Tofu – A Culinary History by Russell Thomas

Tofu – A Culinary History by Russell Thomas

When someone mentions Tofu, the image which immediately springs to mind is an amorphous white foodstuff in various forms, often sold in blocks. It is usually only eaten by vegetarians and it is generally used in recipes as a meat replacement.

Tofu – A Culinary History by Russell Thomas
Credit Russell Thomas

Tofu has never really been accepted into our mainstream cuisine, although it has the most wonderful health benefits, including the only vegetarian food to have all of the essential amino acids which are the building blocks for body proteins. So Tofu is just as nutritious as meat and fish!

Our opinions of Tofu have certainly changed over the years as shown by the number of Tofu restaurants that have appeared all over the world and the constant inclusion of Tofu recipes in cookery books.

Tofu – A Culinary History by Russell Thomas
Credit Russell Thomas

Tofu – A Culinary Hstory will dispel any ideas that this vegetarian food can be called bland. Russell Thomas takes us on a historical journey about the introduction of Tofu into our food chain – covering a myriad of diverse and interesting topics.

Food historians will find inspiration from chapters such as Ancient Origins of Tofu and Spreading the Curd: How Tofu Travelled the World. Other chapters such as Eating tofu and it’s Place in culture and Tofu plus The Business of Bean Curd would directly appeal to food enthusiasts. This is a book you can dip in and out of at your leisure.

Tofu – A Culinary History by Russell Thomas
Credit Russell Thomas

Tofu – A Culinary History is a well-researched book, full of wonderful facts with many pictorial illustrations to keep the reader interested all the way through including a very interesting recipe section at the end of the book. Tofu is clearly not the bland food in popular opinion but rather one to be highlighted and enjoyed in various recipes. Time for us to re-think our opinion of Tofu.

Do you have your own favourite Tofu recipe, such as scrambled Tofu for breakfast or adding this superfood into your lunch recipes such as curries, stir-fries, soups or grilling, after marinating with various delicious flavours? If not, you will certainly have one after reading this book!

The options to incorporate Tofu in your daily diet are endless. High in plant-based protein and full of nutritious elements to improve your overall energy levels.

Tofu – A Culinary History by Russell Thomas will change your perspective of Tofu forever and hopefully encourage you to incorporate this delicious ingredient into your culinary repetoire.

Published by REAKTION BOOKS LTD. Available from www.reaktionbooks.co.uk and also from all the usual book outlets. Russell Thomas is an author and journalist. He is at present based in Tokyo.

maureen clark avatar
About Foodie Lass 65 Articles
I am a passionate foodie with a background in advertising and more recently food author (with a range of successful health and nutrition books under my belt). I spent several years living in Australia (experiencing food cultures from that part of the world) plus many food adventures in European countries. My most recent food passion has been watching ‘Somebody feed Phil’ on Netflix!

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