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Tofu Cookery (25th Anniversary) Paperback – Deluxe Edition, May 1, 2008

4.3 out of 5 stars 39 customer reviews

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Editorial Reviews

From Publishers Weekly

In this newly-revised edition of the 25-year-old classic, Hagler (Tofu Quick & Easy, Miso Cookery, Meatless Burgers) finds yet more options for this vegetarian staple. Offering over a hundred recipes for everything from straightforward dips (chive, dill, roasted red pepper and guacamole) to favorites like manicotti, enchiladas, chili, stir-fries and cheesecake, Hagler includes plenty of everyday dishes that cooks will return to again and again. Some dishes, such as the overly complicated Spring Rolls and the stunningly unattractive Layered Casserole, a multilayered earth-toned dish comprised of spinach, tofu with pimentos and mushrooms, are devoid of texture and may give some cooks pause, but the sheer number and variety of entries (a dozen puddings, 16 breads, 18 salad dressings) more than make up for the occasional missteps, and ensure that diners won't get bored.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

About the Author

Louise Hagler is a pioneer in creating vegan cuisine with tofu and other soyfoods to satisfy the Western palate. Besides being a cookbook author, Louise is a food writer, food stylist, and traveling culinary teacher. She also works with Plenty International, a relief and development organization, as a soy technician and nutrition educator in Mexico and Guatemala. Other titles include Tofu Quick & Easy, The New Farm Vegetarian Cookbook, Soyfoods Cookery, Meatless Burgers, and Miso Cookery.
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Product Details

  • Paperback: 192 pages
  • Publisher: Book Publishing Company (TN); 25 Anv edition (May 1, 2008)
  • Language: English
  • ISBN-10: 1570672202
  • ISBN-13: 978-1570672200
  • Product Dimensions: 9.2 x 8.1 x 0.6 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (39 customer reviews)
  • Amazon Best Sellers Rank: #560,653 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
This is a great cookbook. I have all of Louise Hagler's cookbooks and she never lets us down. I do recommend that you buy the previous edition as well as this edition. This edition has some new recipes, but the previous version has nutritional information for each recipe. Also, the pictures in this version are smaller than in the previous version. Both books are purchases that you will not regret.
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Format: Paperback Verified Purchase
I have the 2008 edition. My family and I have decided to increase the vegetarian content of our meals--whether through quinoa or through tofu. This cookbook is a fine addition to my kitchen library.

The book begins with a brief introduction to tofu. Then, sections on "Appetizers, dips, and spreads," "Soups," "Salads," "Main dishes," "Side dishes," "Breads," and "Sweets."

Dips? Some that are enticing: Dried onion soup dip, Wasabi ginger dip, and Green onion dip. Soups? Tofu chowder, Tomato rice soup with tofu, and hot-and-sour soup. Salads? Greek salad is tasty! Here, marinated tofu takes the place of feta cheese. The end result is quite nice. Other examples: Asian slaw, Picnic potato salad, Tabouli, and Spring quinoa salad (mixing two vegetarian protein sources--quinoa and tofu).

I'm most interested in main dishes, to try to introduce more vegetarian dishes into our diet. And there are some fine looking recipes here, such as: Barbecued tofu, Tofu loaf, Tofu paprikash, Sweet and sour tofu, Chili con tofu, Tofu and broccoli in garlic sauce, Sloppy Joes, Mushroom tofu burgers, Tofu foo yong (Egg foo yong without egg!), Pasta primavera, Lasagna, and Penne rigate.

