191 pages,indexed, bibliography. The book has been covered in contact, and the tailof the back cover is bumped, else a clean unmarked and solid copy. "This reference book features information about soybeans and recipes containing soybeans. Soybeans are an important source of proteins and oil. Soybeans, because of their hard texture, have been processed into a number of food products such as tofu, soy sauce, and tempeh. The book is divided into 2 parts. Part 1 contains general information about soybeans, a historical perspective and 5 chapters focusing on soybean characteristics, uses and food products. Part 2 features recipes using soybeans or soybean products. An afterward, bibliography, general and recipe index are included." (Publisher)