Average Reviews:
(More customer reviews)I was quite surprised by the sheer size of this book. It is quite large and contains over 250 pages, most of which are recipes. There is a brief introduction to various types of tofu and methods that affect texture, flavor, etc.There are also several pages on the variety of soy products currently available on the market and how to use them.As with most cookbooks, recipes are divided into tofu basics, breakfasts, appetizers, soups, salads, lunch and dinner, dressings, sauces and spreads, desserts, and a metric conversions chart, if you're interested. There is no lack of diversity in flavors here. There are plenty of "normal" recipes and creative variations thereof, as well as Indian, Mexcian, Thai, Chinese, Japanese, Italian, and a few others.Some are highly seasoned, others are very basic. Unlike some books I've seen, these don't look like 200 variations on the same recipe. There are color photographs every couple of pages and literally hundreds of recipes. Some emphasize tofu very strongly as a main ingredient and other incorporate it as one in many. There are definitely recipes here for those who LOVE the taste and texture of tofu, and plenty for those who want it in their diets but would prefer to not know it's there.ALL of these recipes are vegetarian, and many are vegan. There is no fish, or meat broths of any kind.Still, some are very quick recipes and some more complicated. The recipes are typed in a medium-sized print which is easy to read, and the steps are separated by spaces and numbered, making directions easier to follow. Quite a number of these recipes are also low in fat.There is definitely something here for everyone. I think it's an impressive and noteworthy collection in which many people would be satisfied. It is more than worth the price.
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