The Book of Tempeh
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The Book of Tempeh

4.33 of 5 stars 4.33  ·  rating details  ·  9 ratings  ·  2 reviews
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 i...more
Paperback, 173 pages
Published August 21st 2001 by Ten Speed Press (first published 1979)
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I love Shurtleff's books. Eventually I'll pick up the Book of Miso when I'm ready to try my hand at that too. This book is full of great information about tempeh - cooking it, making it, how it will solve world hunger (they were more optimistic about that back in the 70s I guess)...

The Book of Tempeh helped me successfully make my first batch of tempeh. It's a pretty serious undertaking and it helped to have very detailed, illustrated, step-by-step instructions. It was also nice to know what a g...more
I'm not really interested in making tempeh; I'm interested in making things with tempeh. This book has both and is very well-researched. Can't say as I've tried any of the recipes yet, but I recall they did look good.
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The Book of Tofu The Book of Miso: Savory, High-Protein Seasoning The Book of Tofu & Miso The Book of Kudzu: A Culinary & Healing Guide The Book of Tempeh: The Delicious, Cholesterol-Free Protein 130 Recipes

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