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(More customer reviews)Last year I purchased The Book of Tofu, by William Shurtleff and Akiko Aoyagi. Half recipe source-book, half cultural anthropological look at the history of tofu-making in Asia (Did you know that tofu has been eaten in China for thousands of years? Tell that to Newsweek, who listed tofu as a fad that would die out in the new millenium!), it soon convinced me of the importance of soy in the human diet. This book is fabulously researched, has excellent recipes and TONS of interesting information. We learned about more uncommon types of tofu, like Yuba (bean curd skin). (We soon hunted some down at our local asian market, YUM!) We haven't yet attempted to make our own soy milk or tofu, but this book covers these topics in easy to follow, detailed directions. Read this book! Eat Tofu! Be Happy (and healthy)!
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The book that launched the tofu revolution is back in a beautiful new package, including over 500 tempting and original recipes from the East and West-from traditional Japanese Five-Color Sushi Rice with Tofu to heart-healthy Grilled Tofu with Korean Barbecue Sauce to hints on making your own flavored Tofu Burgers. An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.
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