Tofu

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. This global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why 'eating tofu' is an insult in Cantonese, and its environmental impact today.

Warning: this book actually makes tofu exciting. It's anything but bland.

'Tofu: A Culinary History is a wonderfully quirky discourse on the subject. For readers who have a penchant for anecdotal history and love tofu - or those interested in discovering more about it - Thomas's well-researched, imaginatively conceived mini-tome is sure to delight!' -Elizabeth Andoh, author of six books on Japanese cooking, including Washoku, and director of the culinary programme A Taste of Culture, Tokyo

'I loved the journey Tofu: A Culinary History took me on. From its beginnings in Asian kitchens to its often misunderstood status in the West, this book celebrates tofu's versatility and benefits. It's packed full of knowledge and passion. As a food enthusiast and educator, I savoured every page!' - Sam Linford-Platt, COOK! with the vegetarian society