Book the tofu, ten ways to prepare it - the editions of the edge

To marry Eastern and Western flavors, discover the tofu declined in ten recipes! The tofu ten ways to prepare it by William Chan Tat Chuen from Editions de l'Epure, collection ten ways to prepare. "If Europeans consider the flavor of soy cheese as bland, the Chinese find it soft, neutral and slightly cold. This blandness is a gastronomic asset. Soy cheese is enhanced by the flavor of the ingredients of recipes that accompany it and is played out of all the textures, very soft, farm and crisp when it is fried. In addition, unlike animal proteins, it does not disintegrate when cooked. It can boil for hours without undergoing the slightest alteration while meats or vegetables have long melted in the sauce. William Chan Tat Chuen is chef, sinologist and specialist in food and food rituals. He was born in Madagascar. His father was a pastry chef (Chinese and French). He bathed in a farandole of international flavors from an early age As early as 1985, he specialized in Chinese food culture. From 1991 to 1994, he was a columnist for the "Culture comes by eating" section in the Chinese French Bilingual magazine Pequin in Paris. He regularly animates conferences on food culture in China: the Maison de la China, Travelers du Monde, Musée Cernuschi, France Culture, Book Fair in Figeac, Périgueux, Limoges, Cookbook Festival Paris.