Tempted by Tempeh 30 Creative Recipes for Fermented Soybean Cakes

Tempeh, or fermented soybean cake, is a traditional Indonesian food that is a versatile ingredient to cook with. Discover various ways to prepare delicious tempeh at home with this collection of 30 creative recipes that range from savoury snacks and hearty mains to delightful desserts. This book also provides a concise look at the history and nutrition of tempeh, and includes a fully illustrated step-by-step guide on how to make your own tempeh. Whether you find tempeh a culinary adventure or a well-loved staple, you will be inspired by how effortless it is to incorporate this nutritious soy food into any meal.

Dr George Jacobs is a teacher and a writer. He serves on the board of Kampung Senang Education and Charity Foundation and is president of Centre for a Responsible Future. George was part of the team that produced three other cookbooks: New Asian Traditions Vegetarian Cookbook, The Heart Smart Oil Free Cookbook, and At Home: From Pot to Pot. He frequently writes and gives talks on topics related to plant based diets. Dr Susianto Tseng holds a doctorate in Nutrition from the University of Indonesia for his research on the presence of vitamin B12 in tempeh. He is the president of World Vegan Organisation and the author of several vegan cookbooks, including The Miracle of Tempe and Healthy Vegetarian Diet. Pauline Menezes works in the education industry and has been exploring plant-based cuisine for 25 years. Her first cookbook, At Home From Pot To Pot, won the top prize at the Gourmand World Cookbook Awards 2017 in the Vegan category. The book takes readers from growing to cooking their own herbs and spices right at home. In her second book, Pauline dives deeper into food cultivation and guides readers through the process of making tempeh, the humble superior food, and turning it into entrées, mains, drinks and desserts.