The Book of Tofu: Protein Source of the Future-- Now!, Volume 1

Front Cover
Ten Speed Press, 1998 - Cooking - 335 pages
14 Reviews
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.

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Review: The Book of Tofu

User Review  - Jen - Goodreads

A snapshot of an era, seventies hippie food culture but informed by a deep knowledge of Japanese culture. Lots of seemingly useful recipes I will try in the colder months. Read full review

Review: The Book of Tofu

User Review  - captain america - Goodreads

i bought this book when one still had to venture into chinatown to buy tofu. i was 17 and asked the shopkeeper who spoke no english to help me because i didn't know you were allowed to fish your own ... Read full review

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Whole Earth: The Book Of Tofu - Review
bnet. findarticles > Whole Earth > Summer, 1999 > Article > Print friendly. The Book Of Tofu - Review. THE BOOK OF TOFU William Shurtleff and Akiko Aoyagi. ...
findarticles.com/ p/ articles/ mi_m0GER/ is_1999_Summer/ ai_55127500/ print

THE BOOK OF TOFU
The various food-processing industries (bless ' em) seem to be trying hard to alleviate this overcrowded planet' s shortage of animal-derived protein
www.motherearthnews.com/ Real-Food/ 1976-05-01/ The-Book-of-Tofu.aspx

Food & Cooking
food & cooking. Being Vegan: Living With Conscience, Conviction, and Compassion by Joanne Stepaniak. Being Vegan As a vegan, I was already familiar with ...
www.thoughtworm.com/ foodandcooking.htm

[Homestead] Making tofu
[Homestead] Making tofu. tvoivozhd tvoivozd at infionline.net Thu Feb 10 15:24:38 EST 2005. Previous message: [Homestead] Spiral tube waterwheel pump ...
lists.ibiblio.org/ pipermail/ homestead/ 2005-February/ 004183.html

Asian Cuisine Book Reviews
Asian Cuisine Book Reviews. Alan Wong's New Wave Luau With John Harrisson. These recipes from Honolulu's award-winning, native Hawaiian chef are distinctive ...
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About Us - About the Authors
Soy, tofu, soymilk, tempeh, textured soy protein... everything you need to know about all of the soyfoods produced in the U.S
www.soyinfocenter.com/ aboutus-chronology.php

Eating Well - New York Times
Eating Well. By DENSIE WEBB; DENSIE WEBB, A FREELANCE WRITER AND EDITOR, IS A REGISTERED DIETITIAN. ALTHOUGH tofu has been around for more than 2000 years, ...
query.nytimes.com/ gst/ fullpage.html?res=9D0CE0D8113CF93AA35752C0A967958260& sec=& spon=& pagewanted=print

Vegan Bites: Everything Tofu & More
What is tofu, and is it good for you? We examine these and other questions, and cook Spring Mexican-Style Rice and Spicy Beans & Tomatoes
www.moscowfood.coop/ archive/ everything-tofu.html

The Kushi Institute of Europe
750 Scientific Studies and Medical Reports Showing the Personal and Plantary Environmental Benefits of Whole Foods
www.macrobiotics.nl/ encyclopedia/ encyclopedia_tu.html

Process for production of a cultured tofu and product produced ...
A process for the preparation of a novel cultured tofu is disclosed. Soybean curd (tofu) is mixed with a starter of bacteria commonly used in forming ...
www.freepatentsonline.com/ 4816266.html

About the author (1998)

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.

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