I use this book for some months and I do not stop to consult it. I read it as a novel, a recipe at a time, very understandable and combination of ingredients is simple but prospered revenue every time. There are also some fantastic stuff, like making a rice flour and soy milk machine and let it cook for ten minutes to have a kind of light béchamel used to thicken soups. I made several recipe book (only two or three contain eggs) and I am enthusiastic. This is very well explained and full of tricks. Cooking is an art and this book can be composed of very good works. I am a fan of cooking with tofu and I recommend this book.
