Asian Tofu Update: Second Pages and Photo Proofs!

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Asian Tofu
Release date: Feb. 28, 2012
Pre-order at Amazon, Barnes & Noble, iBooks

Asian Market Shopper
mobile app is here!
"Never Be Lost in an Asian Grocery Again"
-- L. Andriani, Oprah.com

Asian Dumplings
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Enhanced e-book with how-to videos now available!
Available at: Amazon, Barnes & Noble, iBooks

Into the Vietnamese Kitchen
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Available at: Amazon, Barnes & Noble, iBooksRecent PostsAsian Market Shopper app in action! (video)Asian Tofu Update: Second Pages and Photo Proofs!How to Make Vietnamese Coffee (video)Tolerance Test: Are Gluten-Free Asian Ingredients for You?Refrigerator Gold: Leftover Corn Cakes and Chile SauceMoon Cakes: Love or Hate Them?New Crop of Asian Americans in FarmingFurikake Caramel Corn RecipeBarley and Asian Herb SaladAsian Tofu Update: Cover EvolutionAwards + Praise
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2007 Best Asian Cookbook

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2010 Best Single Subject Cookbook
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2007 Best Int'l Cookbook

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September 27, 2011Asian Tofu Update: Second Pages and Photo Proofs!

On Monday afternoon I sent back the second round of proofs for the Asian Tofu cookbook to my editor at Ten Speed Press. It’s a part of the process that always puts me in a low-grade state of panic. The first set of proofs seemed like a cakewalk because I knew that there would be a second one. But the second pass on the book pages is more or less the last look.

You may ask: What happened with the first set? Why does Andrea keep re-reading stuff? Why isn’t Asian Tofu out yet?

Well, just because you write something doesn’t mean that your words are printed verbatim. Publishing is akin to fine tuning a car or sanding a piece of wood. You keep tweaking – adjusting the screws until things hum smoothly or making a few more passes with sand paper until the wood feels silky. At a certain point, you’ve done enough and move on.

That said, after I sent back corrections on the first set of page proofs, Editor Melissa Moore reviewed them and combined them with her own edits and that of a proofreader. (Before I got the first pages, a copyeditor and I had already made an initial round of edits to the manuscript.)

In addition to making changes to the text, Melissa and I decided to move several photos and recipes. We wanted to tinker with the layout to ensure a nice pacing of images and text. Though the text and photos fit just right in the number of pages we calculated, we wanted to rearrange a few things to craft a more engaging cookbook.

Among the changes was the new title page that you see at the top of this post. It’s different than the one you saw in the post on first pages:

I like the new one because it’s upbeat in color and captures the vibe of the subject. The first photo we tried was stunning and artful, albeit the pewter background on the title page seemed severe for  the "Welcome!" part of the book. Plus, a door is a great opening metaphor for a book, don’t you think? (If you recall, we made a similar call on the book cover.)

The new title page was part of a PDF file that Melissa sent along with the second set of page proofs. It was terrific to review Asian Tofu on paper and on screen.  

In the past, I’d only had the printout to work with, but with the electronic version in hand too, I could review the colors of the images and recipe flow to best approximate the reader’s experience. I scanned and read the book to catch typos and make another round of edits.

My go-to resources and tools for reviewing proofs included:

Notebooks of interviews and recipes details (I filled two big ones and two little ones)Style sheets and style manuals to keep me consistent on the nitty gritty and prevent me from going crazy. For example, it is “moderately hot chile,” “moderately-hot chile,” or “medium-hot chile”?Foreign dictionaries to verify terms, such as the pinyin (Romanized form) of Chinese characters. List of correction symbols so I can use shorthand to indicate edits on the printout, such as: “ital” = italics, “#” = insert space, “^” = insert A mechanical pencil and Magic Rub eraser in case I change my mind on an edit, which happens often. The eraser functions as my delete and backspace buttons.

If I had been on the fence about something, the second pages gave me another look. Late Sunday night, I said to myself, “That’s it. Let go.” And I did.

Photo Test Proofs

But then on Monday morning, I woke up and thought of one last thing to check. There’s always something to check on right? As I was leafing through the printout one last time, the doorbell rang. It was FedEx delivering the photo test proofs.

Melissa said that the test proofs had arrived early from Asia (where many publishers print these days) so she let me take a look. I don’t normally review the images after we shoot them, and leave it up to the editor and designer to make the technical calls. But Melissa wanted to keep me in the loop on the process. In exchange, I promised to send them back with the second page proofs!

