Customer Reviews

Tofu Cookery

5 star:		(29)
4 star:		(6)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

Louise Hagler's books are excellent. I've been using her recipe books over the last 20 years. The recipes are always down to earth and very easy to prepare. Some vegetarian recipe books are too "gourmet" or "exotic" for my family's tastes. These recipes are great for every day of the week and the ingredients don't have to be purchased at a specialty store, just your neighborhood grocery store. My other favorite book by Louise is "The Farm Vegetarian Cookbook".

This is a great cookbook with a wide variety of recipes using tofu. The Barbequed Tofu on page 56 and the Enchiladas on the cover are worth the cost of the book by themselves. Each recipe is simple to prepare and exotic ingredients are kept to a minimum.

I've been a vegetarian for years and have amassed some great cookbooks. But in my opinion this definitely rates as a "must have" for all vegetarians. The recipes are numerous and easy to follow and include tofu recipes for things I would never even imagine.

I bought this book two years ago and I use it about once a week. Most of the recipes are easy to follow and delicious, not fancy. favorites are the potato tofu salad (No one believes that it doesn't contain mayo!) tofu turnovers,EASY fried tofu,(put in a sandwich it tastes a lot like chicken)and Korean Barbeque Tofu - in this recipe I cook the tofu first, until it is tough and then I marinate it, not the other way around. The almond tofu is great as well. If you want to eat more tofu and don't know how to fix it, this is the book for you. There are dips and desserts too, but I haven't made many of those yet...just keep making my favorites over and over.

I agree with other reviewers that this is a nicely illustrated book with plenty of recipes for those who are new to tofu. The recipes I have tried have been mostly quite tasty (I especially liked the Enchiladas and Barbecued Tofu). However, many of the recipes are very time consuming and/or require frozen tofu, which you may or may not have on hand when thinking about what to make for supper. I like to experiment with these kinds of meals once in a while, but for the most part, I prefer things to go relatively quickly. Nothing worse than spending a lot of time on a recipe (the To-fu Yung one in this book comes to mind) only to have it turn out so-so. Nonetheless, I do think it's a valuable book to those looking for new ways to prepare tofu.

While this book has many lovely photographs, I have found that the pictures look better than the food tastes. The results are often very disappointing, both in appearance and taste. I appreciate that the exotic ingredients are kept to a minimum, but the instructions are often unclear.

There are lots of pictures in this book which is great - all in color. The funny thing is every time I pick it up it reminds me of my childhood - I think its because the photographs have a 70's early 80s look (which is appropriate since that's when the book was first published). The recipes are comfort type foods like Tofu cutlets, falafels, tofu loaf, tofu Foo Young, lasagne, casseroles, sweet & sour tofu, etc. Maybe not everyone would call them comfort foods but they really remind me of the foods we had growing up (except in these versions without the animal parts). I've only tried a few recipes here and there (e.g. Spinach souffle, baked tomatoes, sloppy joes and a few others) but they've all been good so far and the pictures really are great.

. . . and after while, the recipes all start to taste the same. On the whole, though, this is a good de-mystifier for those who are a bit afraid of tofu. The "cheesecake", "Mayonnaise", "hollandaise sauce," and "eggless egg salad" are staples in my home. Well worth adding to any cook's library.

This book has lots of great tofu recipes. It has recipes for desserts, main dishes, quick breads, cookies, side dishes, sauces, dressings, soups, and much, much more. Many of the main dishes are variations on traditional American meals like meat loaf (tofu loaf), and there are Chinese, Korean, and Mexican main dishes too, as well as other cultural dishes like Jewish-style stuffed cabbage rolls. I use this cookbook a couple of times a week and make a few different recipes that are my favorite. It's a cookbook that will definitely be used on a regular basis

I've owned this book for several years and cooked many (not all) of the recipes in it. You would not think that tofu baked with a little peanut butter and garlic powder would end up tasting like ricotta cheese, but I swear to you, it completely does, yet the fat content is drastically reduced. Louise Hagler is a tofu master! There are tofu salad dressings which imitate dairy, many tofu savory dishes, and even tofu desserts. The best thing about this cookbook are the super-simple recipes, like fried tofu, which you do in the oven, and tofu loaf, which is a veggie meatloaf. Highly recommended if only for the ideas you'll have on how to treat tofu.