The Book of Tempeh

By William Shurtleff, Akiko Aoyagi

Subjects: Cookery (Bean curd), Cooking (soybeans), Specific Ingredients - Natural Foods, Cookery by ingredient, General, Soybean, Cooking, Cooking (Tempeh), Specific Ingredients - Vegetables, Cooking / Wine, Cookery (Tempeh), Indonesia, Regional & Ethnic - Asian, National & regional cuisine, Tempeh, Bean curd, Cooking (tofu)

Description: Beautifully illustrated and immensely informative, \"The Book of Tempeh\" showcases this hearty, versatile ingredient in a host of delectable recipes.