Russell Thomas, "Tofu: A Culinary History" (Reaktion Books, 2024)
Dec 04 2024
51 mins
To the untrained eye there’s nothing as unexciting as tofu, normally regarded as a tasteless, beige, congealed mass of crushed, boiled soybeans. However, tofu more than stands up on its own. Reviled for decades as a vegetarian oddity, the brave, wobbly block has made a comeback.
Tofu: a Culinary History (Reaktion, 2024) by Russell Thomas is a global history of bean curd stretches