Title: The Book of Kudzu: A Culinary & Healing Guide
Authors: William Shurtleff & Akiko Aoyagi
Softbound: 102 pages
Publisher: Autumn Press (1977)
Dimensions: 11 x 8.25 x .25 inches
About the Book :
Is this Oriental import more bane than blessing? "No," say the authors, who explain that Americans have yet to tap kudzu's greatest potential: the powder extract derived from the plant's roots. This powder, used for centuries in Japanese Haute cuisine, is the world's finest cooking starch. What's more, it is a powerful natural healing agent more versatile than ginseng and has been used for millennia in China and Japan to cure a wide range of common ailments. A growing number of Americans use kudzu powder--found in natural food stores labeled kuzu--all of which is usually imported from Japan. Isn't it time to put our domestic supply to work?
The Book of Kudzu discusses this incredibly prolific vine and offers instructions for extracting the powder; using kudzu medicinally; the culinary uses in American-style recipes; illustrated instructions for weaving; and, how the role of kudzu could play in our changing ecosystem. Included in this edition are 13 medicinal preparations with 70 recipes.
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