{"title":"Russell Thomas","description":"\u003cp\u003eWelcome to the captivating world of Russell Thomas, a celebrated author renowned for his contributions to the \u003cem\u003eCooking \u0026amp; Food\u003c\/em\u003e category. Russell Thomas has carved a niche for himself with his unique ability to blend flavours with fascinating narratives, offering readers not just recipes, but an experience that tantalises both the palate and the mind.\u003c\/p\u003e\n\n\u003cp\u003eAmong his acclaimed works is \u003cstrong\u003eTofu\u003c\/strong\u003e, a delightful exploration into this versatile ingredient that goes beyond conventional cooking. Whether you're a seasoned chef or a curious home cook, Russell's books provide valuable insights and innovative techniques that will enrich your culinary repertoire.\u003c\/p\u003e\n\n\u003cp\u003eStep into Russell Thomas's collection, where each book promises to inspire your gastronomic journey with originality and a touch of culinary magic. Discover how simple ingredients can transform into extraordinary dishes, all through the eyes of a true master of the craft.\u003c\/p\u003e","products":[{"product_id":"tofu-by-russell-thomas-9781789149531","title":"Tofu","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eTo the untrained eye, there's 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.\u003c\/p\u003e\n\n\u003cp\u003eThis global history of bean curd stretches from ancient creation myths and tomb paintings, via Chinese poetry and Japanese Buddhist cuisine, to deportations in Soviet Russia and struggles for power on the African continent. It describes the potentially non-Chinese roots of tofu, its myriad types, why 'eating tofu' is an insult in Cantonese, and its environmental impact today.\u003c\/p\u003e\n\n\u003cp\u003eWarning: this book actually makes tofu exciting. It's anything but bland.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eTofu: A Culinary History\u003c\/em\u003e is a wonderfully quirky discourse on the subject. For readers who have a penchant for anecdotal history and love tofu—or those interested in discovering more about it—Thomas's well-researched, imaginatively conceived mini-tome is sure to delight!\" - Elizabeth Andoh, author of six books on Japanese cooking, including \u003cem\u003eWashoku\u003c\/em\u003e, and director of the culinary programme A Taste of Culture, Tokyo.\u003c\/p\u003e\n\n\u003cp\u003e\"I loved the journey \u003cem\u003eTofu: A Culinary History\u003c\/em\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"NewSouth Books","offers":[{"title":"Default Title","offer_id":46998813245676,"sku":"9781789149531","price":42.99,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/28024353482824.jpg?v=1763232065"}],"url":"https:\/\/bookhero.live\/collections\/russell-thomas.oembed","provider":"Book Hero","version":"1.0","type":"link"}