Delicious Tofu: Recipes and Lore from the Land of Tofu is a well-researched and carefully-crafted cookbook, written by a native tofu chef. She was born in China and raised in Taiwan, where tofu is inseparable from the culinary landscape. The following features are what make this book stand out.
Angela Chang's Delicious Tofu is a marvelous resource for anyone who wants to learn about the history and nature of tofu. Too often we think of tofu as nondescript and uninteresting. Quite the contrary, in the hands of a masterful chef like the author, tofu becomes one of the most remarkable ingredients in the repertoire of human foodstuffs. Encyclopedic in scope and engagingly written, Delicious Tofu is sure to delight and edify novices and cognoscenti alike.
─ Victor H. Mair, Professor of Chinese Language and Literature, University of Pennsylvania
Angela Chang has been proselytizing for tofu for years, determined to break down the barriers that keep so many Westerners from fully appreciating its delicious versatility. Here she makes it accessible to one and all, with irresistible storytelling and enthusiasm that draws you into her world.
─ Faith Bahadurian, Food writer and restaurant critic
Angela Chang’s debut book was the first to enable me to make authentic home-style Chinese food. Here she’s turned her attention to that most versatile and underappreciated protein, tofu. The result is encyclopedic in scope, chock full of engaging history and informative anecdotes, and a treasure trove of inviting recipes. It may be a cliché to say that one recipe is worth the price of a book, but for me Chang’s Pork & Tofu Stew belies that cliché.
─ Pat Tanner, Award-winning food writer, restaurant critic, and radio show host
Despite the millions of recipes available on the internet, cookbooks remain a favorite gift for home cooks. There is nothing like spending time with a new cookbook filled with enticing recipes, well-written text and beautiful photographs. Each year brings an enticing new crop. Three cookbooks on this year's list come from locally based authors writing on topics as varied as Turkish home cooking, tofu, and farm-to-table dining.
Also new this year is "Delicious Tofu: Recipes and Lore from the Land of Tofu" (Page Publishing), the newest book by Princeton author Angela Chang. Dismayed after hearing a TV commentator call tofu "the worst thing ever invented for the table," she set out to write a book that tells its history and champions it as a healthy gourmet and comfort food. While many of her recipes are vegan or vegetarian, she also demonstrates the versatility of tofu as a component in meat-and seafood-based dishes and desserts. Chang's recipes include pork and Tofu Stew, steamed fish over tofu, pumpkin tofu soup and tofu egg foo young.
Next, a recipe from local author (and a dear friend) Angela Chang, whose latest book, “Delicious Tofu” provides a fascinating look at the history and cultural roots of tofu (worth the price alone), along with many recipes that use tofu in all its glorious forms. Her tofu pumpkin soup is perfect for the season……………(please see the Recipe for Pumpkin Tofu Soup in Menu item: Tips, Shortcuts, and Recipes)