Book Reviews of The Book of Tofu

The Book of Tofu
The Book of Tofu
Author: William Shurtleff
ISBN-13: 9780345308061
ISBN-10: 0345308069
Publication Date: 12/12/1982
  • Currently 4.1/5 Stars.

4.1 stars, based on 5 ratings
Publisher: Ballantine Books
Book Type: Paperback
Reviews: Amazon | Write a Review

10 Book Reviews submitted by our Members...sorted by voted most helpful

reviewed The Book of Tofu on + 3352 more book reviews
Helpful Score: 2
Pub. 1979. Authors actually are William Shurtleff AND Akiko Aoyagi. Lots of pertinent info. Easily followed, workable recipes. Here's a sampling of recipes: Deep Fried Tofu Tempura; Creamy Tomato and Tofu Soup; Banana Sesame Cream; Fermented Tofu Spread (used like soft chees); Soymilk Mayonnaise.
reviewed The Book of Tofu on + 10 more book reviews
A book about tofu. Includes 500 recipes.
reviewed The Book of Tofu on
Yes, you CAN make your own tofu!
reviewed The Book of Tofu on + 7 more book reviews
This is an awesome little tofu bible - complete with philosophical, cultural, and culinary musings - written with insight and humor. A great addition to the shelves and kitchens of folks who love looking at sustenance and nutrition from a creative, ecologically-sensitive vantage point.
reviewed The Book of Tofu on + 6 more book reviews
ONe of the original Tofu recipe books, still in use today. A lot of good advice on how to cook with the different types of tofu as well as nutritional advice
reviewed The Book of Tofu on + 176 more book reviews
this book is amazing so much info. and recipes, a complete guide to tofu.
reviewed The Book of Tofu on + 13 more book reviews
EVERYTHING you always wanted to know about tofu!
reviewed The Book of Tofu on
Remarkably timely, even though written more than 30 years ago. Interesting background information.
reviewed The Book of Tofu on + 163 more book reviews
Food from the east and cooking in the west!. recipes and nutritional benefits.
reviewed The Book of Tofu on + 204 more book reviews
(From back cover) Amazingly versatile, ideal for weight control, low in saturated fats and cholesterol free, tofu is widely available in America today. This beautifully illustrated book is a complete guide to tofu, its forms, its traditions, including: 250 Gourmet Recipes from East and West - Soups, salads, dressings, sauces, main dishes, casseroles, barbecued and deep-fried specialties, and desserts; easy-to-follow instructions for making 7 varieties of tofu at home; a clear, scientific guide to nutritional benefits; a definitive guide to soyfoods, Japanese foods, and sources in the United States. The protein backbone of East Asian diets, tofu offers an ideal answer to the protein problem for millions of nutrition-conscious Americans. Natural and inexpensive, quick and easy to prepare, an inspiration to creative cookery, tofu is a miraculous addition to the American menu, a food of the future.