The book of tempeh professional edition

Appendix C: The Varieties of Tempeh. Appendix H. Onchom or Ontjom. A fermented food resemblinh tempeh in appearance but cultured with a different microorganism Neurospora and made from inexpensive ingredients - peanut presscake, okara, coconut presscake, etc.

Glossary of Indonesian Foods the most extensive one available in English. Bibliography on Tempeh containing over entries Expanded Index. Illustration of an Indonesian dancer. A great deal of additional original research is contained in this book. All rights reserved. Appendix D:. A cultured soyfood, it tastes like Southern fried chicken and is the best vegetarian source of vitamin B More importantly, tempeh is a delicious, natural source of high-quality, cholesterol-free protein, making it an excellent aid to reducing cholesterol as well as a light, tasty treat.

This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut—. The world's most comprehensive, well documented, and well illustrated book on this subject.

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