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- 240 Seiten
- 9 Lesestunden
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From sleek, silken tofu with delicate toppings to piping-hot fried satchels in robust sauces, tofu serves as a versatile canvas for the intricate flavors that Asian and vegetarian cooks cherish. Embraced in America as a healthy, affordable ingredient, tofu has found its way into sophisticated dining, yet often remains hidden in Western dishes. In her third cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a prominent place on every table. Nearly 100 recipes explore authentic ancient fare and modern twists that reflect the culinary spirit of East, Southeast, and South Asia. Featuring favorites from Japan, Korea, Thailand, and India, as well as dishes from cities like Taipei and New York, Andrea demystifies tofu while sharing personal stories and insights from top tofu artisans. For those looking to enhance their skills, a tofu tutorial outlines making techniques, encouraging experimentation with homemade varieties. Time-pressed cooks need not worry; most recipes work well with store-bought tofu. While some traditional dishes combine tofu with meat, the collection is predominantly vegetarian and vegan, showcasing creations like Spiced Tofu and Coconut in Banana Leaf. Innovations such as Okara Doughnuts reveal tofu’s playful side, making this an ideal guide for health- and eco-conscious eaters.
Buchkauf
Asian Tofu, Andrea Quynhgiao Nguyen
- Sprache
- Erscheinungsdatum
- 2012
- product-detail.submit-box.info.binding
- (Hardcover)
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