William Shurtleff
William Shurtleff has written at least 16 books. Their most popular book is The Book of Tofu & Miso with 1 save with an average rating of -⭐.
They are best known for writing in the genres one, asdfsa, and Asdfsa.
mone, asdfsa, and Asdfsa are their most common moods.
The Book of Tofu & Miso
ByWilliam Shurtleff,Akiko Aoyagi
2001 • 1 Reader • 278 pages
The Book of Kudzu: A Culinary and Healing Guide
ByWilliam Shurtleff,Akiko Aoyagi
1977 • 1 Reader • 102 pages
History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked
ByWilliam Shurtleff,Akiko Aoyagi
2013 • 950 pages
History of Soy Sprouts
ByWilliam Shurtleff,Akiko Aoyagi
2013 • 671 pages
History of Fermented Tofu - A Healthy Nondairy / Vegan Cheese
ByWilliam Shurtleff,Akiko Aoyagi
2011 • 360 pages
History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China
ByWilliam Shurtleff,H.T. Huang,+1 more
2014 • 3,015 pages
Jokichi Takamine
ByWilliam Shurtleff,Akiko Aoyagi
2012 • 261 pages
History of Soy Sauce
ByWilliam Shurtleff,Akiko Aoyagi
2012 • 2,523 pages
The Book of Tempeh
ByWilliam Shurtleff
The Book of Miso
ByWilliam Shurtleff
2001 • 278 pages
History of Soy Flour, Grits and Flakes
ByWilliam Shurtleff,Akiko Aoyagi
2013 • 2,053 pages
History of Soy Ice Cream and Other Non-Dairy Frozen Desserts
ByWilliam Shurtleff,Akiko Aoyagi
2013 • 782 pages
How Japanese and Japanese-Americans Brought Soyfoods to the United States and the Hawaiian Islands--A History
ByWilliam Shurtleff,Akiko Aoyagi
2011 • 328 pages
Early History of Soybeans and Soyfoods Worldwide
ByWilliam Shurtleff,Akiko Aoyagi
2014 • 2,058 pages
History of Tofu and Tofu Products
ByWilliam Shurtleff,Akiko Aoyagi
2013 • 4,016 pages
History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan
ByWilliam Shurtleff,Akiko Aoyagi
2014 • 3,377 pages