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The Art of Tofu: Celebrated Vegetarian Recipes from Around the World Paperback – 27 Apr 2001

4.0 out of 5 stars 2 customer reviews

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Product details

  • Paperback: 124 pages
  • Publisher: Cross Media; New edition edition (27 April 2001)
  • Language: English
  • ISBN-10: 1897701624
  • ISBN-13: 978-1897701621
  • Product Dimensions: 23.6 x 18.4 x 1.2 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 1,814,328 in Books (See Top 100 in Books)

Product Description


The Art of Tofu has been one of the best performers in Vegetarian Times' book sales, I think we've elevated tofu to an entirely new status! -- Susan Tauster, Vegetarian Times Magazine

Tofu has always been considered one of the healthiest foods you can eat, but whoever knew it could taste this great. -- Tommy Tang, Celebrity Chef & Restaurateur


Gourmet delectibles and family favourites using Mori-Nu silken tofu, the packaged product that is now a staple on most supermarket shelves. This guide explains how to freeze, blend, store and bake with tofu, the key ingredient to world-class recipes. --This text refers to the Spiral-bound edition.

Customer Reviews

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Top Customer Reviews

Format: Paperback Verified Purchase
A good purchase for someone wanting to get some inspiration for cooking with Tofu, but from a famour chef, I was a little disappointed. I was expecting more interesting, creative uses for Tofu. Or drawing more on ethnic uses / recipes (e.g. Agedashi Tofu or Tofu cheese).
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Format: Paperback Verified Purchase
This book is so full of helpful information,I never realised just what i could use tofu for,Having been neither vegetarian or vegan through choice animal fat intolerance since 1980 i am amazed at what i can now eat and enjoy.
This book is so full of differant menu's and a good few pages of very helpful information and tips
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Most Helpful Customer Reviews on (beta) 4.2 out of 5 stars 13 reviews
103 of 104 people found the following review helpful
5.0 out of 5 stars Richmond's Baking Blend Recipe Alone is Worth the Price. 28 Nov. 1999
By bookfreak - Published on
Format: Spiral-bound
I'm a cookbook collector, and a long-time natural foods consumer. I spent several years in the natural foods industry and have seen a growing trend towards prepared foods that really aren't particularly healthy; therefore I prefer to cook most of my meals from scratch. I have tried for years to find tricks in creating healthier but great tasting baked desserts, with less than successful results. Akasha Richmond's baking blend replaces those hard to replace ingredients such as eggs and oils, and still gives you wonderful results. Her Banana Chocolate Chip Snack Cake is INCREDIBLE in one simple word. I was in disbelief when I tasted this moistly rich and fluffy vegan treat, and promptly made another to try out on my co-workers with more mainstream tastebuds. When THEY were also in disbelief, I knew I had found one of those lifelong favorite recipes. How wonderful that it's got such healthy ingredients also! This base recipe has inspired much experimentation in my kitchen, which is one of my signs of a top-notch cookbook. Most (maybe all?) recipes are 100% VEGAN also. Her vegan version of another Italian favorite of mine, Spinach Gnocci (spinach dumplings) is also deliciously clever and the After Akasha version is stunningly healthy compared to the classic with eggs and ricotta cheese. I highly recommend this book for anyone who is watching their health, wanting to add more soy products to their diets, and anyone interested in vegetarianism and experimenting with veganism. Vegans, REJOICE!
56 of 56 people found the following review helpful
5.0 out of 5 stars Simple and Great Tasting 26 July 2000
By Paul Chang - Published on
Format: Spiral-bound
The recipes in this book are easy and delicious. The tofu satay w/ peanut sauce was easy to make and was a good complement to cous-cous. The extra sauce was used over some pasta to make noodle w/ peanut sauce. The tofu swiss steak would make anyone want to forget about meat. Other tried and true main course recipes were the Louisiana Tofu Cakes and the Southern Tofu Fricassee.
For lunch, the eggless egg salad was a perfect replacement for egg salad.
The desserts in this book have become a mainstay and replacement for store bought treats. The Tofu House Chocolate Chip cookies are great. Sunday breakfast has been host to the Orange Blueberry Coffee cake, Banana Chocolate Chip Cake, and the Pineapple upside-Down Cake. My personal favorite has been the Florida Key Lime Pie.
The desserts have received great reviews while the other dishes have been just tested by me and my girlfriend. Usually, we end up eating all of the main course before we have a chance to share it with others.
33 of 33 people found the following review helpful
5.0 out of 5 stars Excellent range of gourmet options for using tofu! 10 Dec. 1998
By A Customer - Published on
Format: Spiral-bound
Love this book!!! It's perfect for tofu beginners and accomplished cooks. The recipes are creative and delicious. I think they're great because they work WITH the tofu rather than against it. People seem to think tofu has to be covered up but actually it's such a versatile ingredient and Akasha really gets that. And, the recipes WORK. I like the green goddess dressing, plump and rich and creamy from the tofu, also the Thai peanut sauce - it is to die for. I love Akasha's method for freezing Mori-Nu tofu to get a good texture for stir fries, salads, whatever. It really works. Eat great stuff with no guilt!! GREAT book, thanks Akasha for writing it!! I'm a recent culinary school graduate - wish my teachers knew as much about tofu as Akasha does!
33 of 33 people found the following review helpful
4.0 out of 5 stars tasty tasty 5 Aug. 2001
By merrymousies - Published on
Format: Spiral-bound
I only recently decided to become vegetarian and bought this book based on some of the reviews I had read. Its a great book! I wasn't much of a tofu fan prior to this but there are some really inventive recipes in here. Its written I think by the makers of the brand Mori-Nu Tofu b/c its listed by brand in each recipe and if I had known that I may not have bought the book but let me tell ya, they know tofu. The recipes are good - especially for someone new to cooking w/ tofu. They have a whole front section dedicated to different tofu cooking techniques and tips. Each recipe has tips on serving ideas as well
22 of 22 people found the following review helpful
4.0 out of 5 stars Tasty Way to Add Soy to Your Diet 23 Jan. 2002
By Diana Faillace Von Behren - Published on
Format: Spiral-bound Verified Purchase
Akasha Richmond's simple recipes are full of flavor and, better yet, healthy vitamins and minerals. Her baking blend is a wonderful substitution for yogurt, sour cream or eggs. Although her recipes for appetizers, soups, salads, sandwiches and main meals are great (try the lettuce tacos, pumpkin soup, sante fe tostada salad, and the Russian Noodle pudding), the desserts are fabulous--to die for. Like REAL DESSERTS!!!! The Banana Choolate Chip Snack cake and chocolate raspberry cakes are great--What more can you ask for--flavor and health--in one or more bites!
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