The book of tempeh
Abstract: Tempeh is a popular Indonesian fermented food consisting of cooked soybeans bound together by a dense, cottony mycelium of Rhizapus mold into compact cakes or patties. Tempeh is used as a main course, in sauces, as dressings, in salads, and fried. Tempeh compares favorably with meat protein sources. It is sold in four stages: 1) premature tempeh; 2) mature tempeh; 3) slightly overripe tempeh; and 4) overripe tempeh. Home preparation is easy, using storebought soybeans, starter, and typical kitchen utensils. The usefulness of tempeh as a food protein source is discussed. Variations and recipes for western-style, oriental, and Indonesian tempeh uses are given. History and uses of tempeh are explored in discussions of tempeh starter, Indonesian tempeh shops, microbiology and chemistry of fermentation, and soybean utilization
Print Book, English, ©1979
Professional ed., 1st ed View all formats and editions
Harper & Row, New York, ©1979
245 pages : illustrations ; 29 cm
9780060140090, 9781496077110, 0060140097, 1496077113
"A New-Age Foods Study Center book."