An ever-expanding opus on how to make soybeans not only palatable but gourmet fare. The books translate centuries of Asian sophistication into accessible how to – how to make at home, how to cook with, even how to produce in commercial quantities. Also why to – getting meat-equal nutrition and gustatory delight lower on the food chain means more food for everybody.
Tofu is a Japanese protein-rich light cheese-like soybean derivative that handily takes on the flavors of whatever you cook it with.
Good food. Good book. A major dietary improvement under way here.
[Stewart Brand, The Next Whole Earth Catalog p.364]

【コンテンツ】
Part 1. Tofu: Food for Mankind
Part 2. Cooking with Tofu: Recipes from East and West
Part 3. Japanese Farmhouse Tofu: Making Tofu for More and More People
Part 4. The Practice of Making Tofu: The Traditional Tofu Shop

出版：1975年
言語：英語
ページ数：334ページ
サイズ：21m×28cm×2cm

【コンディション】
表紙・背表紙・裏表紙に汚れや傷み、一部ページに傷み（写真9）があります。