Books by Natasha Johnson

This publication reviews the wide range of beancurd varieties available, the principles used in their manufacture by traditional methods and those methods that have potential for large-scale manufactureIntroduction Manufacture Packaging Equipment Coagulating agents Modern methods of manufacture in China High yield beancurd Beancurd products1 Deep-fried beancurd 2 Deep-fried beancurd balls 3 Dry/pressed beancurd 3a Beancurd cutlets 3b Beancurd roll 3c Smoked beancurd 3d Spiced beancurd 3e Stewing spice beancurd 3f Long life beancurd 4 Fermented beancurd 5 Beancurd bamboo 6 Frozen beancurd 7 Flavoured beancurd 8 Specialities 9 Beancurd silk 10 Heat processed beancurd 11 Instant beancurd mix Use of by-products Cooking with beancurd ReferencesAcknowledgements