Takagi, Junko, The best of tofu

Kliatt, March, 2005 by Shirley Reis

Takagi, Junko, The best of tofu. Kodansha. 112p. illus. c2004. 4-88996-172-0. $17.95. JSA

Soybeans are highly nutritious and tofu is one of the major food products produced from them. Tofu contains many nutrients that are essential for health, such as proteins, lecithin, isoflavone (similar to the hormone estrogen), calcium, and choline, in addition to vitamins E, B1, B2 and niacin. This is a beautifully illustrated book that provides easy-to-follow, inventive recipes using both tofu and okara. The Best of Tofu also includes techniques for making tofu at home, draining techniques, methods of preservation, and how to serve it. Each recipe provides detailed instructions along with a full-color photo accompaniment. Some of the delectable recipes are: Deep-Fried Tofu Balls, Croquettes, Tofu Curry, Braised Beef and Tofu, and Crumbly Scrambled Tofu. A wide variety of sauces that can be used with tofu are also included: Sesame Paste Sauce, Balsamic Sauce, and Chilled Grated Yam, to just list a few. This is an excellent book for adding tofu to your diet either for health reasons, or to simply explore alternative forms of protein. Shirley Reis, IMC Dir., Lake Shore M.S., Mequon, WI

J--Recommended for junior high school students. The contents are of particular interest to young adolescent and their teachers.

S--Recommended for senior high school students.

A--Recommended for advanced students and adults. This code help librarian and teachers working in high schools where there are honors and advanced placement students. This also will help extend KLIATT's usefulness in public libraries.