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Book of Tofu Mass Market Paperback – July 12, 1987
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From the Trade Paperback edition. --This text refers to an out of print or unavailable edition of this title.
Top Customer Reviews
If you don't care to try tofu in its Japanese guise (they even eat it cold with a dash of soy sauce) then you can try scrambled tofu. This is a real God-send for people who mustn't eat eggs and who miss a good mushroom omelet.
And did you know there were so many kinds of tofu, from kinugoshi, which is custard-like and can be used to make a good pumpkin pie, to extra-firm, which can be barbecued with sauce (just the thing if you have a summer grill party and can't serve meat. Grill some eggplant, zucchini, corn and tofu instead.)
Not every recipe in this book is useful for everyone (yuba, or the dried skin of soymilk) sounds yummy but is not found outside of good Chinese groceries in urban centers. However, this book will give you new ideas to use tofu.
BTW, homemade tofu is by far superior to store-bought.
This book goes from fresh soybean to the end result. There are tables and illstrations on everything from the differences of each type of tofu to how it is made in different countries and the tools used to do so. There are recipes for every part of the process. And instructions for making 7 varieties of tofu at home. It addresses traditions, culure, history, nutrition, every aspect of this subject. Whether you're going to make it or eat it, if you're curious about it, this is the book for you.
Well, EVERYTHING you ever wanted to know about tofu is to be found in this volume, including the reasons why tofu is a better choice not only for your health, but for the sake of world resources as the population of our planet increases.
I am not an environmentalist, not even close. If people want to eat animals, I don't mind. So, I do not generally agree with those who say that eating meat is "wrong"... But, I do have a genuine respect for any argument that champions efficiency over waste. After reading this book, I was surprised at how much grain it takes (in pounds) to produce just one ounce of red meat... which tastes mighty fine, but is not exactly the perfect source of protein and really shouldn't be eaten on a daily basis. (Texans forgive me.)
So, all in all I recommened this book if you are thinking changing your lifestyle, or perhaps pondering the possibility of cutting back on your intake of saturated fat etc...
Ben Franklin was a vegetarian... If he could do it 200 years ago, then we cetainly have no excuse.
Its lack of color photos was initially a turnoff, but the book more than makes up for that with its deep exploration of tofu's history, cultural significance throughout the world, and many, many recipes. A good majority of the recipes are Japanese influenced, but the ingredients are pretty common and should be available in most major supermarkets. Other recipes have a western bent, like pizza toast with deep-fried tofu, or tofu tartare sauce.
Shurtleff and Aoyagi discuss the different types of tofu in sections. They discuss where to buy them, their nutritional value, how to store them, and most importantly, how to cook them. Perhaps most charming about the book is the section on the 'traditional craft' of tofu, which illustrates how tofu was traditionally made. For those not inclined to making their own tofu, however, there is a helpful (though possibly outdated) index of tofu manufacturers throughout the world, and a short list of reputed tofu restaurants in Japan.
Most Recent Customer Reviews
If you're serious about soy this is the book" Excellent references. I am zen student, authors are zen students, so you're getting the truth. Read morePublished 5 months ago by Genro
This book is my life now. Not only does it have so many amazing recipes but it also has a lot of info about tofu and how it compares to meat products. Really love it:)Published 14 months ago by Olivia Page-Macdonald
I don't even eat soy products but I absolutely love this book. I had purchased this book back in the day when I was a vegan and I had thought about making tofu. Read morePublished 15 months ago by Tya Collier