![This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite [A Cookbook] Paperback by Deborah Madison](http://www.bestbookstore.ca/cdn/shop/products/9780767904193_{width}x.jpg?v=1683639694)
![This Can't Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would--and Love Every Bite [A Cookbook] Paperback by Deborah Madison](http://www.bestbookstore.ca/cdn/shop/products/9780767904193.jpg?v=1683639694)
Product Details
- Publisher : Ten Speed Press; Illustrated edition (April 18 2000)
- Language : English
- Paperback : 144 pages
- ISBN-10 : 0767904192
- ISBN-13 : 9780767904193
- Item weight : 204 g
- Dimensions : 20.32 x 1.02 x 20.83 cm
Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?
Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.
About Author
Deborah Madison is the author of 14 cookbooks and countless articles on food, cooking, and farming. She is revered for bringing vegetarian cooking to a wide audience, including non-vegetarians, via Greens restaurant and her cookbooks. A bestselling author, her first cookbook was The Greens Cookbook and her latest two books are The New Vegetarian Cooking for Everyone and Vegetable Literacy, which was awarded both a James Beard award and an IACP award.
Well-known for her seasonal, vegetable-based cooking, Deborah got her start in the San Francisco Bay Area at Chez Panisse before opening Greens at Fort Mason. In 1996, she received the M.F.K. Fisher Mid-Career Award from Les Dames d'Escoffier and in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. In between she has received many awards from both the IACP (including Cookbook of the Year, twice) and James Beard awards (including Who's Who in American Food and Wine).
Deborah has lived in Rome, Ireland, San Francisco and New Mexico, where she presently resides. She has an office for writing, a small kitchen, and a large garden for growing food and flowers. She is also passionate about her farmers market, which she once managed and still uses weekly. A small Labradoodle takes her on long walks every day. Her latest book, which will be released in March, 2017, is called In My Kitchen.
