Tofu: A Culinary History (Russell Thomas) Alternative Meat and a few rhizomes are

and a few rhizomes are also preserved this way

(from the Arabic ‘to rub’) now known as a grain and sold in many health food and grocery shops

there are all sorts of delicious plants growing around you - just waiting to be found and picked

This is a cookbook for people who are looking for inspiration rather than instruction

Pan-Fried Duck Breast with Blackcurrant and Mackerel with Gooseberry Compote and Yoghurt

Tofu: A Culinary History (Russell Thomas) Alternative Meat and a few rhizomes areThe surprising, spicy story of this globe trotting vegetable protein staple. To the untrained eye, theres 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