- Gebundene Ausgabe: 240 Seiten
- Verlag: Ten Speed Press; Auflage: 1 (28. Februar 2012)
- Sprache: Englisch
- ISBN-10: 1607740257
- ISBN-13: 978-1607740254
- Größe und/oder Gewicht: 23,6 x 2,2 x 23,4 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 125.448 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
- Komplettes Inhaltsverzeichnis ansehen
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Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (Englisch) Gebundene Ausgabe – 28. Februar 2012
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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 health 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
Über den Autor und weitere Mitwirkende
Andrea Nguyen is one of the country’s leading voices on Asian cuisine and the author of the acclaimed 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.Alle Produktbeschreibungen
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Have enjoyed reading the stories, incorporating some of her tofu making techniques and will eventually try some of the more innovative dishes. Lovely and informative book on soy beans and tofu making with the added benefit of learning something about the author, her likes and the people she has known who also make tofu to sell.
The instructions are very easy to follow and detailed. The author provides a list of ingredients you will need along with the various options you can use for coagulants. I used food-grade gypsum, which I bought on Amazon, but you can even use Epsom salts. You will need to get dry soybeans, which I haven't seen at my local market so I ordered 4 pounds of organic soybeans online at a reasonable price. I'm sure you can find some at an asian grocery store if you have one available to you.
Now, it's true that there are thousands of instructions on the web to make tofu. But I like that this book goes deeper into some history about tofu. Every chapter opens with the author recounting her travels to a certain place and how tofu is used by various peoples and what it means to them. So it's not just a how-to for tofu making, it also offers good stories and information. I found myself cuddling up to the book and reading it for the sake of just reading it. I especially liked reading about artisans making tofu and families migrating to the US who had to make their own if they wanted to have any tofu.
As far as the recipes go, I have no idea how authentic they are, but the ones I cooked from are delicious! Some are vegetarian, some are not. I, myself, am vegetarian and I think the dishes with meat can easily be adapted with seitan or some other mock meat. If you eat meat, then it might shock you to find meat in a tofu book. Fear not. As the author points out, Asian cuisine doesn't delegate tofu to vegetarian fare, but rather, meat and tofu are used together and play off each other's tastes. So the recipes are great for just about anyone. The instructions for the recipes are also easy to follow and there aren't ingredients that are hard to find.
Overall, a great guide for making tofu, awesome recipes to kick up tofu from bland to ka-pow!, and just plain fun.