(Hawaiian) Peko Nishimura and Misa Uyehara. Aloha Tofu Cookbook: Serving Hawaii for 60 Years (English and Japanese Edition)

Illus. Spiral-bound pictorial green wrappers. First Edition. Honolulu: Mutual Publishing, 2011.

The Aloha Tofu Cookbook proves that tofu can be so much more than the white cubes floating in miso soup; it can be tossed in a hearty salad, stuffed with ginger and pork, or blended and frozen to make ice cream. In addition to the sixty recipes, which are presented in English and Japanese and accompanied by mouth-watering color photos, there are instructions for draining excess water from tofu, making dashi, and ensuring that cooking oil is the right temperature for deep-frying.

Very good; scarce.