Tofu l'Anthologie - Enhanced version
  • Tofu l'Anthologie - Enhanced version
  • Tofu l'Anthologie - Enhanced version
  • Tofu l'Anthologie - Enhanced version
  • Tofu l'Anthologie - Enhanced version
  • Tofu l'Anthologie - Enhanced version
  • Tofu l'Anthologie - Enhanced version

Tofu Anthology - Enhanced version

An original approach to tofu cuisine

170 recipes from Japan, India, Burma, France and Italy

€40.00
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Tofu, food for millennia

« The blandness of fresh tofu is an advantage, a culinary ‘blank slate’.

Like white rice or wheat flour, it can be used in many different ways. By marinating it, cooking it with a variety of spices, herbs and condiments... It's an inexhaustible source of culinary diversity.

  • Grilled tofu with miso (Japan),
  • Spicy tofu with peanuts (China),
  • Tôfu with lemongrass (Vietnam),
  • Pasta Bolognese (Italy),
  • French toast-style tofu (France)...»

The author : Camille OGER

« Journalist with a background in anthropology, photographer and reporter. She specialises in social issues and gastronomy.
She writes for ELLE, Régal, 180°C and Causette, among others.

Camille OGER is interested in the cultural aspects of cooking. From one country to another, she gleans information on traditional eating practices.
She then documents them on her ethnogastronomy blog "Le Manger".»

Publisher : La Plage

Author : Camille OGER

Width : 192mm - Height: 260mm

Pages : 38

Publication date : 02/11/2022

ISBN : 9782383380849

Editions La Plage
9042
6 Items

Data sheet

Language
French

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