TOFU COOKBOOK (N)

Many people enjoy collecting TOFU COOKBOOK from specific eras to see culinary trends, photography styles, and ingredient availability of that time. In 1982, tofu was far less common in Western diets than it is today. This book represents an early effort to introduce tofu to a wider audience, making it historically interesting for those tracking the evolution of plant-based eating or Asian ingredients in the West.

Beyond collecting, the recipes themselves are still perfectly usable and likely offer a good introduction to tofu for modern cooks who want straightforward preparations.