If you get excited about vegetables, their cultivation, nutrition, and preparation, this book is porn. I have tried several of the recipes and they were all delicious. But what I loved about the book was just reading about the different plant families and the author's anecdotes about her experi...
An interesting book about....what we eat when we eat alone. Where some may resort to takeout, frozen dinners, junk food- there are those who have meals for one down to a science. Some who don't regularly eat alone welcome the opportunity to eat foods that their partners don't care for. Some look ...
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...
Because tofu is so delicate, I nearly always fry, brown, or simmer it first so that it won’t disintegrate during this lively cooking action. Precooking firms the proteins in the tofu, rendering it a little less prone to fall apart. And as a side benefit, when browned, the flavor of both the tofu ...