This is the book that started the Tofu Revolution worldwide, beginning in the 1970s. An integrated approach to the subject of one food - history, nutrition, culture. recipes, how to make tofu on a home scale and commercially, recipes, bibliography.Nabeyaki-udon, Nabeyaki-soba, and Udon-tsuki Basic Ingredients: 1 pound ( udon) whole-wheat noodles or (soba) ... into thin ovals and parboiled 2 ounces dry transparent noodles 12 small mush rooms 4 ounces dry noodles 24 ounces tofu, anbsp;...
|Title||:||The Book of Tofu|
|Author||:||William Shurtleff, Akiko Aoyagi|
|Publisher||:||Soyinfo Center - 1975|