Editorial Reviews
Book Description
Tempeh is one of Indonesia's most extraordinary gifts to the world. A cultured soyfood, it tastes like Southern fried chicken and is the best vegetarian source of vitamin B-12. More importantly, tempeh is a delicious, natural source of high-quality, cholesterol-free protein, making it an excellent aid to reducing cholesterol as well as a light, tasty treat. Beautifully illustrated and immensely informative, THE BOOK OF TEMPEH showcases this hearty, versatile ingredient in delectable recipes such as Tempeh Guacamole, Spicy Curried Tempeh, Tempeh Jambalaya, and Tempeh Burger with Coriander and Garlic Crisp Tempeh. Whether you're a veteran vegetarian eager for a new source of essential protein and vitamins, just looking for ways to lead a healthier life, or simply interested in adding some variety to your menus, this book is sure to please.
About the Author
WILLIAM SHURTLEFF and AKIKO AOYAGI spent their formative years on opposite sides of the Pacific, in California and in Tokyo. 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.
The Book of Tempeh,William Shurtleff,Akiko Aoyagi,Ten Speed Press,1580083358,Cookery (Tempeh),Cooking,Cooking / Wine,General,Regional & Ethnic - Asian,Specific Ingredients - Natural Foods,Specific Ingredients - Vegetables,Tempeh,Cookery by ingredient,Indonesia,National & regional cuisine
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