Author : William Shurtleff
Publisher :
Page : 248 pages
File Size : 41,81 MB
Release : 1979-06-01
Category :
ISBN : 9780933332058
Includes full contents of the paperback edition, plus lengthy appendixes
Author : William Shurtleff
Publisher : Soyinfo Center
Page : 256 pages
File Size : 16,96 MB
Release : 1979
Category : Cooking
ISBN : 9780060140090
Beautifully illustrated and immensely informative, "The Book of Tempeh" showcases this hearty, versatile ingredient in a host of delectable recipes. Copyright © Libri GmbH. All rights reserved.
Author : Kirsten K. Shockey
Publisher : Storey Publishing, LLC
Page : 409 pages
File Size : 31,51 MB
Release : 2019-06-25
Category : Cooking
ISBN : 1612129889
2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.
Author : Dorothy R. Bates
Publisher : Book Publishing Company
Page : 108 pages
File Size : 47,15 MB
Release : 1989
Category : Cooking
ISBN : 9780913990650
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. Includes directions for making raw tempeh at home.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1416 pages
File Size : 25,20 MB
Release : 2020-03-22
Category : Tempeh
ISBN : 1948436140
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 234 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books
Author : William Shurtleff
Publisher : Harper & Row Publishers
Page : 0 pages
File Size : 46,13 MB
Release : 1979
Category : Cookery (Tofu)
ISBN : 9780060140090
Abstract: Tempeh is a popular Indonesian fermented food consisting of cooked soybeans bound together by a dense, cottony mycelium of Rhizapus mold into compact cakes or patties. Tempeh is used as a main course, in sauces, as dressings, in salads, and fried. Tempeh compares favorably with meat protein sources. It is sold in four stages: 1) premature tempeh; 2) mature tempeh; 3) slightly overripe tempeh; and 4) overripe tempeh. Home preparation is easy, using storebought soybeans, starter, and typical kitchen utensils. The usefulness of tempeh as a food protein source is discussed. Variations and recipes for western-style, oriental, and Indonesian tempeh uses are given. History and uses of tempeh are explored in discussions of tempeh starter, Indonesian tempeh shops, microbiology and chemistry of fermentation, and soybean utilization.
Author : Susianto Tseng
Publisher : Marshall Cavendish International (Asia) Pte Limited
Page : 112 pages
File Size : 13,24 MB
Release : 2019
Category : Cooking (Tempeh)
ISBN : 9789814828390
- 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 co-authored At Home: From Pot to Pot, a Gourmand World Cookbook Awards 2017 winner. - It includes a fully illustrated step-by-step guide on how to make tempeh at home. - 30 innovative recipes on how to cook tempeh, ranging from desserts to savoury snacks and dishes
Author : Patricia Greenberg
Publisher : Three Rivers Press (CA)
Page : 237 pages
File Size : 31,52 MB
Release : 1998
Category : Cooking
ISBN : 0517888130
Appetizers, dips, and spreads; Salads and vegetables; Brunch and breads. Pizza and sandwiches; Soups and Stews; Main dishes; Pastas and grains; Desserts.
Author : William Shurtleff
Publisher : Soyinfo Center
Page : 33 pages
File Size : 47,82 MB
Release : 1985
Category : Technology & Engineering
ISBN : 0933332211
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 322 pages
File Size : 25,93 MB
Release : 2016
Category : Cooking
ISBN : 1603586288
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
