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The Book of Tofu: Protein Source of the Future... Now! - Softcover

 
9781479287352: The Book of Tofu: Protein Source of the Future... Now!

Synopsis

The world's best-selling book on tofu. 4A classic! This newly revised edition (Dec. 2012) is 8 pages longer than any existing edition, with new photos, updated information, and newly designed front and rear covers by Akiko. And we have lowered the price by $5.00. Praise for The Book of Tofu: "Tofu guide par excellence. The Book of Tofu started the tofu revolution" - Deborah Madison, author of Vegetarian Cooking for Everyone. "... 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. "A landmark volume... highly recommended - Mother Earth News. Over 500 tempting and original meatless recipes from East and West. Easy-to-follow instructions for making tofu at home, in communities, and in a commercial shop. An analysis of tofu's nutritional value in clear, scientific terms. Over 300 illustrations. A bibliography of over 300 references. A directory of all known tofu makers in the Western world listed by ZIP code.

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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.
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William Shurtleff; Akiko Aoyagi
ISBN 10: 1479287350 ISBN 13: 9781479287352
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