This Cant Be Tofu or 175 Best Jams Jellies Marmalades and Other Soft Spreads

This Can't Be Tofu!: 75 Recipes To Cook Something You Never Thought You Would--And Love Every Bite

Author: Deborah Madison

One taste and you'll say, "This can't be tofu!" But it is....

Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high-quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat. So why don't we eat more tofu? Because for too long tofu has been used as a substitute for other ingredients. Why turn tofu into a beef substitute in a burger, or pass it off as "cheese" in lasagna, when it is delicious on its own?

Now, in This Can't Be Tofu!, award-winning and bestselling author of Vegetarian Cooking for Everyone Deborah Madison shows how to make tofu taste great and be the star attraction in 75 stir-fries, sautés, and other dishes. Pan-Seared Tofu with Garlic, Ginger, and Chives, Vietnamese Spring Rolls, Curried Tofu Triangles with Peas, and Pineapple and Tofu Fried Rice are just some of the innovative recipes in this inspired collection.

Publishers Weekly

Despite its exuberant hide-and-seek title, this cookbook features many more recipes using tofu alongside the Asian flavors with which it mixes so well (Napa Cabbage Leaves with Gingered tofu and Peanut Mince, Miso Soup with Silken tofu) than it does recipes that attempt to disguise the white menace (Curried "Chicken" Salad, Smoked Tofu with Barbecue Sauce). Madison, who succeeded at covering much ground in the hefty Vegetarian Cooking for Everyone, proves equally adept at focusing on a single subject. Her introductory material clearly explains the difference between water-packed and silken tofu and their respective uses. She also dispels the myth that marinating tofu infuses it with flavor, noting that the marinade remains on the surface. Most recipes are vegetarian, although Madison also includes Poached Salmon and Potato Salad with Fresh Herb Sauce and other non-vegetarian dishes, incorporating tofu into "regular" meals that are sure to tempt the tofu-timid. A brief chapter on breakfast breakfasts offers Scrambled Eggs with Spicy Red "Sausage" in Tortillas and a tofu-egg combination called Migas. If all else fails, a chapter on desserts suggests a Peach-Almond Smoothie and an Iced Coffee Frappe, which should have tofu-phobes sipping completely unaware. This book sets a modest goal and fulfills it grandly. (Apr.) Copyright 2000 Cahners Business Information.|

Go to: Baby Food Bible or Emotionally Healthy Spirituality

175 Best Jams, Jellies, Marmalades and Other Soft Spreads

Author: Linda J Amendt

Preserve the very best in available fresh foods.

Home canning is fun and exciting for the whole family, and enjoying homemade treasures is an unbeatable pleasure. In 175 Best Jams, Jellies, Marmalades and Other Soft Spreads, Linda J. Amendt shares her recipes and techniques for preserves that are easy to make and enjoyable any time of year.

Instructions are easy to understand and complete. Along with reliable recipes is a preplanning guide, essential for a successful home-canning project.

Canners and their lucky family members and friends will experience the tasty pleasures of such preserves as:

• Caramel apple jam, seedless blackberry jam, cherry raspberry jam, strawberry peach jam, sweet onion jam


• Apple cider jelly, boysenberry jelly, nectarine jelly, basil jelly


• Citrus trio marmalade, red onion marmalade, bing cherry marmalade, Tequila lime marmalade


• Blackberry preserves, apple raisin conserve, pineapple apricot conserve


• Apple butter, plum apricot butter, lemon curd, sunrise curd.

From expert techniques to safety concerns and choosing the right equipment, the author shares what every home canner needs.