Sauce; as well as those more familiar to the Western palate-Tostadas, Quiche Ni?ßoise with Miso, and Boston Baked Soybeans with Brown Rice and Miso-THE BOOK OF MISO offers a bounty of ways to enjoy this wonderfully healthful seasoning.‚Ä¢ Over 400 tempting recipes accompanied by more than 300 illustrations.

The Book of Miso (Savory Soy Seasoning)

An Incredible Food From The East To Revolutionize Cooking In The WestAmazingly versatile, ideal for weight control, low in saturated fats and cholesterol free, tofu is widely available in America today. This beautifully illustrated book is a complete guide to tofu, its forms, its traditions, including:250 Gourmet Recipes from East and West -- Soups, Salads, Dressings, Sauces, Main Dishes, Casseroles, Barbecued and Deep-Fried Specialties, and Desserts.Easy-to-Follow Instructions for Making 7 Varieties of Tofu at Home.A Clear, Scientific Guide to Nutritional Benefits.A Definitive Guide to Soyfoods, Japanese Foods, and Sources in the United States.The protein backbone of East Asian diets, tofu offers an ideal answer to the protein problem for millions of nutrition-conscious Americans. Natural and inexpensive, quick and easy to prepare, an inspiration to creative cookery, tofu is a miraculous addition to the American menu, a food of the future.

Tofu & Soymilk Production: A Craft and Technical Manual: 2 (Soyfoods Production Series : No 2)

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