The Book of Tempeh [Paperback]

William Shurtleff (Author), Akiko Aoyagi (Author, Illustrator)

Book Description

Publication Date: August 21, 2001

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.‚Ä¢ More than 130 tempting Western-style and traditional Indonesian recipes-most of which are cholesterol-free.‚Ä¢ Easy-to-follow instructions for making tempeh at home.

Editorial Reviews

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.

Product Details

• Paperback: 173 pages
• Publisher: Ten Speed Press; 2 edition (August 21, 2001)
• Language: English
• ISBN-10: 1580083358
• ISBN-13: 978-1580083355
• Product Dimensions: 11 x 8.5 x 0.8 inches
• Shipping Weight: 13.1 ounces
• Average Customer Review: 4.2 out of 5 stars  See all reviews (6 customer reviews)
• Amazon Best Sellers Rank: #578,939 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

29 of 29 people found the following review helpful:

5.0 out of 5 stars Finally Back in Print!!!, December 7, 2001

By 

"eibhinn" - See all my reviews

This review is from: The Book of Tempeh (Paperback)

I've searched in vain for a used copy of this for years, and was resigned to never seeing it again after moving away from the city with the library I always checked it out of.

An Amazing book! It has both modern and traditional Indonesian methods of producing Tempeh, along with an explanation of how to make Tempeh on a large scale.

There are instructions for making not only Soy, but many other kinds of tempeh, along with explanations of how to use it in Western and Eastern cooking. (and tips on basic indonesian cooking)

The book is full of great info, beautiful line drawings and wonderful recipes. Great for both people who want to learn how to cook with tempeh, those who want more versatile ways to prepare it, and those ambitious souls who want to make their own.
Also check out Shurtless and Aoyagi's Book of Tofu and book of Miso. They know their stuff.

4 of 4 people found the following review helpful:

5.0 out of 5 stars Awesome book - EVERYTHING you'd want to know about tempeh., December 4, 2010

By 

Kitchen Nooky - See all my reviews

This review is from: The Book of Tempeh (Paperback)

I got really into tempeh-making for a while and not only is the this the only book I could find out there about tempeh-making but it is a really thorough read. It covers everything from nutrition to socio-economic impact to every possible way of making tempeh in small amounts and large, in a home-setting and in a more pro setting. It also has tons of troubleshooting ideas. Love it.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Very clear explanation, June 4, 2011

By 

Yvonne Brilhart "Popo" (Honolulu, HI USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Tempeh Production: A Craft and Technical Manual (Soyfoods Production, No. 3) (Paperback)

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.