Reviews and Press

PRESS & FEATURES (partial listing)

Print, radio & websites: Bon Appetit, Sunset magazine, Blisstree, Village Voice/Fork in the Road, Living magazine, Wall Street Journal, Amazon, Santa Cruz Sentinel, The Happy Cook (WREL-AM 1450, VA), Huffington Post, Serious Eats

Podcasts & video: Splendid Table (NPR), Heritage Radio, Airwaves (3/20/12 show), Miso Hungry, Tasting Table

PRE-RELEASE PRAISE

FEB 2012 FEATURE TOP 10 COOKBOOKS OF FEB 2012

“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

REVIEWS & RESPONSES

"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

"Newly released, Asian Tofu is astoundingly comprehensive and a must for Asian food lovers, non-meat eaters and serious cooks alike."
-- Lillian Chou, Time Out Beijing, April 2012

"The book is absolutely gorgeous and IMHO very well written. Congratulations!"
-- William Shurtleff, co-author of The Book of Tofu, Soy Info Center, via email 4/5/12 

"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" (with exclusive video), 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 

". . . Living in a small town in New Zealand where fresh tofu is simply not available, this book has completely revolutionised our cooking, and I can see that I will now be adding a few batches of tofu to my weekly routine."
-- Wonton Excess, Amazon customer review, 3/9/12

"My tofu book just came. Thank you, it is gorgeous! If it is anywhere close to your dumpling book I am in for a treat; I adore that book. Tomorrow's line-up, panfried tofu with mushrooms and spicy sesame sauce. Can't wait."
-- Corrin Crone Phillips (Hood River, OR), Facebook, 3/8/12

"Many Americans think of tofu as a specific sort of ingredient in Asian dishes - and usually a substitute for meat in stir-fries and the like. But the scope of recipes in this book, from Korean to Chinese Sichuan to Vietnamese to American-French bistro, proves that tofu is far more versatile. . . Nguyen is an excellent writer with a loving touch for the subject."
-- Mary-Liz Shaw, Milwaukee Journal Sentinel, 3/6/12, read full review 

"I received my copy of "Asian Tofu" about a week after taking a tofu making class at Hodo Soy in Oakland, CA. This book is indispensable to me now, and has clarified more of the tofu making process for me than the hands on workshop did! I'm pretty familiar with a lot of recipes and preparing tofu--but this book has given me a lot more things to try out. Highly recommended if you're a fan of the tofu block!"
-- Martin Nieznanski, Amazon customer review, 3/5/12

"A fantastic fresh take on an ingredient that is, frankly, overlooked far too frequently."
-- Paula Forbes, Eater (National), 3/2/12, read full review 

“Because if anyone can convince us to make tofu at home, it is Andrea Nguyen, the sort of tightly focused, thoughtful food writer who inspires you to explore a new subject (Vietnamese cuisine) in a firm yet encouraging maternal sort of manner. . . . 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.”
-- Jenn Garbee, LA Weekly, 3/1/12, read full review

“Tofu has come a long way in the realm of American cuisine. With notable chefs praising its taste and texture, the humble soybean curd has finally achieved gourmet status within the kitchen. To learn everything about this Asian staple, I can't think of a better authority than Andrea Nguyen ...”
-- Tami Yu, Fete a Fete, 2/28/12 (read full review)

“With the same enthusiasm and thoroughness of her first two cookbooks, Into the Vietnamese Kitchen and Asian Dumplings, Vietnam-born Santa Cruz resident Andrea Nguyen explores tofu in its cultural context as a prized and delicious Asian food. She answers questions you didn’t know you had, . . . ”
— Emily Kaiser Thelin, Feb. 2012, San Francisco magazine, read entire review 

“The focus of this volume is specific but very deep. Nguyen (Into the Vietnamese Kitchen) knows her tofu, and she shares its history, a comprehensive guide to its variations, and a homemade tofu tutorial. . . . Fans of Asian flavors who want to dig into a versatile ingredient will appreciate Nguyen’s thorough effort.”
— Publishers Weekly, 1/02/2012, read entire review

“With the renewed interest in cookbooks on homemade cheese, pasta, and charcuterie, it's surprising that no one has previously tackled homemade tofu. Enter food writer and cooking teacher Nguyen (Into the Vietnamese Kitchen), who presents homemade tofu tutorials, buying guides, and shopping tips. . . . Essential for tofu lovers and anyone unfamiliar with tofu's cultural significance.”
— Library Journal, December 2011, starred review