History of Soy Sauce (160 CE To 2012)

History of Soy Sauce (160 CE To 2012)

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166), teriyaki tofu, tofu teriyaki, savory baked tofu, savory pressed tofu (with five spice powder, wu-hsiang toufu-kan), nori rolls with brown rice ... soymilk, soymilk kefir, soymilk piima, soymilk buttermilk and other fermented milks), soymilk cheeses (unripened fresh, unripened soft {quark, queso blanco, panir, etc.} ... The illustrations alone make the book a valuable reference tool... a sustained inspiration.

Title:History of Soy Sauce (160 CE To 2012)
Author:William Shurtleff, Akiko Aoyagi
Publisher:Soyinfo Center - 2012


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