An old classic. As I recall, it includes mostly Asian-inspired dishes. Also serves as a good reference book on tofu, including how to make it. This is a big unwieldy book that would take up most of my counter space if I used it in the kitchen. I think I've only regularly used one recipe in here, and that was the Korean barbecue sauce, which is AMAZING. ( )

The Book of Tofu is a great resource for people interested in making their own tofu, soymilk, or pretty much anything made from soybeans. It is quite comprehensive and includes histories of the foods and how they were traditionally made (and how they were made in the "modern" 1970s when the book was written). There are also a bunch of recipes which include not only how to make tofu, soymilk, etc, but what to make with the finished products.

I found this book to be quite good because I am starting to make my own soymilk, and would like to make my own tofu. It goes over how to make tofu, what to do with the okara (byproduct of making soymilk) and whey (byproduct of making tofu).

This book is recommended for anybody who loves eating soybean products and would like to start making them from scratch for whatever reason.

My only beef with the book is that many of the recipes call for animal products, they are all vegetarian, but not all of them are vegan. I'm sure that many of them could be made vegan with a bit of effort, though. ( )

While coming from the era of Tofu as miracle hippy food, this is still a great book. Not only is it full of fantastic Tofu recipes (Asian and Western) it is jammed full of facts and history, as well as instructions on how to make your own tofu, either at home or in a communal tofu making enterprise. Dig it, man! ( )