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For presenting this most wholesome of foods but they never lose sight of who their readers are There are many suggestions for how to consume tofu in ways that will not overwhelm regular American eaters ou could put it in sandwiches soups salads and dipsdressings Heck Marcus Garvey you can fry it and have it with ketchup ifou want to Tofu is mild and versatile and can assume many forms and compliment many ingredientsReading this did make me want to run out to a tofu shop like the ones that I saw in Japan Those are wonderful Places To See And to see and fascinating things like a gently sweet pudding textured tofu that is a wonderful addition to breakfast The authors talk about many varieties of tofu product like okara for example that like the tofu shops are not available in the West For the most part we are stuck with simple soft firm or extra firm tofu in plastic containers At least those are available now in pretty much every supermarket so this healthy white stuff has made inroads all across the land Tofu has an illustrious past but also a bright future since it provides excellent nutrition for the money and has a lovely flavor when it is prepared well The first half of this book is an account of how the author and his wife who were hippies during the 1970s lived in Japan and apprenticed at traditional soy shops The fascinating account of the history and making of traditional soy foods is enough to justify reading the book aloneThe second half of the book has many wonderful soy recipes You will learn how to make FRIENDLY ENEMIES your own soy milk with nothing but a food processor How to makeour own tofu How to make our own

soy substitutes for 
substitutes for products ou now find in stores but made with nasty chemicals instead of just soy You will also learn how to make And a Bottle of Rum your own soy based faux meats Loads of recipes for how to cook all of these things tooThe book is also cheap ifou get it used from or read it from our library but with all of the good information it is well worth the price. 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 ou'll never be at a loss for how to prepare this perfect vegan protei. En There are also a bunch of recipes which include not only how to make tofu soymilk etc but what to make with the finished products I found this book to be uite good because I am starting to make my Own Soymilk And Would Like To Make soymilk and would like to make own tofu It goes over how to make tofu what to do with the okara byproduct of making soymilk and whey byproduct of making tofu This book is recommended for anybody who loves eating soybean products and would like to start making them from scratch for whatever reasonMy only beef with the book is that many of the recipes call for animal products they are all vegetarian but not a I can remember when tofu was something exotic and foreign and people puzzled over whether they liked it and what to do with it It came in these odd little water filled containers or sometimes was in barrels in the produce section Well its appearance in America was accompanied by a guidebook this book originally published in 1975 and updated a number of times since then My copy was old and dogeared published in 1975 and updated a number of times since then My copy was old and dogeared bounced around my family s bookcases for a number of ears but it held together well enough to get through a reading and copy the most promising recipesWhat is wonderful about Shurtleff and Aoyagi s book is that it is much than just a little introduction to a weird new food It combines history travelogue nonfiction and cookbook writing into a strong whole that should interest anyone who likes tofu or wants to learn about it Our eyes are opened to the history of tofu from its murky roots in ancient China up to today There are sections devoted to soybeans and issues of food production and the health benefits of tofu are outlined scientifically The emphasis though is on eating the stuff and on Japan which has the most well developed tofu business of any nation We learn how tofu is made in little shops and how we could try to make it ourselves and the many ways it is prepared and served The authors spend plenty of time on traditional Japanese recipes. Your own flavored Tofu Burgers An all in one reference this book covers the production of tofu and other soy products Asian cooking techniues and euipment and much much With over 350000 copies in print THE BOOK OF TOFU has been hailed by the Vegetarian Times as an awesome book about. ,
I bought this book when one still had to venture into chinatown Buy Tofu Was tofu i was and asked the shopkeeper who spoke no english to help me because i didn t know ou were allowed to fish our own block of tofu out of the bucket i was rewarded with the tofu and a hearty round of cantonese curses I know it s unfair but I have to take off a star because it is so difficult to find things in the book It s absolutely packed with recipes and they just run into each other On the good side this is the book that taught me how to make my own home made soy milk and tofu from soybeansIt s a great resource Great old classic for my reference library The seminal book on home tofu production in the United States William and Akiko s book is a snapshot of traditional tofu making in Japan and also spawned the founding of hundreds of tofu shops in the United States I should have books about Tofu Tofu is coolWhat I think I d like to have is a history of Tofu This book is so interesting especially for people who are tofu lovers I love the soy milk recipe it is so uick and easy and delicious It is so much fresher tasting than what ou get at the store I can also control the sugar content and flavor so it is really fun for me to make I want to definitely try making my own tofu next should be lots of fun If Desire and Deceive you like cooking with tofuou ll like this book If Dannys Dragon (Tao of Love, you make tofu at home or have a shop nearby that sells fresh made tofuou NEED this book This is the most thorough English language cookbook I ve found on using up all the varied things that making our own soy milk and tofu create It has detail on these subjects than the English language Japanese cookery books I ve read The Book of Tofu is a great resource for people interested in making their own tofu soymilk or pretty much anything made from soybeans It is uite comprehensive and includes histories of the foods and how they were traditionally made and how they were made in the modern 1970s when the book was writt. 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. ,

The Book of Tofu Protein Source of the FutureNow