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• Landgrebe, Gary

Tofu, a natural protein staple in the Orient for centuries, has carved a niche for itself on the American table. There's the health reason, of course - it seems to reduce the danger of cancer. But that's not the main reason Americans are eating more tofu. When cooked correctly, it tastes wonderful - it absorbs all the flavor from gravies and sauces, at the same time it adds its own silky texture. This book offers all Americans an opportunity to incorporate tofu into their everyday diets. We are not asking them to change their habits. We say sincerely that Americans who have remained aloof from the tofu craze will honestly be pleased by these recipes which combine tofu with their favorite foods and seasonings to create Western style main dishes, breads and desserts.

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