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.
This is the book that started the Tofu Revolution worldwide, beginning in the 1970s.
Includes full contents of the paperback edition, plus lengthy appendixes
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.
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.
"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.
From the authors of THE BOOK OF TOFU comes this updated tribute to miso.
Appetizers, dips, and spreads; Salads and vegetables; Brunch and breads. Pizza and sandwiches; Soups and Stews; Main dishes; Pastas and grains; Desserts.
- 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 ...
History of Tempeh, a Fermented Soyfood from Indonesia
He tells the triumphant tale of how a self-described hippie with no business training but plenty of enterprising goals grew a $2,500 startup into a global brand and ushered in a plant-based foods renaissance along the way.