The February issue of San Francisco magazine gave Asian Tofu a big, loveable hug with a terrific review by Emily Kaiser Thelin. If you read Food and Wine magazine, you may be familiar with Emily’s work. She was a food editor at the magazine from 2006 to 2010 and has since relocated to the Bay Area. Emily knows cookbooks and thoroughly evaluates them.
Truth be told, I started reading her review with a certain amount of trepidation. By the time I got to the end, I was relieved and delighted by the appraisal.
You’d have to have “Six Million Dollar Man” bionic eyes to read Emily’s review in the image above. Here it is in a more convenient display:
ANDREA NGUYEN: ASIAN TOFU
(Ten Speed Press)
Lucky tofu: Long derided in the States as a mere protein delivery device, the bland blocks become exciting with the help of Asian Tofu. 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, about when tofu first became popular (the 10th century), which coagulant works best when you’re making your own (nigari, but gypsum and Epsom salts also work), and what to do with the lees and whey once the tofu’s ready (the lees go in cookies and the whey can be used as soap). All that and the recipes are fantastic—and not all vegetarian. Drawn from her own repertoire as well as from an international network of chefs and bloggers, they range from easy, gingery tofu-steak burgers to a sophisticated tofu paneer inspired by Indian food writer Monica Bhide. Some of the recipes require a trip to an Asian grocery store, but that only adds to this culinary adventure. A
Emily Kaiser Thelin
It’s great to have your work mentioned in the press and overwhelming to know that others appreciate it. It’s nice to get an “A” too.
Note: See the Asian Tofu book page for an overview of the work, including who helped me out, when it releases, and the three (3) formats that will be available (harcover print, regular ebook, enhanced ebook). The pre-order price is remarkably good.
- Asian Tofu in Martha Stewart Living
- Publisher’s Weekly review of Asian Tofu
- Asian Souper Bowls (my Wall Street Journal article) has a couple of recipes from the book