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Tofu is the perf ect ingredient. Not only is it low in fat and high in pr otein and thought to lower cholesterol it is als o incr edibl y ver satile. This inspiring book opens with an introduction to tofu and the many to fu-rlelated products available, plus techniques on preparing and cooking with to fu. The subtle flavour and soft texture of tofu means that it can be added to all kinds of dishes without clashing with other ingredients. From Tofu and Pepper Kebabs and Braised Tofu with Cr ab to Cr isp y Fried Tempeh and Tofu Berry Cheesecake, ther e is plenty of inspir ation to help you to include to fu in your cooking , all illustr ated with beautiful photo gr aph
Author Biography
Becky Johnson trained and worked as a chef at Villandry in London and Ballymaloe House in southern Ireland. She now works as a food stylist as well as writing books and features for food magazines.
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