{"product_id":"the-book-of-tofu-protein-source-of-the-future-now-a-cookbook-9780345351814","title":"The Book of Tofu: Protein Source of the Future--Now!: A Cookbook","description":"\u003cb\u003eAn invaluable guide to all things tofu, featuring 250 delicious recipes, comprehensive instructions on making this plant-based protein at home, and stunning illustrations\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A seminal work.\"--\u003ci\u003eThe Washington Post\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"The most important book on food ever published for vegetarians--if not for all the world.\"--\u003ci\u003eThe Vegetarian Alternative\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eA protein-packed, soybean-based food that makes fullest use of the earth's nutritional resources, tofu was discovered in China more than 2,000 years ago and has long served as the backbone of East Asian diets. Lending itself to a wide variety of forms, tofu adapts well to any recipe and can easily become an essential ingredient in all your favorite dishes. Low in saturated fats and cholesterol-free, tofu is also an ideal food for controlling weight, maintaining heart health, aiding in digestion, and so much more. \u003cp\u003e\u003c\/p\u003eThis beautifully illustrated book is a complete guide to tofu, its forms, and its traditions, including: \u003cbr\u003e- 250 gourmet recipes for all meals of the day, including soups, salads, dressings, mains, barbecued and deep-fried specialties, and desserts\u003cbr\u003e- easy-to-follow instructions for making seven varieties of tofu at home\u003cbr\u003e- a clear, scientific guide to nutritional benefits \u003cp\u003e\u003c\/p\u003eWith the expert advice in \u003ci\u003eThe Book of Tofu, \u003c\/i\u003e you'll never be at a loss for how to prepare this perfect vegan protein.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=AUTH-313992\"\u003eWilliam Shurtleff\u003c\/a\u003e\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ballantine Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/12\/1987\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 448\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Mass Market Paperbound\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.48lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 6.93h x 4.17w x 1.14d\u003cbr\u003e\u003cb\u003eISBN13:\u003c\/b\u003e 9780345351814\u003cbr\u003e\u003cb\u003eISBN10:\u003c\/b\u003e 0345351819\u003cbr\u003e\u003cb\u003eBISAC Categories:\u003c\/b\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB059000\"\u003eSpecific Ingredients | Natural Foods\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB039000\"\u003eHealth \u0026amp; Healing | General\u003c\/a\u003e\u003cbr\u003e- \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=CAT-CKB\"\u003eCooking\u003c\/a\u003e | \u003ca href=\"https:\/\/sureshotbooks-com.myshopify.com\/search?type=product%2Carticle%2Cpage\u0026amp;q=BISAC-CKB090000\"\u003eRegional \u0026amp; Cultural | Asian\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eWilliam Shurtleff \u003c\/b\u003eand \u003cb\u003eAkiko Aoyagi \u003c\/b\u003espent 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.\u003c\/p\u003e","brand":"Ballantine Books","offers":[{"title":"Default Title","offer_id":44437888663789,"sku":"9780345351814","price":8.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/8097\/6621\/files\/img_2706cec2-1e4d-4bb0-94c1-9363bf6cb09b.jpg?v=1754397277","url":"https:\/\/sureshotbooks.com\/products\/the-book-of-tofu-protein-source-of-the-future-now-a-cookbook-9780345351814","provider":"SureShot Books Publishing LLC","version":"1.0","type":"link"}