Traces the history of tofu, explans its health benefits, offers tips on shopping for it, describes how it can be made at home, and includes over one hundred recipes.
Book Description
Editorial Reviews
From Library Journal
Tofu has become a big business in this country, as more and more health-conscious Americans are beginning to think that this low-cholesterol, high-protein soy product might be more than just hippie food. Paino, founder of a large tofu company, and his coauthor have written an enthusiastic guide to tofu, along with recipes for all courses of a meal. The recipes are meant to demonstrate tofu's versatility, but some seem ill-conceived (Filet de Tofu with Apricot Dijon Sauce) and the techniques are sometimes questionable. For special collections. Yogurt, on the other hand, is by now a familiar ingredient to a wide variety of good cooks, as Hirshberg's book demonstrates. Here are 300 of the best yogurt recipes submitted for a contest sponsored by Stonyfield Farm or in answer to an appeal in Harrowsmith Country Life : delicious waffles and pancakes, main dishes of all sorts, a wide variety of desserts and baked goods. Some are homey comfort food, some more sophisticated offerings inspired by the various ethnic cuisines in which yogurt is a staple. For larger collections.
Copyright 1991 Reed Business Information, Inc.
Copyright 1991 Reed Business Information, Inc.
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Most Helpful Customer Reviews
12 of 14 people found the following review helpful:
3.0 out of 5 stars
Not all vegetarian/ good resource book,
By Rachel Himes (Indiana, Pennsylvania USA) - See all my reviews
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This review is from: The Tofu Book: The New American Cuisine (Mass Market Paperback)
I have witheld 2 stars from this book for a couple of reasons. One being that the book leaves something to be desired, artistically, and many of the recipes are unusual, not making it a good starter book for those trying to assimilate soy products into the Standard American diet. It also contains no nutritional information for the recipes, leaving one to wonder about fat content and the like. I do, however, give this book 3 starts for a number of reasons. None of the ingredient lists are very long. The directions are clear and easy to follow and many of the recipes are worth trying. The first appx. 1/3 of the book is a good resource on soy itself and the answers the question, "What is tofu?" If one were so inclined, there are sufficient directions to try making it yourself. The print size is easy to read and doesn't leave you squinting while trying to discifer a list of ingredients. Some of the recipes are: Potato salad; Tofu waldorf salad; Herbed tofu cubes; Miso-tahini sandwich spread; Clear soup with tofu and watercress; Toifu Italiano; Tofu parmigiana; Tofu, pasta and olives; Chili; Stuffed tomatoes; Thai pumpkin and tofu; Marinated, baked tofu; Broiled tofu with walnut-miso topping; Spanish rice; Tofu balls with sweet/sour sauce; French Country stew; Tofu polenta; Tofu tarts; Hot tofu sandwich; Fruit crepes; Tofu in black bean sauce; Pineapple pie; Strawberry-kiwi cheesecake; Tropical cheesecake and Indian pudding.This book does contain some lovely drawings, but to photographs.
2 of 2 people found the following review helpful:
3.0 out of 5 stars
The Tofu Book is a fairly good tofu cookbook...,
This review is from: The Tofu Book: The New American Cuisine (Mass Market Paperback)
The Tofu Book would be great for new vegetarians or people who are interested in cooking with tofu for the first time. It contains a nice history section in the front and an explanation of how to prepare tofu in a very detailed format. However, I do not think that the recipes are especially inventive. A number of the ingredients will most likely be confusing to newcomers. The book is not comprised of all vegetarian recipes, rather, I was rather surprised at the number of seafood recipes in the book. More marinades for tofu would have been helpful for people unaccustomed to the "flavor" of tofu. The major component lacking from this book is photographs - the entire book is in black and white.
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Inside This Book
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First Sentence:
The Buddhist missionaries from Korea and China who first transported the soybean to Japan between 200 and 700 A.D. probably never dreamed that they were starting a trend that would still be going strong over a thousand years later-and half a world away. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
mochi mixture, cup sweetener, pound soft tofu, pound silken tofu, tofu making, pound firm tofu, tofu shop, pound extra firm tofu, tofu lasagna, pounds soft tofu, own tofu, tofu mayonnaise, tofu mixture, making tofu, mix tofu, blend tofu, purée tofu, dark sesame oil, tofu slices, fresh tofu, tofu recipes, tofu cubes, using tofu, eating tofu, teaspoon sea salt Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, The Tofu Book, Henry Ford, New England, San Francisco, Sing Hau Lee, Walden Pond, Ice Bean New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The Buddhist missionaries from Korea and China who first transported the soybean to Japan between 200 and 700 A.D. probably never dreamed that they were starting a trend that would still be going strong over a thousand years later-and half a world away. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
mochi mixture, cup sweetener, pound soft tofu, pound silken tofu, tofu making, pound firm tofu, tofu shop, pound extra firm tofu, tofu lasagna, pounds soft tofu, own tofu, tofu mayonnaise, tofu mixture, making tofu, mix tofu, blend tofu, purée tofu, dark sesame oil, tofu slices, fresh tofu, tofu recipes, tofu cubes, using tofu, eating tofu, teaspoon sea salt Key Phrases - Capitalized Phrases (CAPs): (learn more)
United States, The Tofu Book, Henry Ford, New England, San Francisco, Sing Hau Lee, Walden Pond, Ice Bean New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 6
books:
See all 6 books this book cites
2
books
cite this book:
- The Book of Tofu by William Shurtleff on page 10, and Back Matter
- Tofu, Tempeh, Miso and Other Soyfoods (Good Health Guides) by Richard Leviton in Back Matter
- Making the Transition to a Macrobiotic Diet by Carolyn Heidenry in Back Matter
- Diet for a Small Planet (20th Anniversary Edition) by Frances Moore Lappe on page 10
- Soy Source by John Downes in Back Matter
See all 6 books this book cites
- The Soy Revolution by Stephen Holt in Back Matter
- The Vegetarian Female: A Guide to a Healthier Diet for Women of All Ages by Anika Avery-Grant in Back Matter
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