Curtis , Paul R. , Cullen , R. E. , and Steinkraus , K. H. " Microbial Synthesis of Vitamin B , 2 in Tempeh . ... Hesseltine , C. W. , Smith , M. , Bradle , B. , and Ko S. D. " Investigations of Tempeh , an Indonesian Food .
Tempeh Production: A Craft and Technical Manual
This is the book that started the Tofu Revolution worldwide, beginning in the 1970s.
This comprehensive handbook for the home cook teaches the fundamentals of creating fermented beans and grains using not only the customary soybeans and rice but also chickpeas, lentils, oats, quinoa, and more.
"A guide to making and cooking tofu, with nearly 100 horizon-expanding recipes from one of the country's leading voices on Asian cuisine"--Provided by publisher.
Appetizers, dips, and spreads; Salads and vegetables; Brunch and breads. Pizza and sandwiches; Soups and Stews; Main dishes; Pastas and grains; Desserts.
Tempeh is a unique food, rich in protein, B vitamins, niacin, and iron. It has been a staple food in Indonesia for centuries. The Tempeh Cookbook shows how easy it is to use this tasty cultured soy product.
- A joint effort by the Centre for a Responsible Future and Indonesia Vegetarian Society to popularise tempeh as a plant-based protein for health-conscious eaters, vegetarians and vegans- Co-authors Pauline Menezes and Dr George Jacobs also ...
Hesseltine, C.W.; Smith, Mabel; Bradle, Barbara; Ko Swan Djien. 1963. Investigations of tempeh ... A satisfactory laboratoryscale fermentation is described based on a 20 to 24-hour fermentation of dehulled beans with R. oligosporus.
From the authors of THE BOOK OF TOFU comes this updated tribute to miso.