Partage des connaissances

Date de naissance: 1941-04-28
Sexe: male
Nationalité: USA

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Critiques

The book of tofu : protein source of the future--now! par William Shurtleff

An old classic. As I recall, it includes mostly Asian-inspired dishes. Also serves as a good reference book on tofu, including how to make it. This is a big unwieldy book that would take up most of my counter space if I used it in the kitchen. I think I've only regularly used one recipe in here, and that was the Korean barbecue sauce, which is AMAZING.

Signalé

S.D. | 2 autres critiques | Apr 4, 2014 |

The Book of Kudzu par William Shurtleff

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.

Signalé

Sundownr | Jan 9, 2011 |

The Book of Tempeh par William Shurtleff

I'm not really interested in making tempeh; I'm interested in making things with tempeh. This book has both and is very well-researched. Can't say as I've tried any of the recipes yet, but I recall they did look good.

Signalé

carrieprice78 | 2 autres critiques | Jul 14, 2010 |

The Book of Tempeh par 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 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...).… (plus d'informations)