Historical, nutritional, and culinary information about East Asia's most important soybean food accompanies over five hundred recipes for dishes using its seven varieties
"synopsis" may belong to another edition of this title.
WILLIAM SHURTLEFF and AKIKO AOYAGI spent their formative years on opposite sides of the Pacific, in California and Tokyo respectively. Bill and Akiko began collaborating in 1972, doing research and writing books about soyfoods. They worked together for six years in East Asia, mainly in Japan, studying with top soyfoods researchers, manufacturers, nutritionists, historians, and cooks. William is currently the director of the Soyfoods Center, which he and Akiko founded in 1976, and lives in Lafayette, California. A freelance illustrator and graphic designer, Akiko lives and owns her own art business in Walnut Creek, California.
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Seller: Charing Cross Road Booksellers, Canton, GA, U.S.A.
Mass Market Paperback. Condition: As New. Dust Jacket Condition: No Dustjacket. First Edition. In Wraps; Covers are clean, bright and flat, corners are square and generally sharp; spine is not creased; all book edges stained yellow by publisher; book interior is clean and tight and unmarked; 16mo; 433 pages. Seller Inventory # 960000074
Seller: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Unknown. Condition: Fair. No Jacket. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less. Seller Inventory # G0345308069I5N00
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Mass Market Paper Back. Condition: Very Good. very good mass market paperback. Seller Inventory # 171110-MG5
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