William Shurtleff

I love Shurtleff's books. Eventually I'll pick up the Book of Miso when I'm ready to try my hand at that too. This book is full of great information about tempeh - cooking it, making it, how it will solve world hunger (they were more optimistic about that back in the 70s I guess)...

The Book of Tempeh helped me successfully make my first batch of tempeh. It's a pretty serious undertaking and it helped to have very detailed, illustrated, step-by-step instructions. It was also nice to know what show more a good finished tempeh looks like, and how to determine if you screwed up and it went bad.

I look forward to trying out some of the recipes in here. I can't say I've ever tried any Indonesian recipes before, and as I'm a huge fan of coconut and chiles, it should be right up my alley.

Recommended for anybody who loves tempeh, and any enterprising cooking enthusiast who'd like to try making their own fermented soybeans (or rice, or okara, or barley...). show less

The Book of Tofu is a great resource for people interested in making their own tofu, soymilk, or pretty much anything made from soybeans. It is quite comprehensive and includes histories of the foods and how they were traditionally made (and how they were made in the "modern" 1970s when the book was written). There are also a bunch of recipes which include not only how to make tofu, soymilk, etc, but what to make with the finished products.

I found this book to be quite good because I am show more starting to make my own soymilk, and would like to make my own tofu. It goes over how to make tofu, what to do with the okara (byproduct of making soymilk) and whey (byproduct of making tofu).

This book is recommended for anybody who loves eating soybean products and would like to start making them from scratch for whatever reason.

My only beef with the book is that many of the recipes call for animal products, they are all vegetarian, but not all of them are vegan. I'm sure that many of them could be made vegan with a bit of effort, though. show less

While coming from the era of Tofu as miracle hippy food, this is still a great book. Not only is it full of fantastic Tofu recipes (Asian and Western) it is jammed full of facts and history, as well as instructions on how to make your own tofu, either at home or in a communal tofu making enterprise. Dig it, man!

Everything that one could possibly imagine kudzu to be used for, then add a few more. It seems the plant has culinary uses as well as healing properties, which probably why it was planted to begin with, but now overruns many southern states to be considered an invasive plant. If we would starting eating it we would be healthier and it would not run amok strangling and killing our native species.