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

Engineering & Transportation

Shurtleff, William

Aoyagi, Akiko

Engineering

Soyfoods Center

Tofu and Soymilk Production (Book of Tofu Vol 2)

Cookbooks, Food & Wine

William, Shurtleff

Cooking by Ingredient

History of Tempeh: A Fermented Soyfood from Indonesia (Soyfoods History Series)

Cooking Education & Reference

Tempeh is a delicious, traditional Indonesian fermented food with the texture and taste of fried chicken. The Book of Tempeh takes a wholistic look at tempeh. This special Professional edition contains the complete contents of the basic, large-format Book of Tempeh plus 88 additional pages of more specialized information and 54 illustrations arranged in the following appendices: Appendix B: Tempeh in Indonesia (an overview of the tempeh industry, per capita consumption by province, etc.). Appendix C: The Varieties of Tempeh. Appendix D: Soybean Production and Traditional Soyfoods in Indonesia. Appendix E: The Microbiology & Chemistry of Tempeh Fermentation. Appendix H. Onchom or Ontjom. A fermented food resemblinh tempeh in appearance but cultured with a different microorganism (Neurospora) and made from inexpensive ingredients - peanut presscake, okara, coconut presscake, etc. Glossary of Indonesian Foods (the most extensive one available in English). Bibliography on Tempeh containing over 190 entries Expanded Index. Illustration of an Indonesian dancer. A great deal of additional original research is contained in this book.

Tempeh Production: A Craft and Technical Manual (Soyfoods Production, No. 3)

Regional & International

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

Tofu and Soymilk Production: A Craft and Technical Manual

Akiko Aoyagi

Tofu and Soymilk Production

Health, Fitness & Dieting

Nutrition

<p>William Shurtleff and Akiko Aoyagi, authors of The Book of Miso, wrote this book after years of research with master craftsmen working in traditional shops and modern factories in Japan, Taiwan, Korea, and America. This beautiful craft and technical manual gives in-depth instruction on how to start your own miso shop or factory for your home, community, or greater commercial ventures. One-hundred illustrations accompany the text which also includes extensive bibliography, a list of resources, and an index.</p>

Miso Production: The Book of Miso-Volume II

William Shurtleff, Akiko Aoyagi

<p>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.</p>

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

Tofu & Soymilk Production (Soyfoods Production, 2)

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