The Book of Tofu: Protein Source of the Future--Now!: A Cookbook Mass Market Paperback – July 12, 1987

I was delighted to find this book on Amazon, so that I could give it to a friend, recently turned vegetarian. The book is full of wonderful illustrations on the process of making tofu in Japan, along with copious information detailling the process. The recipes are very inventive and useful. My own copy from 1975 is filled with paper clips marking recipes I am planning to try out.

I owned this book years ago and, in fact, met the author. I bought it again when I decided to start making tofu again. This is a classic, possibly the best book on the subject.

I have read mr.Shutleffs book over 20years ago and learnt how to make tofu.In those days in this small town no tofu was availave in the super market,so only way was to make it myself I was very happy to found his book, in the small book store.The book expalins so well and the story to go witthe every step of the way,his vist to japan,illustration is great,Iread it often to test the recipeis.Its a great book.Now days so many tofu books out there but Mr. Shutleff was(is) a TOFU guru.I'lost the book and glad to have found it. Thank you.

I've been using this book quite a bit. Am learning to make tofu, tempeh, etc... great fun!

This book is not a report on current practices here in the States, but is an in depth discovery of how tofu is made in Japan. The methods are traditional, and not "what works" here in the States, where access to authentic materials is limited. The reader is now informed of what the original method is and can either emulate that, or create their own method based on preference and availability of materials. A "must have" for the purist!

5 stars solid. Two books combined and my page numbers are perfect so I don't know what that 2 star reviewer is talking about. So much information that I doubt exists anywhere else or will ever exist anywhere else. And on top of the info, beautiful hand-drawn illustrations. Bravo William Shurtleff and Akiko Aoyagi

I am a tofu lover even when I used to eat meat but now that I make my own tofu from beans I am always on the hunt for recipes. In particular for the okara (soybean pulp) left over during the process. This book is the closest thing I've found that has alot of great ideas....the problem is that the book is the size of a small paperback, not standard size, and there are alot of pages so it's impossible to keep it open while cooking. And if you are older, and can't see well, trying to cook the recipe, while trying to keep the cumbersome little book open, in place, while trying to focus on the tiny text is too annoying to give this book the 5 stars it deserves.

This book gives you all you ever wanted to know about Tofu and more. The history of tofu, the culture around it , more recipies than you can shake a stick at, and even how to make it.If you are at all intersted in tofu, its making, history, uses, or even the uses for its by-products, get this book.