PDF Ebook The Book of Tempeh: A Super Soyfood from Indonesia, Professional Edition, by William Shurtleff, Akiko Aoyagi
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The Book of Tempeh: A Super Soyfood from Indonesia, Professional Edition, by William Shurtleff, Akiko Aoyagi
PDF Ebook The Book of Tempeh: A Super Soyfood from Indonesia, Professional Edition, by William Shurtleff, Akiko Aoyagi
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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.
- Sales Rank: #4239823 in Books
- Published on: 1979
- Number of items: 1
- Binding: Hardcover
- 245 pages
Review
"A trailblazing work on a little-known but much-loved food in Indonesia . . . the definitive word on a food well worth knowing."-Food & Wine"Stunningly impressive in its thoroughness and vastly holistic in its vision. A milestone in the accelerating soyfoods renaissance. An unparalleled success."-Library Journal
About the Author
WILLIAM SHURTLEFF and AKIKO AOYAGI spent their formative years on opposite sides of the Pacific, in California and Tokyo respectively. Bill and Akiko began collaborating in 1972, doing research and writing books about soyfoods. They worked together for six years in East Asia, mainly in Japan, studying with top soyfoods researchers, manufacturers, nutritionists, historians, and cooks. William is currently the director of the Soyfoods Center, which he and Akiko founded in 1976, and lives in Lafayette, California. A freelance illustrator and graphic designer, Akiko lives and owns her own art business in Walnut Creek, California.
Most helpful customer reviews
12 of 12 people found the following review helpful.
Very clear explanation
By Yvonne Brilhart
I came from Indonesia, "tempeh country". For me tempeh is my food, I ate since maybe I could eat solid food. Very common, people never thought how to make tempeh. You always can buy anytime and cheap. When I moved to America, I didn't find tempeh like I always ate and fresh..with the smell so nostalgic. My husband found in library THE BOOK OF TEMPEH (same author)and I learned how to make tempeh from that book. I did...then now, I confident enough to say, my tempeh is really good. Because all my friends in here says...my tempeh different and taste better. Thanks Bill !!!!!
So, we have plan...in our retire live in Mainland (maybe countryside PA) we will make tempeh company. I bought this book and my husband said, very clear the explanation about machine, room, etc.
Recommended if you want to make your tempeh store.
1 of 1 people found the following review helpful.
Love its large style format
By Vinyasi
Very informative. Love its large style format. Lots of recipes plus its instructions on making tempeh are a nice treat. Yum!
0 of 0 people found the following review helpful.
Love it! This is a keeper!
By G. O'dell
Love this book. I sprang for all three of this series. Lots of wonderful info. I'm making Tempeh in my basement right now!
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