Andrea Nguyen
Author & Teacher
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Asian Tofu
Release date: Feb. 28, 2012
available for pre-order
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Asian Dumplings
Reviews & Press Release
Enhanced e-book with how-to videos now available!
Into the Vietnamese Kitchen
Reviews & Press Release
E-book released on 6/1/11!
Recent PostsAsian Tofu Update: First PagesSH** Hits the Phan: Viet Revenge on Round Eyes?Perfectly Peel Boiled Eggs (video tip)Hard-Boiled Eggs Tips: Techniques for your back pocketDeviled Eggs Tips: Centering the Yolk & Medium EggsNorth Indian Egg Curry Recipe (Anda Masala)Nearly Instant Fresh Tomato PureeMSG Salt & Mushroom Seasoning: Instant Flavor Fixes?Chile Salt for Fruit and Veggies (Bot Muoi Ot)Stir-Fried Pork with Black Beans and Green Beans RecipeAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook
IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook
National Public Radio
Best 10 Cookbooks of 2009
Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks
CHOW.com
Winter 2009 Gift Guide
« SH** Hits the Phan: Viet Revenge on Round Eyes? |Main
August 18, 2011Asian Tofu Update: First Pages
There are certain milestones in the bookmaking process. In mid-May, I submitted the Asian Tofu manuscript to my editor, Melissa Moore, at Ten Speed Press. Around mid-July, we worked with photographer Maren Caruso, food stylist Karen Shinto, and prop stylist Dani Fisher to shoot the food images for the book. You’d think that the book was done, right? Nope. Just because the manuscript and photos are in does not mean that the project is buttoned up.
Melissa and copyeditor Clancy Drake reviewed the draft manuscript and returned it to me for my review and editing – as soon as the photo shoot was over. It was a rough few weeks there.
As I indicated in an earlier post on the Asian Dumplings enhanced e-book project, Melissa is an editor who cracks her whip to get authors to adhere to the production schedule! Meanwhile, Art Director Elizabeth Stromberg came up with the book’s preliminary design for everyone to review. Everyone meant the design and editorial staff, sales team, and author (me!).
Good bookmaking is a collaborative effort. Yesterday, I stopped by Ten Speed Press on an errand and Elizabeth proudly handed over the book’s “first pages.” While the term may lead to you think that they’re just a few pages of the cookbook, it actually refers to the first iteration of the entire book in complete layout form. Yep, those two stacks of paper at the top contains 95% of the book (the index isn’t done). Unfortunately, all I have to show you is the black-and-white printout. (Sorry!)
Moreover, Publisher Aaron Wehner showed me a full-scale mockup of Asian Tofu. The creative team at Ten Speed Press printed out a handful of the pages and pasted them together to create a dummy version. This is done with a small number of their releases and I was deeeelighted to have my work among the chosen few.
It was so awesome to hold the ‘book’ in my hands, to sense its hefty weight, and see its square shape fully realized. With Into the Vietnamese Kitchen and Asian Dumplings, I experienced the same feelings when I received the actual book in its fully printed and bound glory. This time around, I didn’t have to wait so long to get a glimpse of what kind of baby I was about to birth!
I drove home with the first pages and now, I have to review them. I’ve got about a week and a half and must hunker down. To give you an idea of what I’ll be doing with my time – it’s a lot of reading, editing, and re-reading. As with all books that I’ve written, there is fair amount of text, foreign terms, and historical information to verify one last time – not to mention the recipes too.
The recipes have all been tested. However, print is forever so it’s crucial that we get things straight at this juncture. Things get harder to change the closer you get to the finish line (when the book is due at the printer).
Asian Tofu is a different book than Into the Vietnamese Kitchen and Asian Dumplings in that there are also stories that I tell about my most excellent tofu adventure – people I meet, places I visit, and foods I taste.
As I tweak text I’ll also be tweaking the travel photographs that are in the book. You’ll see collages of location photos like the one above throughout the work. The images are evocative and also document what I experienced.
All that said, you’ll have to excuse me for the next week. I’ll likely not post at all. But you’ll know that I’m just super busy. Wish me luck!
P.S. For those of you who live in the Northwest, food journalist Nancy Leson wrote a nice piece in the Seattle Times about the area's tofu culture and sources for super fresh tofu. She interviewed me for the piece and yes, I did say that you could write a country song about how tofu has been so misunderstood! Maybe I can get my musically inclined husband to come up with something…
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The best of luck, Andrea. I know you will do extremely well. Your books are among my most favorite culinary references. Can't wait to see the next one on the shelves. Now, if only I can convince the rest of my family to enjoy tofu as much as I do... I'll be the happiest woman ;-)
Cheers and see ya when you're ready to post again.
Posted by:Tuty |August 18, 2011 at 05:37 PMI am so, so, SO excited to see it. And, hey - I recognize those tofu pockets!
:)
So excited to have your next book!
Posted by:Ellen Rigsby |August 18, 2011 at 08:21 PMThanks, Tuty, Diane and Ellen!
Diane -- thanks for being such a fabulous recipe tester.
Posted by:Andrea Nguyen |August 18, 2011 at 09:13 PMAssuming you are able to have a book tour, please make sure that you contact Phoenix here in Chicago. I just bought some extra firm at my local farmer's market two days ago.
http://www.phoenixbean.com/main.html
I can't wait to have Asian Tofu in my hands! I just wish it was coming out earlier so I could have all those delicious tofu dishes through the winter.
Out of interest, have your books been translated into any languages other than English?
Posted by:Eve |August 19, 2011 at 07:10 AMGood luck Andrea!!! I know it will be beyond awesome. :)
Posted by:Tami |August 19, 2011 at 10:17 AMLori: I have read about Phoenix Tofu in Chicago and hope to check it out in person!
Thanks for all the good wishes.
Posted by:Andrea Nguyen |August 19, 2011 at 10:43 AMEven though it's black and white, it's already gorgeous looking!! Love your work (and research), you're a true food writer whom I absolutely look up to. :)
Posted by:Bee | Rasa Malaysia |August 19, 2011 at 09:22 PMBee: Thanks much for the kind words. I do what I can and am luck to have a great team to work with.
A copy of your new "Easy Chinese Recipes" cookbook is in the mail from Tuttle. Can't wait to see it in bound form!
Posted by:Andrea Nguyen |August 20, 2011 at 09:56 AM Verify your Comment Previewing your CommentPosted by: |This is only a preview. Your comment has not yet been posted.
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