"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

"Thomas's encyclopedic culinary history reveals a history and archeology of meaning that stretches back millennia, well before tofu became the imagined domain of eco-warriors and hippie co-ops . . . Far from leaving me sated, the enticing descriptions of tofu, chilled, stewed, fermented, fried, and made into everything from ice cream to mozzarella shreds, launched me on a tofu-eating bender that has yet to subside. Tofu skeptics, consider yourselves warned."-- "Petits Propos Culinaires"

"A well-researched book, full of wonderful facts with many pictorial illustrations to keep the reader interested all the way through including a very interesting recipe section at the end. . . . Tofu: A Culinary History by Thomas will change your perspective of tofu forever and hopefully encourage you to incorporate this delicious ingredient into your culinary repertoire."-- "Foodie Explorers"