History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China (1024 BCE to 2014): Extensively Annotated Bibliography and Sourcebook, Including Manchuria, Hong Kong and Tibet

Front Cover
Soyinfo Center, Jun 22, 2014 - Soybean - 3015 pages

 The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.


What people are saying - Write a review

User Review - Flag as inappropriate

Hashmi Herbal - Nice information. Women prefer larger breasts. Nowadays the newest craze in the breast enlargement market is natural big bxl breast cream. It is being used by many women. It provides women larger and firmer breasts.

Common terms and phrases

About the author (2014)

 William Shurtleff and Akiko Aoyagi began full-time study of soyfoods in

Japan in Oct. 1972. Shurtleff (a graduate of Stanford University)

apprenticed for two years with a traditional Japanese tofu maker. Akiko

(born in Japan, an illustrator, designer, and outstanding cook) created

hundreds of original illustrations and recipes. Their first book, The

Book of Tofu, was published by Autumn Press (founded by Nahum Stiskin)

in Dec. 1975. Their other popular books include The Book of Miso and The

Book of Tempeh. They have also published a series of craft and technical

manuals (such as Tofu & Soymilk Production) to help entrepreneurs start

their own soyfoods manufacturing companies. Their books have sold more

than 820,000 copies. They have also produced SoyaScan, the world's

largest database on soyfoods and soybeans with 92,000 records from 1100

B.C. to the present. They also have the world's largest library (books,

articles, archival records) and collection of original soyfoods

graphics. Since 2008 they have worked full time to publish digital books

from this database on Google Books. Extensively illustrated from their

graphics collection, these books are all available free of charge.

Shurtleff has made soyfoods his life's work; he is widely regarded as 

the world's foremost authority on the subject (except in the area of

nutrition where he defers to Mark Messina PhD and Kenneth Setchell PhD).

Bibliographic information