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enny Linford’s guide to tofu + last minute treats for your Valentine

enny Linford’s guide to tofu + last minute treats for your Valentine

Original price was: ₹2,400.00.Current price is: ₹2,300.00.

‘My straightforward recipes take you through breakfast basics, show-stopper sevencolour Sunday lunches, heart-warming soups and stews, sweet cheats and even traditional African favourites, just like Gogo used to make them…I hope that The Lazy Makoti’s Guide to the Kitchen will become your trusted guide to easy, unpretentious and delicious cooking – just what a cookbook was meant to be.’ Mogau Seshoene

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Food educator, cookery writer, TV presenter, internet sensation and champion of South African food and culture Mogau Seshoene has always been a foodie. It was when she set out to teach a soon-to-be-married friend to cook, to help her navigate the pressures and expectations on a ‘makoti’ (daughter-in-law), that her passion became her profession. She started her website The Lazy Makoti, aimed at the can’t-cook, must-cook generation, to make her classes more widely available. Her wide reach and popularity grew from there.
Her debut cookbook, The Lazy Makoti’s Guide to the Kitchen, is a gathering of her culinary life to date.

With sections designed to cover every possible requirement of a modern South African kitchen, it is also far more than a learn-to-cook book.
Mogau’s passion for food and heritage make for a tempting selection of dishes, from the simple and accessible—try Chickpea and Bean Salad—to a whole section of Khumbul’edkhaya (proudly South African traditional meals, just how Gogo used to make them). Try Curried Chicken Feet, or Dikuku le Gemer (scones and ginger beer).
‘For decades now I’ve been on a mission to convert people to tofu’s charms.’ Jenny Linford
Eminent food writer, broadcaster, and chronicler of culinary culture, Jenny Linford is the author of countless cookery books, and a diverse cluster of critically acclaimed food books—such as The Missing Ingredient (Penguin 2019); her highly readable examination of the role of time in food. In 2025 she has books upcoming for The National Trust, Kew Gardens and The British Museum.
Which is all to say that when she talks about food, you listen. In our latest feature she talks us through her passion for tofu, an ingredient she was stunned to find underappreciated when she arrived in London after a childhood in Singapore.
As Jenny says: ‘When you stop to think about it, tofu is a wonderfood. It is a protein-rich, nutrient-dense, plant-based food, which is low in saturated fats and can be eaten as it is or cooked.’

Of course Asian and Southeast Asian cooks know this well, and know what to do with it.
But if you are unsure of its appeal, or what to do with it, Jenny demystifies this highly versatile food, guiding us through the different textures and styles, how to buy it, and crucially how to cook it. The tofu section of your local Asian market need hold no fears now, and you will learn what to pick at the local supermarket too.
From iconic tofu dishes—such as delectable Sichuan dish Mapo Tofu—Jenny takes us through a highly tempting roll call of classics and many of her favourites. Whether you are tempted by Hot-and-Sour Soup, or Cold Tofu with Ginger and Spring Onions look no further for tempting tofu know how. Find Jenny’s article here.

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