I expect this to become a pretty well used cookbook as our family experiments with more tofu cooking. This is one of the fine cookbooks exploiting the virtues of tofu. . . .
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Format: Paperback
Food writer, food stylist, and traveling culinary teacher Louise Hagler now offers her classic Tofu Cookery in a revised 25th anniversary edition; all recipes are updated for modern nutritional standards, with reduced quantities of more healthful fats and less salt. New recipes have been added to complement old favorites. From Walnut-Olive Dip to Barbecued Tofu, Focaccia with Tofu, Chinese Sweet-and-Sour Balls, and much more, these tofu dishes are undeniably appetizing - just seeing the full-color photography is enough to make one's mouth water! Highly recommended for tofu connoisseurs everywhere.
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Format: Paperback Verified Purchase
I was disappointed not by the updates in this book, but by all the stuff that has been left out from the original. I've been using this book for over 30 years. People borrow it and after a long while when I need it back I order another one. This newest one is smaller than the old one and just isn't quite the same. I will keep trying to find someone with an original one for sale.
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Format: Paperback Verified Purchase
I wish I had purchased this tofu cookbook first. If I had, I know my first foray into serving tofu as a main course at dinner would not have ended with my husband and I staring at each other, while slowly chewing and swallowing my first "tastes like chicken" entree of tofu. I shied away from tofu for a few months after that, but decided to give it one more try, and, ta-daah, we are eating tofu and smiling at one another. I highly recommend this cookbook. It's straight forward. Louise Hagler's explicit directions about how to handle tofu are in an easy to read format. Did you know tofu could be frozen? Neither did I. Did you know that frozen tofu changes the texture? Neither did I. For all you tofu novices out there, this is the book to get first. Wonderful recipes and photographs. Yesterday I made Tofu Fudge Chews on page 175. I cut the amount of sugar called for, added some wheat germ and flax seed and turned the fudge chews into a guilt-free snack. I have several recipes marked and I'm looking forward to trying them all. This is tofu, American style. Give it a try.
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This was really given good reviews, and they are accurate - you will already have most of the ingredients in your kitchen if you cook at home a lot. I'm not looking for tofu to taste like meat, just want recipes that are healthier - lower in meat and/or cholesterol in any form - so this is extremely helpful. Gives lots of desserts I can't wait to try! Prepared chili con carne today with 1/2 the meat, the other 1/2 frozen/pressed tofu; you cannot tell there is tofu in the recipe, just more healthy and "feels" like more meat. So that's a better choice for us!! The recipes do NOT call for meat, I just adapted the method of substituting tofu described in the book. I mostly don't eat meat, but my husband does - hence, the 1/2 meat chili. I would be happier with no-meat. Can't wait to try the lasagna!
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Format: Paperback
This book will work well if you are looking for ways to add tofu to the things you already cook without making too many changes. It doesn't do much for the exploration of tofu as a unique menu item.
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I like this one, and I do use it, but I have to say--it kind of screams "25th Anniversary" in many ways so it's not a favorite.

What I mean is the recipes are kind of old school tofu and old school flavors, like stuffed tomatoes. The dishes don't look too appetizing so you have to get past the photos--they are also old school dingy lighting, whereas today's photos use bright white lighting to make the food more bright and appealing. It's weird how you don't even think about that until you look at photos that don't utilize it (nor do they use Photoshop to simply brighten the old photos which takes 5 seconds) and realize they just look kind of grey and unappetizing. (The layered casserole, for example, is actually scary looking in the way of dog food or worse. I have been too scared that that grey layer at the top is real so I have not even tried it.)

But I can get past photos by just reading good recipes, and it does have them, don't get me wrong. They are just kind of old style like Sweet and Sour meatballs, Stirfried Chinese Tofu and Cabbage, Tomato Rice Soup with Tofu, Miso Soup but there are true gems hidden within as well like the Chipotle breakfast scramble, the seaside cakes, and the eggplant lasagna.

I use it, but sometimes a fast Google finds me things that are more to-date and revisited and, therefore something I wish to cook more.

I like it. I just think it needs to be updated from photos to recipe collections. Tofu is being used in so many amazing ways now, and pressed tofu can totally mimic the density and texture of meat. Flavors have changed, Southwest and home cooking is "in" in the vegan diet, and this gives me some good traditional older ideas but it you might want to complement it with some other ideas as well.
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