The Book of Tofu - Food for Mankind (Volume I Condensed and Revised)

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. Abstract: A complete guide to tofu (a primary ingredient of Oriental vegetarian diets) illustrates the versatility, low cost, ease-of-preparation, and nutritional benefits of this soy food. Known in Asia as "meat without a bone," tofu is rich in high-quality protein, low in saturated fats, digestible, and cholesterol-free. The wide variety of tofu products available in Western markets illustrates the growing importance of soy protein. Whole soybeans, soy puree, soy pulp (okara), soymilk, yuba and soy curds and whey are described. Preparation and cooking techniques are presented for various types of tofu: firm, deep-fried, silken grilled, frozen, freeze-dried, and fermented. The role of tofu in traditional Japanese cuisine is emphasized. Some 250 tofu recipes are included, along with recipes for stocks, sauces, and toppings served with tofu dishes. Appendices list Japanese tofu restaurants, Western tofu shops and soy dairies, and varieties of tofu found in East Asia. (nm) FOR OVER TWO millenia in China and 1,000 years in Japan, soybeans have served as one of the most important sources of protein.