Review
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IACP Cookbook Award finalist
"The most gratifying part about cooking from Asian Tofu is that
all the recipes work the way they’re written."
— Boston Globe
"This book should be a priority for anyone with the slightest
interest in Asian cuisines."
— Anne Mendelson, Taste & Travel
“Flavorful meditations on soy.”
—Christine Mulhke, New York Times, Summer Cookbook roundup,
5/31/12
"If you're the kind of person who has only one, or two, or three
ways to prepare tofu — or is just plain mystified by the whole
world of bean curd — Asian Tofu is a godsend."
—T. Susan Chang, National Public Radio, 2012's Best Summer
Cookbooks, 5/23/12
"Beautiful, knowledgeable and thorough, this is the best book on
tofu to make its way to my bookshelves. Highly recommended."
—Carolyn J. Phillips, Zester Daily, 5/22/12
"Andrea Nguyen’s new cookbook, Asian Tofu (Ten Speed Press,
$30), might sound like a succinct, single-subject treatise.
However, the book—her third—is actually a robust tome, almost
like a biography of the soybean, from how it’s used in multiple
Asian cuisines to how it’s relevant in contemporary American food
culture."
—Priscilla Mayfield, Orange Coast Magazine, 5/10/12
"This fresh, imaginative take on tofu includes an easy, practical
lesson on making your own (we tried it, and it works like a
charm), as well as a wide assortment of recipes for both
traditional and imaginative foods. . . . Nguyen makes it
appealingly clear that tofu is to be prized for itself and not
for its utility as a meat substitute."
—Kitchen Arts and Letters bookstore, Spring 2012 newsletter
"A whole cookbook devoted to tofu? Yes, please. Andrea
Nguyen's newly released Asian Tofu is a gorgeous guide to all
things bean curd."
—Caroline Russock, Serious Eats, "Cook the Book" feature, April
2012
"Asian Tofu gives soybeans some much needed love. Punctuated with
gorgeous images, the cookbook breaks down everything you need to
know about tofu, from making it yourself to the various styles
and uses in different cuisines. Goodbye, drab associations.
Hello, full-flavored revelation."
—Tasting Table National, "Soy Genius", 3/28/12
"Nguyen presents tofu recipes through a dazzling array of
Chinese, Japanese, Vietnamese and other cuisines that are
approachable and easy for the home cook."
—Garrett McCord, Huffington Post, "The Soy Sensation," 3/28/12
“A fantastic fresh take on an ingredient that is, frankly,
overlooked far too frequently.”
—Eater National, 3/2/12
“A keeper. . . If you're still reading this with the same "I must
make that!" enthusiasm we felt as we flipped through Asian Tofu,
then yes, this is a must-have book.”
—LA Weekly's Squid Ink blog, Cookbook of the Week, 3/1/12
“Serious tofu lovers (and that includes me) will be amazed by the
recipes and lore in Andrea Nguyen’s masterful new book. Those
more skeptical will become immediate converts to one of the
world’s most elemental, versatile, and delicious foods.”
—James Oseland, editor-in-chief of Saveur and author of Cradle of
Flavor
“Andrea Nguyen’s exquisite book restores tofu to its proper
place—one based on deep craft, elegance, and imagination. Here is
tofu in its Asian context where it is deeply appreciated for its
goodness, not the promises for we Westerners have endowed
it with. An altogether gorgeous work, Asian Tofu not only answers
whatever questions you might have about tofu, but is graced with
the author’s adventures on the tofu trail.”
—Deborah Madison, author of This Can’t Be Tofu! and Vegetarian
Cooking for Everyone
“Andrea Nguyen has done it again, taking another subject that
crosses many cultural lines—and can be a touch intimidating—and
demystifying it, making one immediately want to try these
techniques and recipes. The Homemade Tofu Tutorial at the
beginning is inspiring and worth the price of admission alone.”
—David Kinch, chef-owner of Manresa restaurant
“This book is worth buying just for the glorious Tofu Chicken
Meatballs in Lemongrass Broth. But it is full of other tofu
wonders from up and down the East Asian coast such as Soft Tofu
and Seafood Hotpot and Savory Tofu Pudding. It will find much use
on my shelf.”
—Madhur Jaffrey, actress, cookbook author, and TV journalist
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About the Author
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Andrea Nguyen is one of the country’s leading voices on
Asian cuisine and the author of the accled Asian Dumplings and
the James Beard– and IACP-nominated Into the Vietnamese Kitchen.
She has written for Saveur magazine, where she is also a
contributing editor, the Los Angeles Times, and many more
publications. She is also the creator of the Asian Market Shopper
app. Her engaging and knowledgeable writing on cuisine and
culture has attracted a loyal and well-deserved readership that
actively follows her blog, www.vietworldkitchen.com. Andrea lives
in Santa Cruz, California.
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