Published in 2021
384 pages
Camille Oger, itinerant journalist and freelance writer, brings an anthropological viewpoint and deep appreciation of food into her work. She is the author of La Plage Editions’ L’art de la fermentation (“The Art of Fermentation”) and creator of the ethnogastronomy biog Le Manger (“Eating”).
What is this book about?
This comprehensive cookbook stars tofu and presents the limitless, multi-cuisine possibilities of this versatile, nourishing ingredient in a wide range of delectable dishes.
Featuring a robust collection of 170 recipes from all over the world, Tofu makes the case for the ingredient as a culinary “blank page” much like white rice or pasta—and a boon for flavor and culinary techniques of all types. Using spices, condiments, sauces, and herbs, tofu serves as an inexhaustible source of culinary diversity.
Spanning Japanese-style Grilled Tofu with Miso to Lemongrass Tofu from Vietnam, Tofu a la Bolognese from Italy to Spicy Tofu with Peanuts from China, this comprehensive and informative guide to the bean-based ingredient serves as a multicultural road map to creating plant-based meals. Along with the enticing array of recipes, this collection features 100 full-color photographs, prep and cook time tips, diet designations, and handy reference to the different types and uses of tofu—making it a definitive title for all skill levels.
