Book of Tempeh Cookbook

The Book of Tempeh cookbook features the Indonesia soy food, tempeh. Similar to fried chicken, this protein-rich vegetarian food is the centerpiece of the 130 recipes inside this cookbook. This is a unique resource and will delight vegetarians across the country. 


Format: Softcover, 158 pages 

Copyright: 1979, First Edition 

Publisher: Harper Colophon Books 

Author: William Shurtleff & Akiko Aoyagi 

ISBN: 9780060912659

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Additional Details

Description: Tempeh is a delicious, natural source of high-quality, cholesterol-free protein. A remarkable cultured soyfood, which originated in Indonesia, tempeh tastes like Southern-fried chicken, contains more protein than hamburger, and is the world's best vegetarian source of vitamin B-12. 

The authors of this pioneering work, William Shurtleff and Akiko Aoyagi, are well known for their best-selling Book of Tofu and Book of Miso. The Book of Tempeh contains: 

  • More than 130 tempting Western-style and traditional Indonesian recipes. Most are cholesterol-free
  • Easy-to-follow instructions for making tempeh at home, in communities, and in a traditional shop
  • An analysis of tempeh's nutritional value in clear, scientific terms
  • An up-to-date listing of all tempeh companies in North Ammerica, Europe, Australia, and Japan
  • A bibliography of over 275 references
  • More than 200 illustrations


Condition: Good condition. 

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