THE BOOK OF TOFU: Amazon.ca: William Shurtleff: Books

Product Description

Book Description

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. --This text refers to an out of print or unavailable edition of this title.

About the Author

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. --This text refers to an out of print or unavailable edition of this title.

Inside This Book (Learn More)
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First Sentence
FOR OVER TWO millenia in China and 1,000 years in Japan, soybeans have served as one of the most important sources of protein. Read the first page

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Customer Reviews

7 Reviews

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Average Customer Review

4.7 out of 5 stars (7 customer reviews)

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5.0 out of 5 stars They weren't kidding about the title!, Aug 7 2002

By

Violet (MO

MO) - See all my reviews

This review is from: Book of Tofu (Mass Market Paperback)

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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4.0 out of 5 stars Tofu... just what the heck is it?, Mar 28 2001

By

John P. Stamper "A Searcher" (Central Florida) - See all my reviews
(REAL NAME)

This review is from: Book of Tofu (Mass Market Paperback)

Well, I have decided to return to vegetarianism... if that's the proper term. I gave up meat once before in college and enjoyed the many benefits of doing so. However, with a busy schedule and little time for eleborate meal planning, I always had difficulty finding the right things to eat. I have decided this time to better educate myself on what my choices are. I read this book because I had looked over a few vegetarian cookbooks and they are filled with recipes containing tofu. I kept asking myself... Just what the heck is it??

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.

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4.0 out of 5 stars Everything you'd ever want to know about cooking tofu, Mar 10 2001

By

Joanna Daneman (Middletown, DE USA) - See all my reviews
(TOP 500 REVIEWER) (REAL NAME)

This review is from: The Book of Tofu (Paperback)

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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Most recent customer reviews

5.0 out of 5 stars Soy: The perfect food :-)
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... Read more

Published on Jan 7 2000 by Kristina & Joshua

5.0 out of 5 stars Tofu is good for you
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. Read more

Published on Feb 18 1999