LIVESTREAM: On October 3rd at 12 p.m. George Stiffman, author of "Broken Cuisine: Chinese Tofu, Western cooking and a hope to save our planet" visited the Institute of Culinary Education Los Angeles for a demonstration.
About George Stiffman:
George Stiffman found it taxing to give up meat. But after one summer in China, cooking in a small Buddhist restaurant, that sense of loss transformed into awe. Tofu could taste like cheese? Or bread? Or melt?
He spent a year traveling the country, studying the legacy of China’s tofu masters and apprenticing in a fifth-generation factory outside of Guiyang. There, his Master Shifu convinced him of two things: China’s 27+ varieties of tofu were the tastiest plant proteins on the planet, and Americans were missing out.
Learn more about George’s research and writing at www.brokencuisine.com.
