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This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--And Love Every Biteby Deborah Madison
Synopses & Reviews
People hate tofu. And itand#39;s hard to argue with tofu hatred, at least at first glance. Itand#39;s ugly, itand#39;s spongy, and it doesnand#39;t really look like foodandmdash;you might ask, andquot;Whatand#39;s the point?andquot;
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The point is that itand#39;s a clean, healthful, powerful, plant-based protein that provides all kinds of nutrients without a lot of calories or carbohydrates and pretty much no cholesterol. In other words, itand#39;s kind of a perfect food. And The I Hate Tofu Cookbook proves this. With thirty-five delicious and satisfying recipesandmdash;from Sweet-and-Spicy Tofu Nuggets and Tofu Caesar Salad to Tofu Sloppy Joes, Grilled Tofu Kebabs, and Chocolate Pudding Popsandmdash;you will come to love it. We promise.
The award-winning author of "Vegetarian Cooking for Everyone" makes tofu the star attraction in this inspired collection of 75 innovative recipes designed to convert even the most adamant skeptic. 20 line drawings.
One taste and you'll say, "This can't be tofu!" But it is....
Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?
Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.
Includes bibliographical references (p. ) and index.
About the Author
Deborah Madison, the founding chef of the celebrated Greens restaurant, is the author of the bestselling Vegetarian Cooking for Everyone, winner of two Julia Child/IACP Awards for Best Cookbook of the Year and Best General Cookbook, as well as the James Beard Foundation Award for Best Vegetarian Cookbook. Deborah is also the author of The Savory Way, winner of a Julia Child/IACP award for Best Cookbook of the Year, and she has contributed to many cookbooks and magazines, including Saveur, Food & Wine, Fine Cooking, and Gourmet. Deborah lives with her husband in Santa Fe, New Mexico.
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