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Informationen zum Autor 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. Klappentext The book that launched the tofu revolution is back in a beautiful new package, including over 500 tempting and original recipes from the East and West-from traditional Japanese Five-Color Sushi Rice with Tofu to heart-healthy Grilled Tofu with Korean Barbecue Sauce to hints on making your own flavored Tofu Burgers. An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein. Zusammenfassung An invaluable guide to all things tofu, featuring 250 delicious recipes, comprehensive instructions on making this plant-based protein at home, and stunning illustrations “A seminal work.”— The Washington Post “The most important book on food ever published for vegetarians—if not for all the world.”— The Vegetarian Alternative A protein-packed, soybean-based food that makes fullest use of the earth’s nutritional resources, tofu was discovered in China more than 2,000 years ago and has long served as the backbone of East Asian diets. Lending itself to a wide variety of forms, tofu adapts well to any recipe and can easily become an essential ingredient in all your favorite dishes. Low in saturated fats and cholesterol-free, tofu is also an ideal food for controlling weight, maintaining heart health, aiding in digestion, and so much more. This beautifully illustrated book is a complete guide to tofu, its forms, and its traditions, including: • 250 gourmet recipes for all meals of the day, including soups, salads, dressings, mains, barbecued and deep-fried specialties, and desserts • easy-to-follow instructions for making seven varieties of tofu at home • a clear, scientific guide to nutritional benefits With the expert advice in The Book of Tofu, you’ll never be at a loss for how to prepare this perfect vegan protein....
