The Best of Tofu    by Junko Takagi Order:  USA  Can Kodansha International, 2004 (2004) Softcover     Reviewed by Mary Ann Smyth Tofu lovers rejoice! Do I have the cookbook for you. The Best of Tofu would make a believer out of anyone. The book itself is beautiful with glorious photographs that leap from the page, leaving you drooling and grasping for a fork – or chopsticks. The dishes pictured are varied, using tofu in many different guises. There are twenty-five varieties of chilled tofu, fourteen simple menus, twelve hot pot dishes, four dishes made with preserved tofu, eight tofu desserts, and four recipes using okara. Each recipe, of course, has a list of ingredients, followed by an explanation of the method used. Of course, my mind settled on the desserts first - such as Coconut Ice and Soufflé-Style Tofu. I'm also fascinated by Jellied Tofu with Sweetened Beans. But the entrees are equally enticing. Ma Po Tofu (using tofu and pork) looks scrumptious. The sauces, such important ingredients, must trip lightly on the tongue. Such diverse dishes as Tofu Croquettes and Fried Bitter Melon are offered. There's Tofu Steak with various sauces, Deep-Fried Tofu Marinated in Vinegar – oh, a myriad of variations on one of the most healthful foods available to us are collected in this one lovely book. Note: Opinions expressed in reviews and articles on this site are those of the author(s) and not necessarily those of BookLoons. Find more NonFiction books on our Shelves or in our book Reviews