Contributor(s): Author: William Shurtleff Tempeh is a delicious, traditional Indonesian fermented food with the texture and taste of fried chicken.
A great deal of additional original research is contained in this book..
Illustration of an Indonesian dancer.
Bibliography on Tempeh containing over 190 entries Expanded Index.
Glossary of Indonesian Foods (the most extensive one available in English).
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.
Onchom or Ontjom.
Appendix H.
Appendix E: The Microbiology & Chemistry of Tempeh Fermentation.
Appendix D: Soybean Production and Traditional Soyfoods in Indonesia.
Appendix C: The Varieties of Tempeh.
This special Professional Edition contains the complete contents of the basic, large-format Book of Tempeh plus 88 additional pages of more specialized information and 54 illustrations arranged in the following appendices: Appendix B: Tempeh in Indonesia (an overview of the tempeh industry, per capita consumption by province, etc.).
The Book of Tempeh takes a wholistic look at tempeh.
Contributor(s): Author: William Shurtleff Tempeh is a delicious, traditional Indonesian fermented food with the texture and taste of fried chicken
