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This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite

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  • Anonymous

    Posted September 3, 2003

    Great Idea's

    Being of Mexican herritage, i loved finding a recipie that showed me how to make Chorizo...or Mexican Sausage. There is a soy version in the stores, but this showed me how to make it from scratch. There are many other great idea's, but this had to be my favorite one!

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted June 1, 2003

    This Can't Be Worth Buying! Very disappointing; tofu (and readers) deserve better treatment

    Madison covered a wide range of material decently in VEGETARIAN COOKING FOR EVERYONE. But she's not good at 'in depth'. In fact, this book is shallow. There are thousands of fabulous ways to fix tofu, a versatile, healthful ingredient if there ever was one. Why limit it to 75??? In a one-subject cookbook??? I'm not saying her recipes aren't good; they're fine, serviceable. But they are not ground-breaking or particularly original. You can find nearly the same in many other cookbooks. Not only would I expect more interesting recipes, again, there should be more. More, better, and different recipes, and ideas: then the title's key word, 'innovative' , would be more than a marketing ploy. That's what I think it is after reading this book. There are so many other things to do with tofu than are even hinted at here! Also, caveat emptor: this book is not vegetarian. I don't think Madison, really, in her heart of hearts, LIKES tofu! Please see the recommedations below for authors who truly seem to. Shurtleff's book introduced America to tofu and remains the definitive work on the subject (and the recipes are soooo good; love his salad dressings and soups). Dragonwagon's amazing book is newer, a kind of Joy of Cooking for vegetarians. Though it covers many subjects it has far more & better tofu recipes & ideas than are here.(And not just the same-old; her lemon mousse rocks, as does her tofu-creamed new potato and fresh herb soup, just for starters). Robertson's, while smaller in scope than either Shurtleff or Dragonwagon, is still a fine, fun, interesting book. Her use of tofu in desserts is excellent. Any of these three put This Can't Be this one to shame. Oh, Lorna Sass also has a great book on soyfoods; I'm blanking on the title, but it's a good one and though it doesn't say 'innovative' it is.

    1 out of 2 people found this review helpful.

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  • Anonymous

    Posted July 11, 2002

    Great cookbook.

    I'm trying to be a vegetarian, and wanted to eat more soy products, but really didn't know how to use tofu or what the different kinds were. Who knew you had to squeeze it dry first? What a difference that makes! The recipes are tasty, easy, and I can actually find the ingredients in my local grocery store. Highly recommended cookbook to get you started on using tofu if you don't know how. I've already started improvising on some of the recipes.

    1 out of 1 people found this review helpful.

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