Average Reviews:
(More customer reviews)I was quite surprised by the sheer size of this book. It is quite large and contains over 250 pages, most of which are recipes. There is a brief introduction to various types of tofu and methods that affect texture, flavor, etc.There are also several pages on the variety of soy products currently available on the market and how to use them.As with most cookbooks, recipes are divided into tofu basics, breakfasts, appetizers, soups, salads, lunch and dinner, dressings, sauces and spreads, desserts, and a metric conversions chart, if you're interested. There is no lack of diversity in flavors here. There are plenty of "normal" recipes and creative variations thereof, as well as Indian, Mexcian, Thai, Chinese, Japanese, Italian, and a few others.Some are highly seasoned, others are very basic. Unlike some books I've seen, these don't look like 200 variations on the same recipe. There are color photographs every couple of pages and literally hundreds of recipes. Some emphasize tofu very strongly as a main ingredient and other incorporate it as one in many. There are definitely recipes here for those who LOVE the taste and texture of tofu, and plenty for those who want it in their diets but would prefer to not know it's there.ALL of these recipes are vegetarian, and many are vegan. There is no fish, or meat broths of any kind.Still, some are very quick recipes and some more complicated. The recipes are typed in a medium-sized print which is easy to read, and the steps are separated by spaces and numbered, making directions easier to follow. Quite a number of these recipes are also low in fat.There is definitely something here for everyone. I think it's an impressive and noteworthy collection in which many people would be satisfied. It is more than worth the price.
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It's been the super food of the East for at least two millennia, and it's finally made a name for itself here. No matter what dish it's added to--from soups to desserts--tofu makes the meal healthier and better. On its own, this soft, white beancurd has virtually no taste, but it has a remarkable ability to "drink up' the flavors and seasonings it's marinated in. Plus, tofu comes in different textures, so it's a perfect substitute for meat, fish, cheese, or eggs. You've probably heard of its almost miraculous ability to lower the risks for heart disease, cancer, and according to the newest research, Alzheimer's, but you may not have known how to prepare it. This comprehensive, all-vegetarian tofu cookbook celebrates tofu's versatility 350 ways, with easy-to-follow recipes that will expand your horizons and tickle your tastebuds: Tofruitty smoothies, Tofu huevos rancheros, banana bread, mock tuna salad, tofu "crab" cakes, tropical cheesecake escape, and even pecan pie!
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