A superb collection of over 75 recipes with a useful introduction on tofu and tofu products as well as preparation tips and cooking techniques.
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About the Author
Becky Johnson trained and worked as a chef at Villandry in London and Ballymaloe House in Ireland before embarking on a two-year journey of culinary discovery through Asia, Australia and America. She now works freelance as a food stylist, cooking food for photography in national newspapers, magazines and books, as well as writing recipe books and features for food magazines.
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