Mary Anna DuSablonRecensioni

What originally inspired me to pick up this book was the eggless "mayo" recipe but it also has a recipe for tofu. I have several recipes for tofu, but haven't gotten anything to yield more than the tiniest sliver of tofu. Well, I whipped out this here guide book this evening and have firming up in my sink one beautiful block of tofu, and a huge bowl of leftover curds/whey for more. This book is easily worth ten or a hundred times its cost in how much money I will save not buying commercially made tofu any more!

Also, it has a lot of cool recipes. And interesting, yet potentially hazardous anachronisms, like using asbestos mats to keep your pot of soymilk from getting too hot on the burner. (1981 was a simpler time...)

Excellent overview, useful illustrations.