The Book of Tofu: Protein Source of the Future... Now! - Couverture souple

Shurtleff, William; Aoyagi, Akiko

 
9781479287352: The Book of Tofu: Protein Source of the Future... Now!
Couverture souple
ISBN 10 : 1479287350 ISBN 13 : 9781479287352
Editeur : CreateSpace Independent Publishing Platform, 2012

Synopsis

The world's best-selling book on tofu. 4A classic! This newly revised edition (Dec. 2012) is 8 pages longer than any existing edition, with new photos, updated information, and newly designed front and rear covers by Akiko. And we have lowered the price by $5.00. Praise for The Book of Tofu: "Tofu guide par excellence. The Book of Tofu started the tofu revolution" - Deborah Madison, author of Vegetarian Cooking for Everyone. "... awakened the West to the wonders of tofu" - The New York Times. "A seminal work." - The Washington Post. "Delicious, easy-to-follow recipes... meticulous, fascinating... highly recommended" - Library Journal. "A landmark volume... highly recommended - Mother Earth News. Over 500 tempting and original meatless recipes from East and West. Easy-to-follow instructions for making tofu at home, in communities, and in a commercial shop. An analysis of tofu's nutritional value in clear, scientific terms. Over 300 illustrations. A bibliography of over 300 references. A directory of all known tofu makers in the Western world listed by ZIP code.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

The world's best-selling book on tofu. 4A classic! This newly revised edition (Dec. 2012) is 8 pages longer than any existing edition, with new photos, updated information, and newly designed front and rear covers by Akiko. And we have lowered the price by $5.00. Praise for The Book of Tofu: "Tofu guide par excellence. The Book of Tofu started the tofu revolution" - Deborah Madison, author of Vegetarian Cooking for Everyone. "... awakened the West to the wonders of tofu" - The New York Times. "A seminal work." - The Washington Post. "Delicious, easy-to-follow recipes... meticulous, fascinating... highly recommended" - Library Journal. "A landmark volume... highly recommended - Mother Earth News. Over 500 tempting and original meatless recipes from East and West. Easy-to-follow instructions for making tofu at home, in communities, and in a commercial shop. An analysis of tofu's nutritional value in clear, scientific terms. Over 300 illustrations. A bibliography of over 300 references. A directory of all known tofu makers in the Western world listed by ZIP code.

Biographie de l'auteur

WILLIAM SHURTLEFF and AKIKO AOYAGI spent their formative years on opposite sides of the Pacific, in California and Tokyo respectively. Bill and Akiko began collaborating in 1972, doing research and writing books about soyfoods. They worked together for six years in East Asia, mainly in Japan, studying with top soyfoods researchers, manufacturers, nutritionists, historians, and cooks. William is currently the director of the Soyfoods Center, which he and Akiko founded in 1976, and lives in Lafayette, California. A freelance illustrator and graphic designer, Akiko lives and owns her own art business in Walnut Creek, California.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
CreateSpace Independent Publishing Platform
Date d'édition
2012
Langue
anglais
ISBN 10 
1479287350
ISBN 13 
9781479287352
Reliure
Broché
Nombre de pages
346
Coordonnées du fabricant
Manufactured by Amazon on behalf of the author
https://www.amazon.fr/hz/contact-us

c/o Amazon Media EU S.à.r.l., 38 Avenue John F. Kennedy
Luxembourg
L-1855
Luxembourg

Autres éditions populaires du même titre

9780345351814: The Book of Tofu: Protein Source of the Future--Now!: A Cookbook

Edition présentée

ISBN 10 :  0345351819 ISBN 13 :  9780345351814
Editeur : Random House Publishing Group, 1987
Couverture souple