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February 20, 2013Piglet Cookbook Face-Off: Asian Tofu vs. Japanese Farm FoodToday, the Piglet cookbook tournament released Chef Wylie Dufresne's judgment of Asian Tofu versus Japanese Farm Food. A very accomplished chef known for his work in molecular gastronomy, Dufresne is a thoughtful person. At the outset he wrote, "I wondered if it was not imbalanced to compare the two."
Nancy Hachisu's book, which I cooked from earlier, is a unique survey of a cuisine whereas tofu is a single-subject book that spans the Pacific Ocean. One is relatively broad and the other hyper-specific. We're talking oranges vs. kumquats.
Dufresne cooked a couple of recipes from each of our works and deemed it a stalemate. At the end of the day, it boiled down to pictures and presentation. Japanese Farm Food prevailed over Asian Tofu.
Am I sore? Not really. Dissappointed? Yes, but frankly, not by much. Dufresne's review, just like all the others, was subjective. (Ain't that most of life?) The face-offs are surprising and unusual, tough calls to make for each judge. It was nice to see three Asian cookbooks in the tournament this year.
The Piglet is a fun and great for focused discussion on cookbooks and home cooking. Now if Asian Tofu was reviewed against another tofu book, that would be a different situation . . .
Seriously, the bottom line is this: There are tons of cookbooks published each year and to get into the ring with 16 of the best -- that's winning already.
Do you agree or disagree with Dufresne's call? Read his review and vote!
Related posts:
My thoughts on when Asian Tofu bested Jerusalem (the NY Yankees of cookbooks)Fried Ginger Chicken (Karaage) from Japanese Farm FoodPosted in Asian Tofu, Cookbooks | Permalink | |
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Comments Piglet Cookbook Face-Off: Asian Tofu vs. Japanese Farm FoodToday, the Piglet cookbook tournament released Chef Wylie Dufresne's judgment of Asian Tofu versus Japanese Farm Food. A very accomplished chef known for his work in molecular gastronomy, Dufresne is a thoughtful person. At the outset he wrote, "I wondered if it was not imbalanced to compare the two."
Nancy Hachisu's book, which I cooked from earlier, is a unique survey of a cuisine whereas tofu is a single-subject book that spans the Pacific Ocean. One is relatively broad and the other hyper-specific. We're talking oranges vs. kumquats.
Dufresne cooked a couple of recipes from each of our works and deemed it a stalemate. At the end of the day, it boiled down to pictures and presentation. Japanese Farm Food prevailed over Asian Tofu.
Am I sore? Not really. Dissappointed? Yes, but frankly, not by much. Dufresne's review, just like all the others, was subjective. (Ain't that most of life?) The face-offs are surprising and unusual, tough calls to make for each judge. It was nice to see three Asian cookbooks in the tournament this year.
The Piglet is a fun and great for focused discussion on cookbooks and home cooking. Now if Asian Tofu was reviewed against another tofu book, that would be a different situation . . .
Seriously, the bottom line is this: There are tons of cookbooks published each year and to get into the ring with 16 of the best -- that's winning already.
Do you agree or disagree with Dufresne's call? Read his review and vote!
Related posts:
My thoughts on when Asian Tofu bested Jerusalem (the NY Yankees of cookbooks)Fried Ginger Chicken (Karaage) from Japanese Farm Food Stay Connected
Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."— Kate Williams, Serious Eats 2012 Favorite Cookbooks
"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion
"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel
"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe
Book info, reviews, radio & TV . . .Classes & Events4-hrs @LoveAppleFarms, Santa Cruz
Sun, Feb 24, 12-4pm: DIY Asian Tofu ++ {nearly full}
Sat, Mar 16, 12-4pm: Get Into the Viet Kitchen!
Sat, Apr 20, 12-4pm:Asian Dumplings (just added)
5-hrs @SFCooking, San Francisco
Sat, Mar 23, 10am-3pm: Homemade Tofu & Yuba too
Sun, Mar 24, 10am-3pm: Asian Dumplings (waitlist)
Sun, Apr 7, 10am-3pm: Asian Dumplings (just added!)
35th Annual IACP Conference, San Francisco
Sat, Apr 6: Hands-on tofu class
Tues, Apr 9: Beyond Takeout -- Chinese food in US
1/2 day @Cakebreadwines, Rutherford
Sat, May 18, 9:30am-early afternoon: Viet Spring Celebration (cooking class, winery tour & luncheon)
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