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.

Details	Rating	Readers Count	Controls
The Book of Tofu & Miso The Book of Tofu & Miso William Shurtleff Akiko Aoyagi	0	1 read
The Book of Kudzu: A Culinary and Healing Guide William Shurtleff Akiko Aoyagi	0	0 reads
History of Whole Dry Soybeans, Used as Beans, or Ground, Mashed or Flaked William Shurtleff Akiko Aoyagi	0	0 reads
History of Soy Sprouts William Shurtleff Akiko Aoyagi	0	0 reads
History of Fermented Tofu - A Healthy Nondairy / Vegan Cheese William Shurtleff Akiko Aoyagi	0	0 reads
History of Soybeans and Soyfoods in China and Taiwan, and in Chinese Cookbooks, Restaurants, and Chinese Work with Soyfoods Outside China William Shurtleff H.T. Huang Akiko Aoyagi	0	0 reads
Jokichi Takamine William Shurtleff Akiko Aoyagi	0	0 reads
History of Soy Sauce William Shurtleff Akiko Aoyagi	0	0 reads
The Book of Tempeh William Shurtleff	0	0 reads
The Book of Miso William Shurtleff	0	0 reads
History of Soy Flour, Grits and Flakes William Shurtleff Akiko Aoyagi	0	0 reads
History of Soy Ice Cream and Other Non-Dairy Frozen Desserts History of Soy Ice Cream and Other Non-Dairy Frozen Desserts William Shurtleff Akiko Aoyagi	0	0 reads
How Japanese and Japanese-Americans Brought Soyfoods to the United States and the Hawaiian Islands--A History How Japanese and Japanese-Americans Brought Soyfoods to the United States and the Hawaiian Islands--A History William Shurtleff Akiko Aoyagi	0	0 reads
Early History of Soybeans and Soyfoods Worldwide Early History of Soybeans and Soyfoods Worldwide William Shurtleff Akiko Aoyagi	0	0 reads
History of Tofu and Tofu Products William Shurtleff Akiko Aoyagi	0	0 reads
History of Soybeans and Soyfoods in Japan, and in Japanese Cookbooks and Restaurants outside Japan William Shurtleff Akiko Aoyagi	0	0 reads