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Akiko Aoyagi (born January 24, 1950) is an American cookbook author and artist. She is best known as the recipe developer, illustrator, and co-author (with William Shurtleff) of the soy-based cookbook series The Book of Tofu (1975), The Book of Miso (1976), and The Book of Tempeh (1979), that had a strong impact on the natural foods and vegetarian movements within the American counterculture.
Asahimatsu was the largest company as it accounted for over 55% of the country's dried-frozen tofu production. Misuzu-dofu, Nagai Sogo Shokuhin, Yamaguchi-ya, Taishi Shokuhin Kogyo, and Habutae-dofu were the other freeze-dried tofu producing companies. [7]
William Roy Shurtleff (born April 28, 1941) also known as Bill Shurtleff [1] is an American researcher and writer about soy foods. Shurtleff and his former wife Akiko Aoyagi have written and published consumer-oriented cookbooks, handbooks for small- and large-scale commercial production, histories, and bibliographies of various soy foods.
The secret to this easy recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan. Pan-searing chicken tenders locks in moisture while crisping up the outside.
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice.
The cumulative sales of tofu noodles surpassed 5 million in just one year since its launch. [10] It has become popular with consumers who want to cut down on carbohydrates. [10] Pulmuone has also expanded its tofu noodle production line. [10] Pulmuone introduced a vegetable meat product that emphasized the texture of meat for the first time. [11]
The Farm Vegetarian Cookbook was first published in 1975 by Book Publishing Company, the publishing arm of The Farm, and was a commercial success for the community. [1] In 1978 a revised edition titled The New Farm Vegetarian Cookbook was published. In 1982 it was translated into German and published under the title Soja Total. [2]
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