Background
Shurtleff, William Roy was born on April 28, 1941 in Oakland, California, United States. Son of Lawton Lothrop and Barbara Anne (Reinhardt) Shurtleff.
(How to start your own tofu shop or soy dairy on any of se...)
How to start your own tofu shop or soy dairy on any of seven scales, from a community or village shop to a modern factory. This book has been used to start over 700 shops in the Western world. Over 430 informative illustrations; 336 pages. Entire chapters on starting your business, selecting appropriate equipment and ingredients, sanitation, production principles. By the authors of the best-selling Book of Tofu, which has over 600,000 copies in print. A superb guidebook to a new vocation and a new way of life.
http://www.amazon.com/gp/product/0933332130/?tag=2022091-20
(The book that launched the tofu revolution is back in a b...)
The book that launched the tofu revolution is back in a beautiful new package, including over 500 tempting and original recipes from the East and West-from traditional Japanese Five-Color Sushi Rice with Tofu to heart-healthy Grilled Tofu with Korean Barbecue Sauce to hints on making your own flavored Tofu Burgers. An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.
http://www.amazon.com/gp/product/0345351819/?tag=2022091-20
(From the authors of THE BOOK OF TOFU comes this updated t...)
From the authors of THE BOOK OF TOFU comes this updated tribute to miso. One of Japan'¬?s most beloved foods for over a thousand years, miso is a cultured, high-protein seasoning perfectly at home in recipes within and beyond the boundaries of Asian cuisine. Available in a range of flavors, colors, textures, and aromas as varied as that of the world'¬?s fine cheeses and wines, miso makes a delicious addition to stocks, stews, dressings, casseroles, and desserts. With traditional Japanese recipes like Miso Soup with Potato, Wakame, & Tofu; Eggplant with Sesame & Miso Sauce; as well as those more familiar to the Western palate-Tostadas, Quiche Ni?ßoise with Miso, and Boston Baked Soybeans with Brown Rice and Miso-THE BOOK OF MISO offers a bounty of ways to enjoy this wonderfully healthful seasoning.‚Ä¢ Over 400 tempting recipes accompanied by more than 300 illustrations.
http://www.amazon.com/gp/product/0914398083/?tag=2022091-20
(Tempeh Production Overcoming Masculine Oppression; Social...)
Tempeh Production Overcoming Masculine Oppression; Social Change; Consumer Cooperative Alliance; Housing; Credit Unions; Energy; Insurance. Digital Edition.
http://www.amazon.com/gp/product/B00OHAKUIQ/?tag=2022091-20
(Tempeh is a delicious, traditional Indonesian fermented f...)
Tempeh is a delicious, traditional Indonesian fermented food with the texture and taste of fried chicken. The Book of Tempeh takes a wholistic look at 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.). Appendix C: The Varieties of Tempeh. Appendix D: Soybean Production and Traditional Soyfoods in Indonesia. Appendix E: The Microbiology & Chemistry of Tempeh Fermentation. 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 190 entries Expanded Index. Illustration of an Indonesian dancer. A great deal of additional original research is contained in this book.
http://www.amazon.com/gp/product/1496077113/?tag=2022091-20
(Tempeh is a delicious, traditional Indonesian fermented f...)
Tempeh is a delicious, traditional Indonesian fermented food with the texture and taste of fried chicken. The Book of Tempeh takes a wholistic look at 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.). Appendix C: The Varieties of Tempeh. Appendix D: Soybean Production and Traditional Soyfoods in Indonesia. Appendix E: The Microbiology & Chemistry of Tempeh Fermentation. 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 190 entries Expanded Index. Illustration of an Indonesian dancer. A great deal of additional original research is contained in this book.
http://www.amazon.com/gp/product/0933332238/?tag=2022091-20
(The world's best-selling book on tofu. 4A classic! This n...)
The world's best-selling book on tofu. 4A classic! This newly revised edition (Dec. 2012) is 8 pages longer than any existing edition, with new photos, updated information, and newly designed front and rear covers by Akiko. And we have lowered the price by $5.00. Praise for The Book of Tofu: "Tofu guide par excellence. The Book of Tofu started the tofu revolution" - Deborah Madison, author of Vegetarian Cooking for Everyone. "... awakened the West to the wonders of tofu" - The New York Times. "A seminal work." - The Washington Post. "Delicious, easy-to-follow recipes... meticulous, fascinating... highly recommended" - Library Journal. "A landmark volume... highly recommended - Mother Earth News. Over 500 tempting and original meatless recipes from East and West. Easy-to-follow instructions for making tofu at home, in communities, and in a commercial shop. An analysis of tofu's nutritional value in clear, scientific terms. Over 300 illustrations. A bibliography of over 300 references. A directory of all known tofu makers in the Western world listed by ZIP code.
http://www.amazon.com/gp/product/1479287350/?tag=2022091-20
(The book that launched the tofu revolution is back in a b...)
The book that launched the tofu revolution is back in a beautiful new package, including over 500 tempting and original recipes from the East and West-from traditional Japanese Five-Color Sushi Rice with Tofu to heart-healthy Grilled Tofu with Korean Barbecue Sauce to hints on making your own flavored Tofu Burgers. An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.
http://www.amazon.com/gp/product/0933332017/?tag=2022091-20
(How to start and run a tempeh shop on any of four scales,...)
How to start and run a tempeh shop on any of four scales, from a community shop to a modern factory in the West, and in less developed tropical countries as a village shop or a large-scale caldron plant. Contains 285 informative illustration and 177 pages.
http://www.amazon.com/gp/product/1470117274/?tag=2022091-20
Shurtleff, William Roy was born on April 28, 1941 in Oakland, California, United States. Son of Lawton Lothrop and Barbara Anne (Reinhardt) Shurtleff.
Bachelor of Science in Industrial Engineering and Physics, Stanford University, 1962. Master of Education, Stanford University, 1966.
Industrial engineer United States Steel Corporation, Pittsburg, California, 1963. With Peace Corps, Nigeria, 1964-1966. Founder, director Esalen program in human awareness Stanford (California) University, 1967-1968.
Founder, director Soyfoods Center Information and Public Company, Lafayette, California, since 1976, SoyaScan, since 1985. Speaker in field.
(After years of research with master craftsmen working in ...)
(The book that launched the tofu revolution is back in a b...)
(The book that launched the tofu revolution is back in a b...)
(The book that launched the tofu revolution is back in a b...)
(How to start and run a tempeh shop on any of four scales,...)
(Truly delicious and a highly nutritious natural source of...)
(Tempeh Production Overcoming Masculine Oppression; Social...)
(How to start your own tofu shop or soy dairy on any of se...)
(How to start your own tofu shop or soy dairy on any of se...)
(Tempeh is a delicious, traditional Indonesian fermented f...)
(Tempeh is a delicious, traditional Indonesian fermented f...)
(From the authors of THE BOOK OF TOFU comes this updated t...)
(250 Delicious Recipes, 100 illustrations. Condensed and R...)
(The world's best-selling book on tofu. 4A classic! This n...)
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Member Soyfoods Association American (board directors), Tofu Standards Committee (co-chair 1984-1986), Earthsave Foundation (board directors), Tau Beta Pi.
Married Akiko Aoyagi, March 10, 1977 (divorced May 1995). 1 child: Joseph Aoyagi.