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: A Super Soyfood from Indonesia, Professional Edition

Cookbooks, Food & Wine

William, Shurtleff

Cooking by Ingredient

Harper&Row

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: A Super Soyfood from Indonesia

Truly delicious and a highly nutritious natural source of protein, miso is an inexpensive, all-purpose seasoning that is low in calories and cholesterol-free. Available in a variety of warm, earthy colors, each with its own distinctive flavor and aroma, miso can be used: -- like bouillon or stock in soups and stews -- in dips and dressings -- like cheese in casseroles and spreads -- as a topping for grains, vegetables, or open-faced sandwiches. Here is a complete introduction to miso cookery with more than 400 tempting recipes -- A list of places to purchase miso in the United States -- Easy-to-follow instructions for making it at home -- And an optimistic statement of the vital nutritional role miso can play for all humankind in the protein-short years ahead. A basic staple of every Chinese and Japanese kitchen, miso is an inspiration to creative cookery, a miraculous addition to the American menu, and a food for the future.

The Book of Miso

Akiko Aoyagi

Cooking Education & Reference

Ballantine Books

The Book of Tofu : Protein Source of the Future Now, Volume 1, Condensed and Revised

An Incredible Food From The East To Revolutionize Cooking In The West
Amazingly 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.

The Book of Tofu

Autumn Press

The Book of Kudzu: A Culinary and Healing Guide

Avery

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.

Ten Speed Press+

Tofu and Soymilk Production (Book of Tofu Vol 2)

Soyfoods Center

Bibliography of Miso and Soybean Chiang: From 5th Century B.C. to 1988 : With 1250+ References, Partially Annotated (Bibliographies of Soya, Vol 5)

Science & Math

Agricultural Sciences

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Books by William, Shurtleff