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 ove
