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Eight Immortal Flavors
Language: en
Pages: 260

Eight Immortal Flavors

Authors: Johnny Kan
Categories: Cooking, Chinese
Type: BOOK - Published: 1980 - Publisher:

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History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)
Language: en
Pages: 3377

History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan (701 CE to 2014)

Authors: William Shurtleff
Categories: Soybean
Type: BOOK - Published: 2014-02-19 - Publisher: Soyinfo Center

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The world's most comprehensive, well documented, and well illustrated book on this subject, with 445 photographs and illustrations. Plus an extensive index.
History of Fermented Tofu - A Healthy Nondairy / Vegan Cheese (1610-2011)
Language: en
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History of Fermented Tofu - A Healthy Nondairy / Vegan Cheese (1610-2011)

Authors: William Shurtleff
Categories: Fermented soyfoods
Type: BOOK - Published: 2011 - Publisher: Soyinfo Center

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History of Miso and Its Near Relatives
Language: en
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History of Miso and Its Near Relatives

Authors: William Shurtleff; Akiko Aoyagi
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Type: BOOK - Published: 2021-05-05 - Publisher: Soyinfo Center

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The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and il
History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012)
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History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012)

Authors: William Shurtleff
Categories: Reference
Type: BOOK - Published: 2012-11 - Publisher: Soyinfo Center

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