Andrea Nguyen
Author & Teacher
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Featured in & reviewed by Martha Stewart Living, Serious Eats, Splendid Table, Tasting Table, Huffington Post
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Asian Tofu
See the book trailer, get ebook info, sample content.
Available at: Amazon, Barnes & Noble, iBooks, IndieBound
Into the Vietnamese Kitchen
Available at: Amazon, Barnes & Noble, iBooks, IndieBound
Asian Dumplings
Info on e-book w/ videos!
Available at: Amazon, Barnes & Noble, iBooks, IndieBound
Asian Market Shopper
mobile app is here!
Available at iTunes store
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April 05, 2012Serious Eats Cooks up Asian Tofu (+ book giveaways)This week, SeriousEats.com is featuring the Asian Tofu cookbook. It's part of their "Cook the Book" series in which they pick a noteworthy book and then present a number of recipes from the publication. There's also a giveaway of the selected work. In 2009, they featured Into the Vietnamese Kitchen in a similar fashion; Serious Eats has also cooked lots from Asian Dumplings.
Right now, Asian Tofu is under Serious Eats's microscope. Caroline Russock is currently in charge of the column, and she knows her stuff. On Monday, Caroline started things off with these comments:
A whole cookbook devoted to tofu? Yes, please. Andrea Nguyen's newly released Asian Tofu is a gorgeous guide to all things bean curd. Beginning with recipes for making your own tofu at home, Nguyen acts as a guide through the world of tofu enjoyment, a world that goes way beyond tofu's health food store staple reputation.She's put together a colorful selection of tofu recipes designed highlight the wonderfully versatile world of bean curd. She takes us to Java by way of Spiced Tofu and Coconut in Banana Leaf, to Korea with Tofu with Kimchi and Pork Belly, to China for Fermented Tofu, Lemongrass, and Goat Skewers, ending up with a sweet selection of tofu based desserts including Tofu Blancmange with Cured Pineapple and Lime.If boring and dull are your usual tofu descriptors, this week we're going to change your tone with recipes from Asian Tofu.Then she continued her thoughtful review of the cookbook through a series of Asian Tofu recipes that include:
Chilled Tofu with Crunchy Baby Sardines Saag Soy PaneerSilken Tofu and Edamame SoupWhite Tofu, Sesame and Vegetable SaladTofu with Kimchi and Pork Belly (photo at the top)There are five (5!) copies of Asian Tofu that will be given away. To enter the Cook the Book drawing, go to the Serious Eats page and enter a comment about your most enjoyable tofu moment! Good luck.
P.S. You can increase your odds of winning by entering another Asian Tofu cookbook giveaway at the Miso Hungry website (deadline for entry is Monday, 4/9/12). While you're there, listen to me on the "Tofu Nerds" podcast!
Posted in Asian Tofu, Recipes: All, Recipes: Appetizer and Snack, Recipes: Salad, Recipes: Soup, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink | | Comments Serious Eats Cooks up Asian Tofu (+ book giveaways)
This week, SeriousEats.com is featuring the Asian Tofu cookbook. It's part of their "Cook the Book" series in which they pick a noteworthy book and then present a number of recipes from the publication. There's also a giveaway of the selected work. In 2009, they featured Into the Vietnamese Kitchen in a similar fashion; Serious Eats has also cooked lots from Asian Dumplings.
Right now, Asian Tofu is under Serious Eats's microscope. Caroline Russock is currently in charge of the column, and she knows her stuff. On Monday, Caroline started things off with these comments: Be Connected
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EventsDemo, Tasting & Signing
Sat., May 12, 1-2pm
Macy's Valley Fair
San Jose, CA
Talking Tofu on TV Click for more . . . Viet World Kitchen | Copyright 2002-2012 by Andrea Nguyen | Privacy Policy document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2012/04/serious-eats-cooks-up-asian-tofu-a-giveaway.html", c5: "", c6: "", c15: ""});
Monday, May 14, 3pm
"Foodie Call" on 7Live
ABC7 News, SF, CA
Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish carne de vinho e alhos--the name "vindaloo" a garbled pronunciation of vinho e alhos--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where karee raisu (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.
The Moosewood Collective has had big vegetarian cookbook success with other collections. The main aim of this addition to their list is to offer much-needed help to those who need recipes for speedy preparation. Most take less than 30 minutes preparation. Recipes include stir-fries, salads, sandwiches, bean dips, soups, scones, pancakes and desserts. Almost all are vegan, with dairy products offered only as optional extras, though there is a separate section on fish and eggs. Winner of the 1995 James Beard Award for vegetarian cookbooks.