Author: Richard LevitonPublisher: Soyinfo Center
ISBN:
Category :
Languages : en
Pages : 76
Book Description
Soyfoods - Summer 1981
Author: Richard LevitonPublisher: Soyinfo Center
ISBN:
Category :
Languages : en
Pages : 76
Book Description
History of Soyfoods and Soybeans in California (1851-1982):
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436418
Category : History
Languages : en
Pages : 1475
Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 526 photographs and illustrations - mostly color. Free of charge in digital PDF format.
History of Tofu and Tofu Products (965 CE to 2013)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914551
Category : Soyfoods
Languages : en
Pages : 4016
Book Description
History of Soy Yogurt, Soy Acidophilus Milk and Other Cultured Soymilks (1918-2012)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914470
Category : Reference
Languages : en
Pages : 590
Book Description
Using Tofu, Tempeh & Other Soyfoods in Restaurants, Delis & Cafeterias
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 9780933332072
Category : Technology & Engineering
Languages : en
Pages : 366
Book Description
Abstract: An assortment of healthful quantity recipes featuring tofu, tempeh, and other soyfoods are presented for restaurants and eating establishments interested in adding soyfoods to their menu selections. In addition to their low cost and versatility, soyfoods are low in calories and fat and can be readily incorporated into a variety of meatless menu items. Names, addresses, phone numbers, and owners' names are provided for 1) soyfoods, restaurants, delis, and cafeterias, 2) second-generation soyfoods manufacturer-distributors, and 3) soyfoods marketer-distributors. The name, location, starting date, startup costs, and average and maximum weekly sales in 1982 are reported for the largest soyfoods eating establishments in the U.S. The most popular tofu, soymilk, and tempeh recipes served at soyfoods restaurants or marketed ready-to-serve are identified and ranked according to sales. Names are provided of recipes produced by second-generation soyfoods manufacturer-distributors and marketer-distributors. Quantity recipes using tofu and tempeh are presented. A series of articles published in journals, newspapers, and magazines on soyfoods restaurants is included. Sample menus, posters, flyers, and promotional matl also presented.
Soyfoods - Summer 1983
Author: Richard LevitonPublisher: Soyinfo Center
ISBN:
Category :
Languages : en
Pages : 84
Book Description
History of Miso, Soybean Jiang (China), Jang (Korea) and Tauco (Indonesia) (200 BC-2009)
Author: Publisher: Soyinfo Center
ISBN: 1928914225
Category :
Languages : en
Pages : 1378
Book Description
History of Meat Alternatives (965 CE to 2014)
Author: William ShurtleffPublisher: Soyinfo Center
ISBN: 1928914713
Category : Meat substitutes
Languages : en
Pages : 1437
Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive index. 435 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
History of Soybean Cultivation (270 BCE to 2020)
Author: William Shurtleff; Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1948436213
Category : Soybean
Languages : en
Pages : 2659
Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 318 photographs and illustrations - many in color. Free of charge in digital PDF format on Google Books.
History of Soymilk and Other Non-Dairy Milks (1226-2013)
Author: William Shurtleff, Akiko AoyagiPublisher: Soyinfo Center
ISBN: 1928914586
Category : Soyfoods
Languages : en
Pages : 2972
Book Description