The Book of Tempeh: A Super Soyfood from Indonesia, Professional Edition

by William Shurtleff, Akiko Aoyagi

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.

Genres: Cookbooks, Food

245 pages, Hardcover

First published January 1, 1979

Reviews

[Martin Smrek · Rating 3 out of 5]

Provides useful input for tweeking your tempeh fermentation experiments, which gives you more control over the whole process. Plus some recipes. The rest is 40 years old data about soy production capacity, number of tempeh shops and prices of beans in Indonesia + insightful micriobiological appendixes. So it could really use an updated edition.

[Carrie · Rating 4 out of 5]

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.

Merged review:

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.

[Mrs. · Rating 3 out of 5]

This book is old and would benefit from some editing and updating for a new edition, but it does cover a topic that is hard to find a book on. No photos, just line drawings and a lot of information on tempeh, its history, and how to make it, with Asian recipes.