Item description for Quick & Easy A Taste of Tofu (Quick & Easy) by Yukiko Moriyama...
Overview The seventh book in the "Quick & Easy" series introduces simple ways to make interesting and delicious dishes using tofu, the popularity of which is steadily increasing in the West. Recipes from China, Japan, America, and Europe are featured. Hundreds of color photos illustrate step-by-step instructions.
Publishers Description This book is the 7th in a series of Quick & Easy Cookbooks designed to introduce simple ways to make some of the worlds most interesting and delicious cuisines. Although tofu's popularity is steadily increasing in the West, many people still associate it with bland and uninspired dishes. Quick & Easy Taste of Tofu provides recipes from a variety of Japanese, Chinese, American and European styles that will show the reader how to turn this healthy ingredient into delicious meals. Hundreds of color photographs illustrate the step-by-step instructions and will surely enable everybody to cook tofu with ease and delight.
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Est. Packaging Dimensions: Length: 10" Width: 7.1" Height: 0.3" Weight: 0.75 lbs.
Release Date Sep 24, 2004
Publisher Japan Publications Trading
ISBN 488996133X ISBN13 9784889961331
Availability 0 units.
More About Yukiko Moriyama
Yukiko Moriyama graduated from Japan Women's University in Tokyo with a degree in Home Economics and currently teaches cooking classes in Seattle, Washington, USA. As a member of the International Association of Culinary Professionals, Yukiko makes frequent trips to Japan and other parts of Asia to enrich her knowledge of the latest Asian cuisine.
Reviews - What do customers think about Quick & Easy A Taste of Tofu (Quick & Easy)?
wife reads it. Aug 12, 2008
seem to be a ok book. my wife is the one reading it and I am getting some good food out of this.
A straightforward guide to preparing tofu Jan 6, 2005
Quick & Easy: A Taste Of Tofu is a straightforward guide to preparing tofu according to classic Japanese and Chinese recipes, as well as some more contemporary preparations like "Braised Beef and Tofu." Quick & Easy: A Taste Of Tofu is most assuredly not a vegetarian cookbook, since it includes recipes with meat, poutry, and seafood, but vegetarians will delight in the wealth of useful ways to prepare a delicious staple such as Seasoned Frozen Tofu and Fermented Soybean Soup. Full- color photographs on every page combined with step-by-step illustrations explicitly reveal not only how to prepare tofu, but also exactly what the dishes will look like at each step of their cooking. Above all, Quick & Easy: A Taste Of Tofu emphasizes the efficient utilization of time, and is perfect for the tofu lover on the go.
Changed my tofu life! Oct 30, 2004
Although I have always considered myself a tofu fan, my use of it had been limited to fairly typical stir fries or eating it uncooked on its own. I'd never really considered crumbling it up to use in crab cakes, or marinating it and cooking teriyaki style for tofu steaks.
"A Taste of Tofu: Mastering the Art of Tofu Cooking" has opened up a new world of uses for this delicious and nutritious soybean product. The book has recipes for Appetizers, Soups, Just Tofu, Seafood, Poultry, Meats, Vegetables, Salads, Eggs and Cheese, Rice and Noodles and even Desserts. (You know you want to make a tofu cheese cake!) The selection is varied enough that both vegetarians and meat eaters will find value. There is also a good mix of "ethnic" (mainly Japanese) and American-style recipes, some traditional and some original creations.
I was surprised at how authentic the ethnic recipes were, and not "Americanized" The Japanese recipes freely use notorious ingredients like natto and konnyaku and other interesting items. I do wish the author had used the Japanese names for the dishes, as some of the new names she gives them, such as calling Oden "Tofu Casserole" are a bit of a stretch.
There are easy-to-follow instructions on handling and cooking the tofu, which does take some practice. I have had a difficult time draining the tofu properly, but am getting the hang of it more and more with each attempt. There are also some basic instructions on Japanese cooking, such as how to make your own dashi stock and other tips. There is also a glossary of ingredients in the back for some of the more unfamiliar Asian foodstuffs.
So far, I have really enjoyed the "Crabmeat and Tofu Patties," "Spicy Grilled Tofu," "Natto-jiro," "Tofu with Oyster Sauce," "Homemade Tofu Burgers," (Yum!) "Sauteed Shrimp with Hoisen Sauce" and oh...everything I have tried. I haven't hit a bad recipe yet!