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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.

   

 

Last modified: 02/21/05