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

by William Shurtleff and Akiko Aoyagi

Book Overview

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.

• Format: Paperback
• Language: English
• ISBN: 0060912650
• ISBN13: 9780060912659
• Release Date: January 1985
• Publisher: HarperCollins Publishers
• Length: 173 Pages
• Weight: 1.10 lbs.

Customer Reviews

Finally Back in Print!!!

I've searched in vain for a used copy of this for years, and was resigned to never seeing it again after moving away from the city with the library I always checked it out of.An Amazing book! It has both modern and traditional Indonesian methods of producing Tempeh, along with an explanation of how to make Tempeh on a large scale.There are instructions for making not only Soy, but many other kinds of tempeh, along with explanations of how to use it in Western and Eastern cooking. (and tips on basic indonesian cooking) The book is full of great info, beautiful line drawings and wonderful recipes. Great for both people who want to learn how to cook with tempeh, those who want more versatile ways to prepare it, and those ambitious souls who want to make their own.Also check out Shurtless and Aoyagi's Book of Tofu and book of Miso. They know their stuff.