The Art of Tofu (Spiral-bound)

by Akasha Richmond (Author)

Editorial Reviews

Review
"...whoever knew [tofu] could taste this great...Akasha's recipes prove this over and over again." -- Tommy Tang, Celebrity Chef and Restauranteur

"The Art of Tofu...has been one of the best performers in [our] book sales over the last 5 years." -- Susan Tauster, Publisher, Vegetarian Times Magazine --This text refers to the Paperback edition.

Product Description
For more than a decade, Akasha Richmond, "Health Food Chef to the Stars," has been creating her enlightened vegetarian cuisine for Hollywood celebrities. Now, she proudly introduces her new cookbook, The Art of Tofu, published by Morinaga Publications. Filled with the trade secrets of one of Hollywood's best loved chefs, The Art of Tofu includes many of the colorful, eclectic dishes that Akasha has prepared as a personal chef or private caterer to the stars: recipes like Spicy Vietnamese Green Papaya Salad, Bisque of Fresh Asparagus, and Spicy Pumpkin Cheesecake. And within the book, Akasha reveals how to use tofu--her secret ingredient--in soups, low fat salad dressings, meatless burgers, casseroles, cakes, and cookies. Includes 50 vegetarian recipes.

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Product Details

• Spiral-bound: 88 pages
• Publisher: Book Publishing Company (TN) (September 15, 1997)
• Language: English
• ISBN-10: 0966454308
• ISBN-13: 978-0966454307
• Product Dimensions: 8.5 x 6.2 x 0.7 inches
• Shipping Weight: 7.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars See all reviews (10 customer reviews)
• Amazon.com Sales Rank: #790,235 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

94 of 95 people found the following review helpful:

5.0 out of 5 stars Richmond's Baking Blend Recipe Alone is Worth the Price., November 28, 1999

By	L. L. Taiz "thegreatzaza" (Tucson, Arizona) - See all my reviews (REAL NAME)

I'm a cookbook collector, and a long-time natural foods consumer. I spent several years in the natural foods industry and have seen a growing trend towards prepared foods that really aren't particularly healthy; therefore I prefer to cook most of my meals from scratch. I have tried for years to find tricks in creating healthier but great tasting baked desserts, with less than successful results. Akasha Richmond's baking blend replaces those hard to replace ingredients such as eggs and oils, and still gives you wonderful results. Her Banana Chocolate Chip Snack Cake is INCREDIBLE in one simple word. I was in disbelief when I tasted this moistly rich and fluffy vegan treat, and promptly made another to try out on my co-workers with more mainstream tastebuds. When THEY were also in disbelief, I knew I had found one of those lifelong favorite recipes. How wonderful that it's got such healthy ingredients also! This base recipe has inspired much experimentation in my kitchen, which is one of my signs of a top-notch cookbook. Most (maybe all?) recipes are 100% VEGAN also. Her vegan version of another Italian favorite of mine, Spinach Gnocci (spinach dumplings) is also deliciously clever and the After Akasha version is stunningly healthy compared to the classic with eggs and ricotta cheese. I highly recommend this book for anyone who is watching their health, wanting to add more soy products to their diets, and anyone interested in vegetarianism and experimenting with veganism. Vegans, REJOICE!

52 of 52 people found the following review helpful:

5.0 out of 5 stars Simple and Great Tasting, July 25, 2000

By	Paul Chang (Glassboro, NJ USA) - See all my reviews (REAL NAME)

The recipes in this book are easy and delicious. The tofu satay w/ peanut sauce was easy to make and was a good complement to cous-cous. The extra sauce was used over some pasta to make noodle w/ peanut sauce. The tofu swiss steak would make anyone want to forget about meat. Other tried and true main course recipes were the Louisiana Tofu Cakes and the Southern Tofu Fricassee.

For lunch, the eggless egg salad was a perfect replacement for egg salad.

The desserts in this book have become a mainstay and replacement for store bought treats. The Tofu House Chocolate Chip cookies are great. Sunday breakfast has been host to the Orange Blueberry Coffee cake, Banana Chocolate Chip Cake, and the Pineapple upside-Down Cake. My personal favorite has been the Florida Key Lime Pie.

The desserts have received great reviews while the other dishes have been just tested by me and my girlfriend. Usually, we end up eating all of the main course before we have a chance to share it with others.

31 of 31 people found the following review helpful:

4.0 out of 5 stars tasty tasty, August 5, 2001

By	merrymousies (Waterford, VA USA) - See all my reviews (TOP 500 REVIEWER)

I only recently decided to become vegetarian and bought this book based on some of the reviews I had read. Its a great book! I wasn't much of a tofu fan prior to this but there are some really inventive recipes in here. Its written I think by the makers of the brand Mori-Nu Tofu b/c its listed by brand in each recipe and if I had known that I may not have bought the book but let me tell ya, they know tofu. The recipes are good - especially for someone new to cooking w/ tofu. They have a whole front section dedicated to different tofu cooking techniques and tips. Each recipe has tips on serving ideas as well