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Tofu Cookery (25th Anniversary) Paperback – Deluxe Edition, May 1, 2008
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Top Customer Reviews
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. . . .
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.Read more ›
Most Recent Customer Reviews
Not the original which was disappointing but good recipes anyway.Published 3 months ago by Kristie Rostron
I first bought this book when it was first published and absolutely loved it. I lost the book in a move and just had to buy another copy. Read morePublished 7 months ago by L. Holman
Tofu Cookery is a well written and resourceful text. The definitions are very helpful along with the history. I love the practical "variations" and many suggestions. Read morePublished 8 months ago by sara
I prefer a cookbook that lays out at the start what ingredients will be required. This book is a bit confusing in that the ingredients are embedded within the recipe. Read morePublished 11 months ago by john
I've been using an older version of this book for about 20 years and love it, and I thought it was time to get the newer one. Read morePublished 12 months ago by Kathy R