Book le tofu, dix façons de le préparer ⋅ Les éditions de l'Épure

To marry Eastern and Western flavors, discover ten recipes for tofu! Le tofu dix façon de le préparer by William Chan Tat Chuen from Editions de l'Epure, collection Dix façons de préparer. "While Europeans consider soy cheese to be bland, the Chinese find it mild, neutral and slightly cold. This blandness is a gastronomic asset. Soy cheese is sublimated by the flavor of the ingredients in the recipes that accompany it, and plays on all textures, from very soft, to firm and crispy when fried. What's more, unlike animal proteins, it does not disintegrate during cooking. William Chan Tat Chuen is a chef, sinologist and specialist in food cultures and rituals. He was born in Madagascar. His father was a pastry chef (Chinese and French). From an early age, he was immersed in a farandole of international flavors. From 1985, he specialized in Chinese food culture. From 1991 to 1994, he was a columnist for the column "La culture vient en mangeant" in the bilingual Chinese-French monthly magazine PEQUIN DE PARIS. He is a regular speaker at conferences on Chinese food culture: La Maison de la Chine, Voyageurs du Monde, Musée Cernuschi, France Culture, Salon du Livre in Figeac, Périgueux, Limoges, Cookbook Festival Paris.

Les Éditions de l'Épure is an independent publishing house specializing in books on the culinary arts and architecture. Its eclectic catalog ranges from traditional recipes to in-depth analyses of chefs and kitchens. In addition to its dedicated collections, such as "Ten Ways to Prepare", it offers reflections on the culinary arts through high-quality works. L'Épure seeks to promote the know-how and richness of French and international gastronomic culture.