The Tofu Book: The New American Cuisine

The Tofu Book: The New American Cuisine

by John Paino, Lisa Messinger
     
 

Editorial Reviews

Library Journal
Tofu has become a big business in this country, as more and more health-conscious Americans are beginning to think that this low-cholesterol, high-protein soy product might be more than just hippie food. Paino, founder of a large tofu company, and his coauthor have written an enthusiastic guide to tofu, along with recipes for all courses of a meal. The recipes are meant to demonstrate tofu's versatility, but some seem ill-conceived (Filet de Tofu with Apricot Dijon Sauce) and the techniques are sometimes questionable. For special collections. Yogurt, on the other hand, is by now a familiar ingredient to a wide variety of good cooks, as Hirshberg's book demonstrates. Here are 300 of the best yogurt recipes submitted for a contest sponsored by Stonyfield Farm or in answer to an appeal in Harrowsmith Country Life : delicious waffles and pancakes, main dishes of all sorts, a wide variety of desserts and baked goods. Some are homey comfort food, some more sophisticated offerings inspired by the various ethnic cuisines in which yogurt is a staple. For larger collections.

Product Details

ISBN-13:
9780895294098
Publisher:
Penguin Publishing Group
Publication date:
11/28/1990
Pages:
192
Product dimensions:
7.50(w) x 9.22(h) x 0.51(d)
Age Range:
18 Years

Related Subjects

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >