Here are some of his most notable works:
Books:
* The Book of Tofu: A comprehensive guide to tofu, covering its history, production, nutrition, and culinary uses. This book is considered a classic in the field of soy-based foods.
* The Encyclopedia of Soybeans: A massive encyclopedia delving into the diverse world of soybeans, encompassing their cultivation, processing, and applications.
* Soy Foods: Composition, Production, and Uses: A scientific and technical work on soy foods, exploring their nutritional properties and processing methods.
* Soy Sauce: History, Production, and Uses: A detailed look at soy sauce, covering its origins, different varieties, and applications in various cuisines.
* Asian Foods: The Complete Guide to Asian Cookery and Nutrition: A comprehensive guide to Asian cuisine, with extensive coverage of soy products and other ingredients.
Other works:
* Shurtleff has also authored numerous articles and papers on soy foods and related topics.
* He is the co-founder of the Soyfoods Center, a non-profit organization dedicated to research and education on soy foods.
Harold Shurtleff's writings have played a crucial role in promoting understanding and appreciation of soy products worldwide. He is considered a leading authority on this subject and his works continue to be valuable resources for cooks, food professionals, and researchers alike.