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Tempeh, a savory and traditional Indonesian fermented food, boasts a texture and taste reminiscent of fried chicken. The Book of Tempeh presents a comprehensive exploration of tempeh in its entirety. This unique Professional Edition encompasses the full contents of the original, large-format Book of Tempeh, enriched with an additional 88 informative pages and 54 illustrative diagrams. The content is arranged into the following categories:
– Appendix B: An in-depth look at tempeh within Indonesia, covering aspects such as the tempeh industry and provincial per capita consumption.
– Appendix C: An exploration of the diverse varieties of tempeh.
– Appendix D: An examination of soybean production and the traditional soyfoods in Indonesia.
– Appendix E: Detailed insights into the microbiology and chemistry of tempeh fermentation.
– Appendix H: An introduction to Onchom or Ontjom, which is a fermented food similar to tempeh but cultured using a different microorganism (Neurospora) and crafted from cost-effective ingredients such as peanut presscake, okara, and coconut presscake.
– A glossary of Indonesian Foods, which is the most comprehensive one available in English.
– A bibliography on Tempeh comprising over 190 entries.
– An expanded index.
– An illustration of a traditional Indonesian dancer.
This book also contains a wealth of additional original research, offering readers profound insights into the world of tempeh.