The Tofu Book

The New American Cuisine

(Avery/Penguin-Putnam, February 1991)
by John Paino & Lisa Messinger
Softcover, 175 pages, $10.36

Though widely available in U.S. markets, tofu has still not quite shed its image as "health food." The imagination seems to cease with the idea of adding the white chunks to a stir-fry- and then what? The vital stats on tofu, its origin, history, nutritional information and, most importantly, the delicious ways of preparing it are presented comprehensively in The Tofu Book: The New American Cuisine. Being low in fat, heart-healthy and full of calcium, tofu can be integrated into our daily diet in innumerable and facile ways. American favorites like potato salad, pumpkin pie, cheesecake and chili are covered as well more ambitious undertakings like chilled pepper and tofu salad, tofu and tempeh brochettes, tofu tarts and tofu polenta-you'll find over 150 recipes that are clear and easy to follow.