About this item
From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the 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.
About the Author
Andrea Nguyen is an award-winning author, editor, teacher and consultant based in the San Francisco Bay Area. Born in Vietnam, she came to the United States at the age of six. Her first book publication was "Trip to Freedom," a short children's book on how her family came to America. Andrea has written for numerous publications, including the Los Angeles Times, New York Times, Washington Post, Wall Street Journal, Lucky Peach, Food and Wine, and EatingWell. Her first cookbook, "Into the Vietnamese Kitchen" was nominated for three 2007 James Beard and International Association of Culinary Professionals cookbook awards. "Asian Dumplings" was her second cookbook with award-winning publisher Ten Speed Press. In March 2012, Cooking Light magazine selected both books for their Best 100 Cookbooks of the Past 25 Years award. Andrea's works comprised two of the seven cookbooks in the Asian category.Andrea's third cookbook, "Asian Tofu" (2012) is an exciting work loaded with techniques and recipes, as well as personal stories of artisans, cooks, and chefs for whom tofu is a vital part of their lives; the book was a finalist for a 2013 IACP award. To bring Vietnamese food to a mainstream audience, Andrea wrote "The Banh Mi Handbook" (2014) , which National Public Radio named one of the best cookbooks of the year. Her latest work, "The Pho Cookbook" (2017) and won a 2018 James Beard Foundation Award of Excellence and also recognized by IACP and NPR as one of the best single subject books. It's pho-nomenal that people are getting into the pho spirit!She also edited "Unforgettable", biography cookbook by culinary legend Paula Wolfert. The unique IACP award-winning book was crowdfunded via Kickstarter and published in April 2017. A new edition releases in October 2017 from Grand Central Life & Style. Andrea's new book, "Vietnamese Food Any Day", released in February 2019, and was named one of the best cookbooks of the year by NPR, Bon Appetit, Washington Post, New York Times and others. Regardless of topic, Andrea unlocks the cuisines of Asia for home cooks to explore, master, and savor.
