When I write a cookbook, I take reference photos of the dishes and squirrel them away for recipe testers as well as for my editor, designer, stylists, and photographer. I don't write recipes for cupcakes and meatballs. My topics are often unfamiliar to people that I collaborate with and I can communicate easily and quickly with photos. I call them reference shots.
With Asian Tofu, we inserted lots of pictures into the finished book. However, for the sake of space and aesthetics, we had to leave others out. I am not one for cramming a zillion images into a work because it can distract from the actual recipes.
I love what we did to convey the infinite possibilities of tofu. It's fascinating. Late last night, I reviewed a bunch of the original reference shots that I took, in addition to a few that stylist and tester Karen Shinto sent me. I got wistful and organized an image gallery of the recipes on Flickr.
Looking at the photos, I got to relive the bookmaking process. It was three (3) year's worth of work that involved a global group of friends and colleagues. I'm darn proud of what Team Tofu produced.
Here are the 80 images for you to check out. They capture about 95% of the recipes in the book. If you have the book, use these as your reference shots! Just curious? Check out the images to see what you can make from humble bean curd.
If the slideshow is not visible, jump to Flickr to view it.
One of the reasons why I got emotional about Asian Tofu was because I just signed a contract for a new project. It's my fourth publication with Ten Speed Press. Get ready for The Banh Mi Handbook!
It'll be a fun book, I promise. When is it coming out? Spring 2014. Seems like a ways away but it's really just around the corner. [Check out a preview of The Banh Mi Handbook.]
Don't worry, I won't stop thinking about dumplings, tofu, and other delicious Asian dishes. But now you know what I'm also obsessing about.
Chris
Pretty exciting. I look forward to the new book!
Sorry if I missed it but any news on the enhanced update/re-release to the digital "Into the Vietnamese Kitchen"? I have been holding out on buying it on Kindle. Should I bother waiting any longer?
terri
congratulations-how exciting! can't wait for your new book to come out. and of course, if you need any recipe testers, i'd love to help.
Scotty Harris
Is it available for pre-order yet. 😉 But tell me you will have the ultimate banh mi bun/roll recipe. I still don't have one that I love.
Andrea Nguyen
Hi Chris,
Buy, buy, buy. We're not going to do an enhanced version of Into the Vietnamese Kitchen. It's just in a straight ahead ebook, with no additional video extras. Thanks for asking! 😀
Andrea Nguyen
Thanks, Terri! Email me about recipe testing!
Andrea Nguyen
Scotty... you'll be baking the rolls soon enough. I've been working on it for months. 🙂
Onesheepthrill.wordpress.com
I am so excited! I can't find a classic banh mi where I live now. There's only a handful of places and they're usually fusion or grilled meats. I love the classic deli pork and pate. And the bread makes it! I grew up in Vancouver, so I think I'm spoiled with what I believe makes a good banh mi!
I'd love to be a recipe tester if you'd have one in Canada! 🙂
Robyn
I was delighted to find several banh mi variations in Tracey Lister & Andreas Pohls "Vietnamese Street Food" which you gave a heads up to recently. How exciting that you will be sharing a whole book!!!
In NZ there are few places selling banh mi, not sure of their 'authenticity' esp the bread. So in making my own, I've relied on ideas gleaned from the internet (this site included!!). I bake all my own bread and am on a quest to make a banh mi style baguette using the flours available here, and the techniques I've learned from baking other types of bread. I'm having lunch tomorrow with friends who have just been in Vietnam for a month. I asked them to eat lots of different banh mi for me and I'm looking forward to hearing what they tell me about bread textures and filling combinations.
Your other books have provided me with wonderful, reliable recipes, I will so be in line in our autumn 2014! Also look forward to hearing news of the project here from time to time.
Ling
Congratulations and I look forward to your new book. I really like your Asian Dumpling book and have been telling my friends about the Tofu book. Great photos and your explanations were so clear. I grew up eating tofu and really enjoy it and don't understand the people who scoff at it. Thank you for making tofu so delectable for the public. If you need additional recipe testers, I would love to do it too. I also can't find a good Vietnamese place near me.
Scotty Harris
I can't wait!
Linda @ My Foodgasm Journal
Congratulations - this is definitely a very exciting news. I love your recipe and how you make it so simple and stunning. Let me know if you need a recipe tester. I'll be more than willing to help.
Mike Yetter
I'm sure you have quite a few testers, but if you have any room....
I'm the Mike from the "Real men make tofu" blog post.
Anyway, good luck on the project.
Naomi
Congratulations on the new cook book, Andrea! I can't wait! Your work is amazing, I learn more and more from you with every recipe, and your cookbooks are an important contribution to the culinary landscape. Wooohooo!
julie
oh my goodness, i am so excited!! congratulations!! cannot wait to get my hands on this! and, like many above, i'd so love to have the opportunity to be a recipe tester if you need any more. so happy for you -- and for all us lucky readers. 🙂
Alice Vo Hughes
It'll be great if you did another Vietnamese cookbook!! Whatever you do, it'll be high quality and I'll be sure to add to my growing collection of Andrea Nguyen books. Thank you.
Andersay
Those photos make me want to try more recipes from the book! Made my first lot of tofu a couple of weeks ago with gypsum, using a mould a friend brought over from Korea - very nice. Looking forward to having some Korean style kimchi, pork & tofu stew for dinner tonight - mmm!
Andrea Nguyen
Thanks, Mike! Shoot me an email about testing.
Andrea Nguyen
Music to my tofu loving heart! Glad that the photo gallery inspires you to try a few more recipes from Asian Tofu.
Andrea Nguyen
Folks, wow -- glad to get so man thumbs up on the new book. If you are interested in testing, email me. Use the link at the top on the left.
Lori
Congratulations!
Marilou
I'd love to test your recipes too!
Marilou
Hi Andrea
I would love to be a recipe tester for your book. I tried to click on your email link, but somehow it isn't working for me.
The Sriracha Cookbook
So so so excited for this book! And thrilled to get to look through all your photos. As I sit in Leo's studio with Karen and team right now, it's even more inspiring to be able to flip through all of this! Congratulations on all of your success! Unbelievably glad that I got to meet you yesterday! Cheers!
Viva la Sriracha,
- Randy Clemens -
sansai
Fun, I'm looking forward to the new book. The best thing you've done for my homemade banh mi was the maggi seasoning from the recipe in ITVK. it was the missing ingredient and why mine never tasted like those I ate at Dakao just about everyday when I was at SJSU. On the peninsula, I live in San Carlos, it's nearly impossible to get a vietnamese french roll around here. Ranch 99 has a large, fresh roll until they sell out. Anyone have any suggestions? I haven't found any between San Mateo and Palo Alto. My old corner store in SF carries them from Bui Phong Bakery from Oakland. I buy them every time I'm in SF.
Chris
Sure thanks. Did you at one time make a comment about at least thinking of revising the book or have I gone mad? Just curious. The book is great as it is 🙂
Natasha
Dear Andrea,
I have found that tapioca contains cancer causing PCB.
The boba sight mentions making your own boba.
Do you have recipes to make homemade boba's w/o the danger of PCBs??
Natasha