Tofu
Making the Most of the Low-fat High-protein Ingredients, with Over 60 Deliciously Varied Recipes from Around the World
Nonfiction, Food & Drink, Healthy Cooking, Low Cholesterol, Quick & Easy
| Author: | Becky Johnson | ISBN: | 9781781200568 |
| Publisher: | Anness Publishing Limited | Publication: | December 18, 2012 |
| Imprint: | Southwater Books | Language: | English |
| Author: | Becky Johnson |
| ISBN: | 9781781200568 |
| Publisher: | Anness Publishing Limited |
| Publication: | December 18, 2012 |
| Imprint: | Southwater Books |
| Language: | English |
Tofu is an essential ingredient for modern living. Not only is it low in fat and high in protein and thought to lower cholesterol it is also delicious and incredibly versatile, complementing vegetables, meat, chicken and seafood. This unique book opens with an informative introduction to tofu and the many tofu-related products available. There then follows 60 recipes from every corner of the globe, with delicious Asian classics such as crispy Shanghai spring rolls, Sichuan beef and teriyaki soba noodles, as well as popular Western dishes such as vegetables and marinated tofu pasta, moussaka, and Mexican tortilla wraps. There is also a comprehensive techniques section with invaluable tips on preparing and cooking with tofu. If you have never tried cooking with tofu then buy this book and discover a wonderfully healthy and versatile ingredient. This book has been written by a professional cook and all the recipes have been properly tested. The ingredients are given in metric, imperial and cup measurements.
Tofu is an essential ingredient for modern living. Not only is it low in fat and high in protein and thought to lower cholesterol it is also delicious and incredibly versatile, complementing vegetables, meat, chicken and seafood. This unique book opens with an informative introduction to tofu and the many tofu-related products available. There then follows 60 recipes from every corner of the globe, with delicious Asian classics such as crispy Shanghai spring rolls, Sichuan beef and teriyaki soba noodles, as well as popular Western dishes such as vegetables and marinated tofu pasta, moussaka, and Mexican tortilla wraps. There is also a comprehensive techniques section with invaluable tips on preparing and cooking with tofu. If you have never tried cooking with tofu then buy this book and discover a wonderfully healthy and versatile ingredient. This book has been written by a professional cook and all the recipes have been properly tested. The ingredients are given in metric, imperial and cup measurements.
