THE BOOK OF TOFU : VOLUME I : Protein Source of the Furture . Now! Complete & Unabridged, 500 Recipes

Text/NEW & Bright. Complete & Unabridged, 1983, First Edition, 1st Printing. Map of Asia to front cover verso.LAID-IN: 3 recipe cards: Cooked Apples w/Age & Tofu Whipped Cream; Mushroom & Onion Casserole w/Tofu; and, Tofu & Tomato Aspic ( Molded Salad). Illustrated softcover/NF w/a whisper of shelfwear. Tofu (Chinese: 豆腐; pinyin: dòufu), or bean curd in English, are white curds of ground soybeans first made in China 2,000 years ago, and in Japan for at least 1,000 years. Flavor subtle, easily seasoned to taste; nutritionally, high in protein & low in calories. Authors, historians, nutritions & cooks William Shurtleff & Akiko Ayoyagi worked together studying soyfoods, co-founded the Soyfoods Center in 1976. Definitive treatise in 335 pgs, line drawings w/some 500 recipes in 4 parts: Part I, Tofu Food for Mankind; II, Cooking with Tofu: Recipes from East & West; III, Japanese Farmhouse Tofu; and IV, The Practice of Making Tofu: The Traditional Tofu Shop, followed by 4 Appendices & Glossary. …