Woohoo — now I can finally share a bit of the Asian Tofu cookbook with you! I’ve been cooking from my one copy and petting its cover, which has spot-gloss text so that all the letters are slightly reflective and raised. (That’s the book design geek in me.)
Asian Tofu releases next week on February 28. Preview copies have been going out to media folks. I’ve been waiting for the green light to show you the insides of the book. Yesterday, Ten Speed Press and Random House posted sample content for public perusal at their Recipe Club website. For your convenience, I’m reposting the information here.
First up is one of the videos from the Asian Tofu enhanced ebook. The clip offers tips for understanding different kinds of tofu textures, which can be tricky to figure out at the store. I cover the main types used in the book:
Along with these kinds of instructional videos, we also embedded travelogue videos in the enhanced edition. Those are among the great add-ons that you can include in digital publications.
Whether you’re into a hardcover or digital cookbook, it boils down to the recipes at the end of the day. For a sense of the nearly 100 recipes, check out some pages from the book’s interior. The viewing screen below is handy for a quick scan. To cook the recipe sampler — a Japanese soup, Chinese stir-fry, Japanese salad, and Indian crepe — click on the cloud-like icon with an arrow at the bottom of the screen to download the pages as a pdf document.
I hope you like what we’re publishing next week. If you do, please help me spread the word. Thanks much.