The Book of Tempeh, Volume 1

Front Cover
Soyinfo Center, 1979 - Cookery (Tofu) - 245 pages
3 Reviews
Reviews aren't verified, but Google checks for and removes fake content when it's identified
Abstract: 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.

What people are saying - Write a review

Reviews aren't verified, but Google checks for and removes fake content when it's identified

LibraryThing Review

User Review  - carrieprice78 - LibraryThing

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. Read full review

User Review - Flag as inappropriate

Wow! All you need to know about Tempeh, from A-Z is contained within!

Other editions - View all

Common terms and phrases

About the author (1979)

Shurtleff received degrees in engineering, honors humanities, and education from Stanford University. He taught physics for two years in Nigeria in the Peace Corps and has lived and traveled extensively in East Asia and Third World countries. He cofounded the Soyfoods Center and is the Director of it.

Bibliographic information