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The Tofu Book: The New American Cuisine
     

The Tofu Book: The New American Cuisine

by John Paino, Lisa Messinger
 
Tofu has long been at the fringes of acceptability as a food in America. The America palate just wasn’t ready to completely embrace it—that is, until now. With a clear-cut mandate by the American public for less fat-saturated foods, America’s love affair with tofu has just begun. Those cute little tubs of white bean curd can now be found in almost

Overview

Tofu has long been at the fringes of acceptability as a food in America. The America palate just wasn’t ready to completely embrace it—that is, until now. With a clear-cut mandate by the American public for less fat-saturated foods, America’s love affair with tofu has just begun. Those cute little tubs of white bean curd can now be found in almost every major supermarket chain in the United States along with tofu-based ice cream, tofu burger mix, tofu franks, and tofu pizza.
 
Here, then, is the definitive book for people who want to use tofu in their everyday lives, but just don’t know how. The Tofu Book: The New American Cuisine provides all the essential information you need to make tofu part of your balanced diet. Its highly illustrated text covers tofu’s rich and celebrated past, explains why tofu is good for you, tells you how you to shop for and store tofu, and even how to make it at home. It also provides a wide range of recipes, including hundreds of delicious and nutritious ideas for breakfast, lunch, and dinner.
 
Written by John Paino, founder and president of Nasoya Foods, and Lisa Messinger, health columnist and author, The Tofu Book is the only guide you and your family will need to make that all important move to the wonderful world of tofu.

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

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