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Summary: Praise for THE BOOK OF TOFU
Review: "Tofu guide par excellence,THE BOOK OF TOFU started the tofu revolution." --Deborah Madison,author of VEGETARIAN COOKING FOR EVERYONE"...awakened the West to the wonders of tofu." --The New York Times "This book started the movement that has taken tofu from the rare Chinese food store into the kitchens of modern America." --East West Journal(Natural Health) "A seminal work." --The Washington Post "An awesome book about the most incredible of foods." --Vegetarian Times "Delicious, easy-to-follow recipes... meticulous...fascinating...highly recommended." --Libary Journal "A landmark volume...highly recommended." --Mother Earth News "An essential book for anyone who cooks with tofu and a valuable reference for nutritionists and other health experts." --Mark Messina, Ph.D., co-author THE SIMPLE SOYBEAN AND YOUR HEALTH and THE VEGETARIAN WAY "The most important book on food ever published for vegetarians--if not for all the world. Clear prose and beautiful illustrations take you step by step through tofu making at home... Buy this book!" --Vegetarian Alternative "A wealth of recipes and nutritional and cultural information." --Organic Gardening "A sizable, sensible step toward the New Protein Consciousness." --Gary Snyder, Pulitzer prize-winning poet
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Summary: They weren't kidding about the title!
Review: All you ever wanted to know and more you didn't even think to ask! 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.
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Summary: Tofu is good for you
Review: I found the Book of Tofu a very thorough book - interesting even though I'm not that keen on tofu! As the other reviewer says, it has recipes and instructions to make tofu, but what I found very interesting was that the author had spent quite a lot of time in Japan (some years, in fact) researching his subject and visiting many small family-owned tofu shops which disclosed their secrets. Well worth reading.
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Summary: Very thoroughly researched book
Review: I found the Book of Tofu a very thorough book - interesting even though I'm not that keen on tofu! As the other reviewer says, it has recipes and instructions to make tofu, but what I found very interesting was that the author had spent quite a lot of time in Japan (some years, in fact) researching his subject and visiting many small family-owned tofu shops which disclosed their secrets. Well worth reading.
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Summary: Soy: The perfect food :-)
Review: 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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Summary: Soy: The perfect food :-)
Review: 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)!
Rating:
Summary: Tofu is good for you
Review: This book is very comprehensive in detailing how to make soymilk and manufacture tofu at home. It is quite easy -- maybe a little time consuming for the modern American. But, the benefits of soy far outweigh the two hours (or less) that it takes to make soymilk. My wife has been cleansed of her hayfever and allergies since we have completely switched to drinking only soymilk. Our children are thriving. Simply put: soy products are good for the heart, mind, and soul.
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Summary: Excellent book for thoes interested in Tofu
Review: This is an excellent book for anyone interested in making their own Tofu at home. Not only does Shurtleff describe in detail the history and making of tofu he also gives recipes for using the tofu you have made. The book also describes how to use other components of soybeans such as fresh soybean puree, okara, soymilk whey, etc... The illustrations included in the book are also entertaining and informative. BTW, homemade tofu is by far superior to store-bought.
Rating:
Summary: Excellent book for thoes interested in Tofu
Review: This is an excellent book for anyone interested in making their own Tofu at home. Not only does Shurtleff describe in detail the history and making of tofu he also gives recipes for using the tofu you have made. The book also describes how to use other components of soybeans such as fresh soybean puree, okara, soymilk whey, etc... The illustrations included in the book are also entertaining and informative. BTW, homemade tofu is by far superior to store-bought.
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Summary: Everything you'd ever want to know about cooking tofu
Review: Want to know more than just how to stir-fry tofu? This book has just about everything you'd want to know about that bland little block, including the history and manufacture of tofu. It even tells you how to make it yourself. Well, I tried it and got perfectly fine tofu (and a heck of a lot of okara, the bean residue left from straining the soymilk.) I nearly destroyed the kitchen, but it was fun and I learned to appreciate going to the store and buying a refrigerated pack. 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.
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