Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (Enhanced Edition) [NOOK Book]

Overview

The enhanced ebook edition of Asian Tofu offers an enriched cookbook experience with 17 videos, including step-by-step guidance for making tofu at home plus coaching on other key techniques. Bonus travelogues explore tofu hotspots around the globe and immerse readers in the sights, sounds, and sources of this remarkable food.

Confused about whether to buy medium or super-firm tofu? Mystified by how to handle gauzy tofu skins and ...

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Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (Enhanced Edition)

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Overview

The enhanced ebook edition of Asian Tofu offers an enriched cookbook experience with 17 videos, including step-by-step guidance for making tofu at home plus coaching on other key techniques. Bonus travelogues explore tofu hotspots around the globe and immerse readers in the sights, sounds, and sources of this remarkable food.

Confused about whether to buy medium or super-firm tofu? Mystified by how to handle gauzy tofu skins and dried tofu sticks? With the enhanced Asian Tofu ebook, there's no need to wonder. In eight instructional videos, Andrea Nguyen walks you through the wide variety of tofu available, explaining how to use each type for maximum results. For those who want to craft their own from scratch, her demonstrations of the tofu-making process illuminate potentially tricky steps and are chock full of tips for perfecting your product.

To get a deeper look into the world of tofu, join Andrea on the tofu trail. In nine videos you will be transported to Taipei's bustling markets, Japan's artisanal tofu shops, and much more. With an exciting multimedia experience that showcases the vast uses for tofu and its fascinating history, the enhanced Asian Tofu ebook brings an exciting culinary journey to your fingertips.

REGULAR PRODUCT DESCRIPTION

From sleek, silken tofu with delicate toppings to piping hot fried satchels in a robust sauce, tofu provides a versatile canvas for intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table.

Asian Tofu's nearly 100 recipes explore authentic, ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world's best tofu artisans along the way.

For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn't fear: while a few recipes, such as Silken Tofu and Seasoned Soymilk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu's more playful side.

For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.

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Product Details

  • ISBN-13: 9781607742425
  • Publisher: Crown Publishing Group
  • Publication date: 2/28/2012
  • Sold by: Random House
  • Format: eBook
  • Pages: 240
  • File size: 295 MB
  • Note: This product may take a few minutes to download.

Customer Reviews

Average Rating 3
( 6 )
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Sort by: Showing all of 6 Customer Reviews
  • Posted April 28, 2012

    HIGHLY RECOMMENDED! Somewhat hesitant at first, but over time, a

    HIGHLY RECOMMENDED! Somewhat hesitant at first, but over time, after trying several of her recipes, I have become addicted & love some of the ideas & clear instructions given. I have a Nook Color & no problems at all.

    3 out of 3 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted March 27, 2012

    Dissatisfied customer!!!!!!!!!!!!!!

    I would love to be able to rate this book. I ordered a sample and planned to buy the book if it was as good as it looked. I have thenook first edition and the nook ap for pc. I just found out that this book is for nook color or nook tablet only. Why wasn't this specified instead of saying just that it was a nook bookl. At least I didn't buy it. If a book is only for a specific nook it should be so stated!!!!!!!!!

    3 out of 6 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted July 15, 2012

    I got this book from the library and it's fantastic, so I had to

    I got this book from the library and it's fantastic, so I had to purchase it! A very thorough overview of different tofu types and an arsenal of information to get you started making it at home. I can't wait to try!

    1 out of 1 people found this review helpful.

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  • Posted January 25, 2014

    Fantastic book! Andrea takes you by the hand and leads you thro

    Fantastic book! Andrea takes you by the hand and leads you through the cooking processes in exquisite detail. She answers your questions before you even ask.
    With it, I confidently made the best tofu I have ever tasted. For example, she tells you how long to press the tofu, and how much weight to put on it to get the result that you want. She has clear charts for water amounts at each step of the processes ,when making different strengths of soy milk for specific recipes. She explains about the different coagulants and what to expect from each.
    The unexpected surprise is tofu tiramisu. There are thankfully no raw eggs (which made me avoid making it in the past) and it reminds me of the wonderful Italian pastry that my Uncle from Rome used to bring us from the world famous Veniero’s Pastery in New York City.
    Andrea has suggestions for the very delicious okara, the soy bean pulp left over in the soy milk making process.
    Each chapter begins with a wonderful human interest story about Andreas food travels and the people she has met along the way.
    A must-have book for making soy milk and tofu at home.

    Was this review helpful? Yes  No   Report this review
  • Posted March 30, 2012

    Couldn't say...unable to open in iPad app

    Had to get a refund because the efeatures/format will not work with the nook iPad app. You can only open and read on a nook device.

    0 out of 3 people found this review helpful.

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  • Anonymous

    Posted February 16, 2013

    No text was provided for this review.

Sort by: Showing all of 6 Customer Reviews

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