Woohoo -- now I can finally share a bit of the Asian Tofu cookbook with you! I've been cooking from my one copy and petting its cover, which has spot-gloss text so that all the letters are slightly reflective and raised. (That's the book design geek in me.)
Asian Tofu releases next week on February 28. Preview copies have been going out to media folks. I've been waiting for the green light to show you the insides of the book. Yesterday, Ten Speed Press and Random House posted sample content for public perusal at their Recipe Club website. For your convenience, I'm reposting the information here.
First up is one of the videos from the Asian Tofu enhanced ebook. The clip offers tips for understanding different kinds of tofu textures, which can be tricky to figure out at the store. I cover the main types used in the book:
Video by Ten Speed Press and Jaded Palate Productions
Along with these kinds of instructional videos, we also embedded travelogue videos in the enhanced edition. Those are among the great add-ons that you can include in digital publications.
Whether you're into a hardcover or digital cookbook, it boils down to the recipes at the end of the day. For a sense of the nearly 100 recipes, check out some pages from the book's interior. The viewing screen below is handy for a quick scan. To cook the recipe sampler -- a Japanese soup, Chinese stir-fry, Japanese salad, and Indian crepe -- click on the cloud-like icon with an arrow at the bottom of the screen to download the pages as a pdf document.
I hope you like what we're publishing next week. If you do, please help me spread the word. Thanks much.
For more details on Asian Tofu (book reviews, description, and Mighty Team Tofu of collaborators and contributors) see this page. The Asian Tofu preview video trailer will also give you the scoop.
maggie
What an informative video! Tofu is an acquired taste (just as cheese can be for Asian palates, or rare meat and salad for the Chinese), and I'm sure your book will help to dispel the commonly held assumption that tofu is bland. I look forward to being able to purchase this book.
Andrea Nguyen
Thank you very much, Maggie! Cheers to more delicious tofu!
Kclaughed
Love my copy of the book. And I enjoyed your interview on The Splendid Table. I hope that you had fun.
Any suggestions for people like me who are severly allergic to all forms of seafood and seaweed? So many of Asian Tofu recipes contain these ingredients. I enjoy tofu and traditional Asian spice blends but can't eat fish sauce,nigari, etc.
Thanks in advance and again, the book is a great read and visual delight.
Emma
Hi-
I went to buy the enhanced ebook, and saw it said the videos etc were only available on iPads and iPhones. Is this correct?
Thanks, Emma
Andrea Nguyen
Hi Emma -- Sorry for the confusion. The Asian Tofu enhanced ebook is available for the Nook Color and Apple products. Maybe Kindle Fire will come on board later; there are discussions now.
See this post on the enhanced ebook:
http://www.vietworldkitchen.com/blog/2012/03/asian-tofu-enhanced-ebook.html
Thanks for your interest,
Andrea
krill oil with primrose
While traditionally one needs to buy ingredients listed in recipes, modern technology brought tools that enable reverse recipe lookup users list ingredients they have, and the tool retrieves recipes they can make. Thanks.