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The Best of Tofuby Junko Takagi
Synopses & Reviews
The beautifully illustrated Best of Tofu presents tofu at its finest. Besides using tofu to achieve the subtle flavors of Japan, it provides variety of easy-to-follow inventive recipes from an emerging new generation of young chefs from Tokyo who are using tofu to reinvent world cuisine, including: twenty-five variations of chilled tofu and twenty-four entrees; simple recipes that go well with drinks; hot-pot dishes; recipes for preserving tofu; and delicious, light desserts. This book also introduces creative uses for okara, a by-product that remains when soymilk is pressed out from soybeans, which is widely used in Japan.
Best of Tofu also includes techniques of making tofu at home-draining techniques, methods of preservation, and how to serve. As well, this book includes helpful explanations about its different styles, texture, history, and nutritional information that are useful for menu planning.
This beautifully illustrated book presents tofu at its finest. Besides using tofu to achieve the subtle flavors of Japan, Takagi reveals a variety of easy-to-follow and inventive recipes created by a new generation of young chefs from Tokyo, who are using tofu to reinvent world cuisine.
Best of Tofu is an elegant, illustrated cookbook that presents tofu at its finest. From making authentic Japanese tofu from scratch to signature recipes from the arsenals of Japan's top new restaurants and chefs, this unique collection of recipes and menus is simple enough for the home cook.
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Cooking and Food » By Ingredient » Grains and Legumes