The Book of Tofu: Protein Source of the Future--Now!: A Cookbook

by William Shurtleff and Akiko Aoyagi

Book Overview

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... This description may be from another edition of this product.

• Format: Mass Market Paperback
• Language: English
• ISBN: 0345351819
• Release Date: July 1987
• Publisher: Ballantine Books
• Length: 448 Pages
• Weight: 0.52 lbs.
• Dimensions: 6.7" x 1.2" x 4.2"

Customer Reviews

Definitive Guide to Tofu

Call me weird, but tofu has always been one of my favorite foods, and I love trying any recipe that calls for it, from tofu ice cream, tofu mousse, to tofu noodles and tofu fishcakes. So when I came across this book, I was naturally intrigued. Its lack of color photos was initially a turnoff, but the book more than makes up for that with its deep exploration of tofu's history, cultural significance throughout the world, and many, many recipes. A good majority of the recipes are Japanese influenced, but the ingredients are pretty common and should be available in most major supermarkets. Other recipes have a western bent, like pizza toast with deep-fried tofu, or tofu tartare sauce. Shurtleff and Aoyagi discuss the different types of tofu in sections. They discuss where to buy them, their nutritional value, how to store them, and most importantly, how to cook them. Perhaps most charming about the book is the section on the 'traditional craft' of tofu, which illustrates how tofu was traditionally made. For those not inclined to making their own tofu, however, there is a helpful (though possibly outdated) index of tofu manufacturers throughout the world, and a short list of reputed tofu restaurants in Japan.

They weren't kidding about the title!

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.

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 (Did you know that tofu has been eaten in China for thousands of years? Tell that to Newsweek, who listed tofu as a fad that would die out in the new millenium!), it soon convinced me of the importance of soy in the human diet. This book is fabulously researched, has excellent recipes and TONS of interesting information. We learned about more uncommon types of tofu, like Yuba (bean curd skin). (We soon hunted some down at our local asian market, YUM!) We haven't yet attempted to make our own soy milk or tofu, but this book covers these topics in easy to follow, detailed directions. Read this book! Eat Tofu! Be Happy (and healthy)!

Very thoroughly researched book

I found the Book of Tofu a very thorough book - interesting even though I'm not that keen on tofu! As the other reviewer says, it has recipes and instructions to make tofu, but what I found very interesting was that the author had spent quite a lot of time in Japan (some years, in fact) researching his subject and visiting many small family-owned tofu shops which disclosed their secrets. Well worth reading.

Excellent book for thoes interested in Tofu

This is an excellent book for anyone interested in making their own Tofu at home. Not only does Shurtleff describe in detail the history and making of tofu he also gives recipes for using the tofu you have made. The book also describes how to use other components of soybeans such as fresh soybean puree, okara, soymilk whey, etc... The illustrations included in the book are also entertaining and informative. BTW, homemade tofu is by far superior to store-bought.