The Book of Tofu

Protein Source of the Future--Now!: A Cookbook

William Shurtleff

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Paperback

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English

Ballantine Books Inc.
03 July 1992

Cookery, food & drink

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.

By: William Shurtleff
Imprint: Ballantine Books Inc.
Country of Publication: United States
Edition: Condensed and Revised ed
Dimensions: Height: 172mm, Width: 106mm, Spine: 28mm
Weight: 244g
ISBN: 9780345351814
ISBN 10: 0345351819
Pages: 448
Publication Date: 03 July 1992
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

William Shurtleff and Akiko Aoyagi spent their formative years on opposite sides of the Pacific, in California and Tokyo respectively. Bill and Akiko began collaborating in 1972, doing research and writing books about soyfoods. They worked together for six years in East Asia, mainly in Japan, studying with top soyfoods researchers, manufacturers, nutritionists, historians, and cooks. William is currently the director of the Soyfoods Center, which he and Akiko founded in 1976, and lives in Lafayette, California. A freelance illustrator and graphic designer, Akiko lives and owns her own art business in Walnut Creek, California.

Reviews for The Book of Tofu: Protein Source of the Future--Now!: A Cookbook

“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!”—The Vegetarian Alternative “Awakened the West to the wonders of Tofu.”—The New York Times “A seminal work.”—The Washington Post “Delicious, easy-to-follow recipes . . . meticulous . . . fascinating . . . highly recommended.”—Library Journal