Customer Rating: 
Summary: Healthy, tasty, and wise--yep, you're eating tofu!
Comment: The only way "A Taste of Tofu" could be better is to have Yukiko Moriyama right there in the kitchen with you. Up front, I'm saying this is one of the finest cookbooks I've ever seen or used. It has everything you need to know to cook Japanese and particularly with tofu. Why cook with tofu? Because it is soybean curd, high in protein and calcium with zero cholesterol. Major health benefits.
Ms Moriyama includes lists and pictures of Tofu and Soybean products, Dried foods, Seasonings, then in the back, tips for preparation, how to make sushi rice, dashi stock, cooking tips, utensils, and longer descriptions of ingredients.
Then, best of all, the recipes! She must be an organizational queen because she provides pictures of every single step. She groups ingredients so that they don't form a long list. There is a picture of the finished product so that you know ahead of time if you are interested in that particular recipe.
Let's take a look-see. Most of the recipes are very simple to follow. One of my favorites is Sauteed Shrimp with Hoisin Sauce (yes, hoisin is Chinese but don't all nationalities borrow from each other these days?). Make the sauce, stir-fry the tofu, stir-fry the shrimp and garlic, add green onions and hoisin sauce, stir-fry, add the tofu, mix well, then serve. That's how easy it is!
How about Stir-Fried Nuts and Eggplants with ginger, crushed red pepper, green onions? One thing about Asian foods--it's low on meat and high on textures and flavors. This is a fantastic dish!
Or try the simple Spicy Grilled Tofu. Remember that tofu soaks up the flavors it's in. The marinade sauce includes soy, garlic, chili pepper, sesame oil. Grill the tofu slice in hot oil. Heat the remainder of the marinade sauce and pour over the grilled tofu.
Tofu may be prepared in many ways, including appetizers (Tofu Cheese Balls), Soups (Tofu with Wakame Seaweed), Meats (Pork and Tofu with Hot Chili Sauce), Salads (Tofu and Cucumber Salad), Eggs and Cheese (Salmon Quiche), Desserts (Tofu Cheesecake), and Shakes (Peach and Soymilk Shake).
I personally love tofu, I love to cook with my wok, serve Asian food on Asian dishes with saki or a light white wine, and, of course, use chopsticks.
If you are a health-wise adventurer, why not try tofu? It is good fo yu.
Customer Rating: 
Summary: wife reads it.
Comment: seem to be a ok book.
my wife is the one reading it and I am getting some good food out of this.
Customer Rating:
Summary: A straightforward guide to preparing tofu
Comment: Quick & Easy: A Taste Of Tofu is a straightforward guide to preparing tofu according to classic Japanese and Chinese recipes, as well as some more contemporary preparations like "Braised Beef and Tofu." Quick & Easy: A Taste Of Tofu is most assuredly not a vegetarian cookbook, since it includes recipes with meat, poutry, and seafood, but vegetarians will delight in the wealth of useful ways to prepare a delicious staple such as Seasoned Frozen Tofu and Fermented Soybean Soup. Full- color photographs on every page combined with step-by-step illustrations explicitly reveal not only how to prepare tofu, but also exactly what the dishes will look like at each step of their cooking. Above all, Quick & Easy: A Taste Of Tofu emphasizes the efficient utilization of time, and is perfect for the tofu lover on the go.
Customer Rating:
Summary: Changed my tofu life!
Comment: Although I have always considered myself a tofu fan, my use of it had been limited to fairly typical stir fries or eating it uncooked on its own. I'd never really considered crumbling it up to use in crab cakes, or marinating it and cooking teriyaki style for tofu steaks.
"A Taste of Tofu: Mastering the Art of Tofu Cooking" has opened up a new world of uses for this delicious and nutritious soybean product. The book has recipes for Appetizers, Soups, Just Tofu, Seafood, Poultry, Meats, Vegetables, Salads, Eggs and Cheese, Rice and Noodles and even Desserts. (You know you want to make a tofu cheese cake!) The selection is varied enough that both vegetarians and meat eaters will find value. There is also a good mix of "ethnic" (mainly Japanese) and American-style recipes, some traditional and some original creations.
I was surprised at how authentic the ethnic recipes were, and not "Americanized" The Japanese recipes freely use notorious ingredients like natto and konnyaku and other interesting items. I do wish the author had used the Japanese names for the dishes, as some of the new names she gives them, such as calling Oden "Tofu Casserole" are a bit of a stretch.
There are easy-to-follow instructions on handling and cooking the tofu, which does take some practice. I have had a difficult time draining the tofu properly, but am getting the hang of it more and more with each attempt. There are also some basic instructions on Japanese cooking, such as how to make your own dashi stock and other tips. There is also a glossary of ingredients in the back for some of the more unfamiliar Asian foodstuffs.
So far, I have really enjoyed the "Crabmeat and Tofu Patties," "Spicy Grilled Tofu," "Natto-jiro," "Tofu with Oyster Sauce," "Homemade Tofu Burgers," (Yum!) "Sauteed Shrimp with Hoisen Sauce" and oh...everything I have tried. I haven't hit a bad recipe yet!
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