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The Book of Tofu
Protein Source of the Future—Now!
by William Shurtleff & Akiko Aoyagi
From the Publisher
The book that launched the tofu
revolution is back in a beautiful new package, including over 500 tempting
and original recipes from the East and West―from traditional Japanese
Five-Color Sushi Rice with Tofu to a heart-healthy Grilled Tofu with Korean
Barbecue: Sauce to hints on: making your own flavored Tofu Burgers. An
all-in-one reference bible, this books covers the production of tofu and
other soy products, basic Asian cooking techniques and equipment. and much
much more. With over 350, 000 books in print, The Book of Tofu has been
hailed by the Vegetarian Times as “an awesome book about the most incredible
of foods;” by the New York Times as the book that “awakened the West to the
wonders of tofu.” With over 300 illustrations and an extensive bibliography,
you'll never be at a loss for how to prepare this perfect vegan protein. |
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The Book of Miso
Savory Soy Seasoning
by William Shurtleff & Akiko Aoyagi
From the Publisher
This beautifully illustrated companion
to the best-selling Book of Tofu introduces miso, a savory, high-protein
soy-and-grain seasoning, and describes the six basic types and seventeen most
widely used varieties of miso. Contains 400 tasty American and Oriental recipes;
instructions for preparing many types of miso (and koji) at home, in
communities, and on a commercial scale; detailed nutritional analyses; a history
of miso, chiang, shoyu and tamari; a description of the varieties of Chinese
chiang, Korean jang and Indonesian taucho; a detailed discussion of the
microbiology and biochemistry of miso fermentation; and a guide for studying
miso in Japan. Plus a description of soybeans as the protein source of the
future, lengthy bibliography, and index.
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Energetics of
Food
Encounters With Your Most Intimate Relationship
by Steve Gagne
From the Publisher
Not a menu, recipe, or diet book, this work is instead an
insightful, well-organized romp through the world of animal and vegetable
food types. Its theme is the energetic qualities of food selection and
preparation, and their effect on our relationships to ourselves, others, and
the environment. The long-term explorer of diet and health who has
unaddressed questions will especially welcome this thoughtful, entertaining
book. |
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