This book corresponds completely to my expectations. I wanted to know more about using silken tofu, have intensive and easy recipes. Classical and more original. There is everything: sweet and salty. One learns to make his own silken tofu (hyper easy to do). The book is divided into 4 parts: Definition of silken tofu bases + + + ideas salty sweet ideas. The only thing I dislike this Japanese paper are the funds of the book that sometimes make the recipes a bit hard to read. But otherwise it's perfect.