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The Book of Tofu
This is the book that started the Tofu Revolution worldwide, beginning in the 1970s. An integrated approach to the subject of one food - history, nutrition, culture. recipes, how to make tofu on a home scale and commercially, recipes, bibliography.
Early History of Soybeans and Soyfoods Worldwide (1900-1923)
The world;s most comprehensive, we documented, and well illustrated book on this subject. With extensive index. 520 photographs and illustrations. Free of charge in digital format on Google Books.
History of Soybeans and Soyfoods in France (1665-2015)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 145 photographs and illustrations. Free of charge in digital format on Google Books.
History of Soybeans and Soyfoods in Sweden, Norway, Denmark and Finland (1735-2015)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 134 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
History of Soy Nutritional Research (1990-2021)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 30 photographs and illustrations - mostly color. Free of charge in digital PDF format.
History of Soybeans and Soyfoods in Africa (1857-2009): Extensively Annotated Bibliography and Sourcebook
This book won the prestigious Oberly Award for the best bibliography in the agricultural or natural sciences in 2009 It contains 2,336 references. Begins with a chronology of soy in Africa from 1857 to 2009. This is a book about the history of soybeans and soyfoods in Africa, Algeria, Angola, Benin, Botswana, Burkina Faso, Burundi, Cameroon, Cape Verde, Central African Republic, Chad, Comoro Islands, Comoros, Congo Republic, Congo, Democratic Republic of (DRC), Democratic Republic of the Congo (DRC), Cote d'Ivoire, Ivory Coast, Djibouti, Egypt, Equatorial Guinea, Eritrea, Ethiopia, Gabon, Gambia, Ghana, Guinea-Bissau, Guinea, Kenya, Lesotho, Liberia, Libya, Madagascar, Malawi, Mali, Mauritania, Mauritius, Morocco, Mozambique, Namibia, Nigeria, Niger, Reunion, Rhodesia, Rwanda, Senegal, Seychelles, Sierra Leone, Somalia, South Africa, Sao Tome and Principe, Sudan, Swaziland, Tanzania, Togo, Tunisia, Uganda, Zaire, Zambia, and Zimbabwe. Contains a full-page color map of soy in Africa, plus 25 historical illustrations and photos, many color.
Early History of Soybeans and Soyfoods Worldwide (1024 BCE to 1899)
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 463 photographs and illustrations. Free of charge in digital PDF format.
The Book of Miso
Abstract: Miso is a fermented soybean paste, a high protein seasoning product widely used in East Asia. There are many varieties and flavors; the basis is soybeans and salt, with the addition of rice, barley, chopped vegetables, nuts, etc. Not only is miso rich in high-quality protein, it enhances other proteins when used in combination. It aids the digestive and absorptive processes due to its content of lactobacillus, enzymes, and other microorganisms; the fermentation it undergoes makes it more assimilable and inactivates the trypsin inhibitor. Miso is useful in low-fat cookery; it is 1 of the 2 known vegetable sources of vitamin B12; it is believed to alkalize the blood stream and help prevent disease; and it may neutralize the effects of smoking and air pollution. The art of using miso in cooking requires understanding the various flavors and basic preparation techniques. Recipes include spreads, soups, baked dishes, pickles and desserts, many of which are eminently suitable for western tastes.
