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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. --This text refers to an out of print or unavailable edition of this title.
This book is my life now. Not only does it have so many amazing recipes but it also has a lot of info about tofu and how it compares to meat products. Really love it:)Published 3 months ago by Olivia Page-Macdonald
I don't even eat soy products but I absolutely love this book. I had purchased this book back in the day when I was a vegan and I had thought about making tofu. Read morePublished 4 months ago by Tya Collier
A GREAT READ SO FAR!! YOU NEED TO HAVE THIS, IT WILL OPEN YOUR EYES TO A HOLE NEW WORLD!!!Published 6 months ago by USA
Love this book. It has detailed instructions on homemaking tofu. I did it with success.
Tons of recipes and scientific info, if you have broad interest in soy bean product it... Read more
This book is not a report on current practices here in the States, but is an in depth discovery of how tofu is made in Japan. Read morePublished 23 months ago by Mom of seven