I cleared the dining table, opened up the tofu printer proofs, and laid them out. There were two sets of 16 images total. Half of them are printed upside down. If you turn the proof sheet, you'd see a row of images as they would appear in the finished book.  

The proofs were tests that Melissa and Art Director Elizabeth (Betsy) Stromberg did to make sure that the studio shots turned out looking gorgeous on the coated paper that they’d chosen.  Betsy deemed the photo test proofs to be very good but she and Melissa wanted me to check them out too. Being privy to this part of the book making process was totally cool.

Ten Speed Press makes books the old fashioned way, with each publication being individual. A publication’s finished size (called “trim size”), choice of paper, and binding are all part of the decision making process. Most readers are unaware of those factors when they open up a book and the pages gracefully fall into place. For old- school publishers and book lovers, those little details are among the marks of a book crafted with extra care.

I’d seen the Asian Tofu images in so many ways: At photographer Maren Caruso’s studio, in black and white on the printout, on screen via a PDF. Seeing the photos as calibrated, full-color images on paper was awesome, not only because they were spectacular but also because they represented a couple of years of work and a big team effort.

Having checked the proofs and looked at the images, I was satisfied and ready to send everything back to Ten Speed Press. Onwards and upwards!

Related posts: 

Asian Tofu Update: Cover EvolutionAsian Tofu Update: First PagesBehind the Scenes of the Asian Dumplings Photoshoot (with photographer Penny De Los Santos and stylist Karen Shinto)Creating Ethan Stowell's New Italian Italian Kitchen: Interview with editor Melissa Moore (for more details on how cookbooks are made) Posted in Asian Tofu, Books | Permalink

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Amazing! Looks gorgeous. Congrats!

Posted by:Monica Bhide |September 28, 2011 at 09:56 AM

Looks gorgeous. Haha, I had that same tiny Chinese dictionary for YEARS. Saved my butt in classes.

Posted by:Tami |September 28, 2011 at 11:12 AM

Everything looks so awesome, Andrea. It makes me realize the process doesn't end with the manuscript;)

I'm looking very forward to your finished book!

Posted by:Marvin |September 28, 2011 at 01:39 PM

Thanks, everyone! It means a lot to have your support. :)

Posted by:Andrea Nguyen |September 28, 2011 at 03:37 PM

I had that same tiny Chinese dictionary for YEARS. Saved my butt in classes.It makes me realize the process doesn't end with the manuscript..

Posted by:web design bangalore |September 28, 2011 at 10:21 PM

Though we haven't met, I'm a long time fan of yours. The book looks great. I just preordered it on Amazon. It will be a long wait until February!

Posted by:Jane |September 29, 2011 at 12:47 PM

Jane -- Thanks so much for pre-ordering the book!

Posted by:Andrea Nguyen |September 29, 2011 at 06:10 PM

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EventsONLINE LIVE Q&A
Washington Post's "Free Range on Food"
Sept 21, 12-1pm (EST)
Click to jump to the site & join the convo. I'm subbing for Editor Joe Yonan to field Q's about tofu!

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Asian Tofu Update: First Pages

Asian Tofu Update: First Pages - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

Andrea Nguyen
Author & Teacher

Send a messageMy Publications

Asian Tofu
Release date: Feb. 28, 2012
available for pre-order

Asian Market Shopper
mobile app is here!
"Never Be Lost in an Asian Grocery Again"
-- L. Andriani, Oprah.com

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 PM

I am so, so, SO excited to see it. And, hey - I recognize those tofu pockets!
:)

Posted by:Diane |August 18, 2011 at 07:59 PM

So excited to have your next book!

Posted by:Ellen Rigsby |August 18, 2011 at 08:21 PM

Thanks, Tuty, Diane and Ellen!

Diane -- thanks for being such a fabulous recipe tester.

Posted by:Andrea Nguyen |August 18, 2011 at 09:13 PM

Assuming 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

Posted by:Lori |August 19, 2011 at 05:44 AM

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 AM

Good luck Andrea!!! I know it will be beyond awesome. :)

Posted by:Tami |August 19, 2011 at 10:17 AM

Lori: 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 AM

Even 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 PM

Bee: 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

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EventsPANEL DISCUSSION
National Street Food Conference
August 21, 1:30-3pm
San Francisco, Ft. Mason Ctr
Join me and other writers and chefs to chat about the glories of eating on the street!

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