Nahrung für alle
Miso: Rezepte - Kultur - Menschen
Introduction by Dr. David Frawley. Illust. by Amadea Morningstar. Index. 23 cm. [40 ref] • Summary: This is a lacto-ovo vegetarian cookbook based on Ayurvedic principles. Contents: Part I: General Information. History of Ayurveda.
Hesseltine, C.W.; Camargo, R. de; Rackis, J.J. 1963. ... Hesseltine, C.W.; Smith, Mabel; Bradle, Barbara; Ko Swan Djien. 1963. ... fermentation is described based on a 20 to 24-hour fermentation of dehulled beans with R. oligosporus.
The Book of Miso 1974 Feb/March–Study miso and shoyu in Japan on trip with Bob Gerner, head of Westbrae Natural Foods. ... Foreign language editions of our books are published (1980 -) 1980 July–Das Miso Buch* (hardcover and paperback) ...
New Product–Documentation: E-mail sent by WholeSoy & Co. 2011. Jan. 26. “WholeSoy & Co. releases two new flavors.” “The Key Lime is a refreshingly tart and ...
Katz, Ellix Sandor. 2012. The art of fermentation: An in-depth exploration of essential concepts and process from around the world. White River Junction, Vermont: ChelseaGreen Publishing Co. xxiii + 498 p. April. Illust.
Modern China: South, by E.N. Anderson, Jr. and Marja L. Anderson. Glossary of Chinese characters. Bibliography. Address: Prof. of Anthropology, Harvard Univ., Cambridge, Massachusetts. 2930. Chen, Jung. 1977.
Best food writing 2010. Cambridge, Massachusetts: Da Capo; London: Perseus Running (Distributor). xii + 352 p. Recipe index. 21 cm. • Summary: One story (p. 76-80) is titled “Kyoto's tofu tofu at Mt. Koya, and a lot of these people were ...
Summary: This is a review of the Japanese restaurant Kura Barn, 479 New York Ave., Huntington [on the north shore of Long Island]. One of the favorites is “fried tofu.” “Tofu, the snowy, slippery soybean curd that has no flavor whatever ...