- Spiralbindung: 85 Seiten
- Verlag: Book Publishing Company; Auflage: Spi (11. April 2000)
- Sprache: Englisch
- ISBN-10: 0966454308
- ISBN-13: 978-0966454307
- Größe und/oder Gewicht: 21,3 x 15,2 x 1,3 cm
- Durchschnittliche Kundenbewertung: 4.7 von 5 Sternen Alle Rezensionen anzeigen (3 Kundenrezensionen)
- Amazon Bestseller-Rang: Nr. 1.577.999 in Englische Bücher (Siehe Top 100 in Englische Bücher)
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Produktinformation |
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Produktbeschreibungen
Synopsis
Gourmet delectibles and family favourites using Mori-Nu silken tofu, the packaged product that is now a staple on most supermarket shelves. This guide explains how to freeze, blend, store and bake with tofu, the key ingredient to world-class recipes.
Der Autor über sein Buch
Pumpkin Cheesecake, Tomato Soup & Wild Mushroom Burgers
I am a caterer in Los Angeles and I have been using tofu in my cuisine for over 15 years. I've served tofu at formal dinners, weddings, photo shoots, film sets, and even on while on the road cooking for rock & roll tours. This book is a collection of my favorite recipes that can make even the pickiest eater happy! I should know since I tested them on my 9 year old daughter who is my biggest critic. Whenever I do book signings, I frequently get asked what can I feed my husband or kids that tastes good but won't look like tofu? I first recommend Herbed Tomato Soup- a creamy (NO CREAM) tomato soup that has 7 grams of protien and under 3 grams of fat per serving. Then I recommend the Tamale Pie, Wild Mushroom Burger or the Hungarian Stuffed Cabbage. For book signings I usually sample a dessert recipe and most people buy the book just from tasting the Pumpkin Cheesecake- it's always a hit and if your looking for a healthy holiday dessert, this is the one. I like to think of tofu as a square egg - you can use it in almost everything and I have included lots of suggestions for adding tofu to your diet & favorite recipes, techniques for freezing tofu that make chicken-like cutlets and how to puree tofu to make a substitute for buttermilk or sourcream in baking.Have fun cooking with tofu.
I am a caterer in Los Angeles and I have been using tofu in my cuisine for over 15 years. I've served tofu at formal dinners, weddings, photo shoots, film sets, and even on while on the road cooking for rock & roll tours. This book is a collection of my favorite recipes that can make even the pickiest eater happy! I should know since I tested them on my 9 year old daughter who is my biggest critic. Whenever I do book signings, I frequently get asked what can I feed my husband or kids that tastes good but won't look like tofu? I first recommend Herbed Tomato Soup- a creamy (NO CREAM) tomato soup that has 7 grams of protien and under 3 grams of fat per serving. Then I recommend the Tamale Pie, Wild Mushroom Burger or the Hungarian Stuffed Cabbage. For book signings I usually sample a dessert recipe and most people buy the book just from tasting the Pumpkin Cheesecake- it's always a hit and if your looking for a healthy holiday dessert, this is the one. I like to think of tofu as a square egg - you can use it in almost everything and I have included lots of suggestions for adding tofu to your diet & favorite recipes, techniques for freezing tofu that make chicken-like cutlets and how to puree tofu to make a substitute for buttermilk or sourcream in baking.Have fun cooking with tofu.
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Kundenrezensionen
Die hilfreichsten Kundenrezensionen
Format:Spiralbindung
The recipes in this book are easy and delicious. The tofu satay w/ peanut sauce was easy to make and was a good complement to cous-cous. The extra sauce was used over some pasta to make noodle w/ peanut sauce. The tofu swiss steak would make anyone want to forget about meat. Other tried and true main course recipes were the Louisiana Tofu Cakes and the Southern Tofu Fricassee.
For lunch, the eggless egg salad was a perfect replacement for egg salad.
The desserts in this book have become a mainstay and replacement for store bought treats. The Tofu House Chocolate Chip cookies are great. Sunday breakfast has been host to the Orange Blueberry Coffee cake, Banana Chocolate Chip Cake, and the Pineapple upside-Down Cake. My personal favorite has been the Florida Key Lime Pie.
The desserts have received great reviews while the other dishes have been just tested by me and my girlfriend. Usually, we end up eating all of the main course before we have a chance to share it with others.
Format:Spiralbindung
I never knew tofu could be so exciting and delicious. Akasha's comments after each recipe make this cookbook very personal and real. I have tried 6 or 7 of her recipes and every one turned out great...a far cry from many previous tofu recipes which tasted so blah and "diet-food like." I also enjoyed the various tips on how to use tofu instead of... A great little book to keep handy.
Format:Spiralbindung
Love this book!!! It's perfect for tofu beginners and accomplished cooks. The recipes are creative and delicious. I think they're great because they work WITH the tofu rather than against it. People seem to think tofu has to be covered up but actually it's such a versatile ingredient and Akasha really gets that. And, the recipes WORK. I like the green goddess dressing, plump and rich and creamy from the tofu, also the Thai peanut sauce - it is to die for. I love Akasha's method for freezing Mori-Nu tofu to get a good texture for stir fries, salads, whatever. It really works. Eat great stuff with no guilt!! GREAT book, thanks Akasha for writing it!! I'm a recent culinary school graduate - wish my teachers knew as much about tofu as Akasha does!
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