The Book of Tempeh, Volume 1Abstract: 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. |
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User Review - carrieprice78 - LibraryThingI'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. Read full review
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Wow! All you need to know about Tempeh, from A-Z is contained within!
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Common terms and phrases
˝ teaspoon acid allow America bacteria basic beans boil bring brown cakes called cause chili coconut milk Combine contains cooked cool countries covered crisp deep-fried dehulled developed diet dishes drain East especially fermentation flavor flour fresh fried garlic grains grams green grow growth heat important inch increase incubation Indonesian ingredients inoculated Java known leaf leaves method minutes mixed mold mycelium natural nutritional okara onchom onion ounces peanut percent pieces plant popular pounds powder prepared presscake production protein recipes relatively remove Rhizopus rice rich root salt Sambal sauce sauté Seasoned seconds seeds SERVES simmer skillet sliced slightly soak sold soybeans spores starter steamed sugar surface sweet tablespoons teaspoon salt tempeh temperature tofu tray types variety various West whole widely
Bibliographic information
| Title | The Book of Tempeh, Volume 1 A New-Age Foods Study Center book The Book of Tempeh, William Shurtleff |
| Authors | William Shurtleff, Akiko Aoyagi |
| Edition | illustrated |
| Publisher | Soyinfo Center, 1979 |
| ISBN | 0060140097, 9780060140090 |
| Length | 245 pages |
| Export Citation | BiBTeX EndNote RefMan |