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, by Andrea Nguyen Andrea Quynhgiao Nguyen
Download Ebook , by Andrea Nguyen Andrea Quynhgiao Nguyen
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Product details
File Size: 27026 KB
Print Length: 242 pages
Publisher: Ten Speed Press; 1 edition (February 28, 2012)
Publication Date: February 28, 2012
Sold by: Random House LLC
Language: English
ASIN: B00540NWOM
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Amazon Best Sellers Rank:
#391,022 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
This is a wonderful book by a real expert on everything you can make with soybeans, Andrea Nguyen! I loved her enhanced ebook on making soy milk and tofu at home, which got me started on my soy journey. It was a no-brainer that I had to have this book as well. I am now making soy milk, tofu, soy yogurt, and even okara (soy pulp) recipes. My family eats a plant-based diet, so being able to make my own tofu is a huge benefit! The taste and quality are unmatched by anything you can buy in the store. Andrea recommends having certain kitchen equipment items that make the process much easier and I have taken--and run with--each of them. The two most important were a nonstick stockpot (I bought the T-fal 12 quart stockpot) and unbleached 100% cotton muslin fabric, which I cut into 24" squares and use to strain the soy milk. With the right tools, making soy milk and tofu is really not hard at all and well worth the effort!
I was disappointed when my local health food store stopped carrying my favorite brand of tofu. My remaining choices were not that tasty to me, so I decided to learn how to make my own tofu. I love learning new things, and this sounded like a lot of fun. However, the idea still intimidated me.Fortunately, this cookbook took me through every stage of making tofu. The steps were very concise and eliminated the guesswork for me. I don't own a soy milk maker, so I followed her directions for making it from scratch. It really is a lot of work, but I found the process to be rewarding and calming. I would buy a soy milk maker if I made larger quantities of tofu, but I only have to feed myself.This cookbook truly taught me how to successfully make tofu. Not only that, it introduced me to many forms of tofu that I was unfamiliar with. I have enjoyed experimenting with techniques and flavors, and have greatly expanded my knowledge of tofu. The tea smoked pressed tofu was a nice surprise and I've made it several times. The tofu skin was also new to me, and I enjoyed making it along with the companion recipes in the book.I expected the book to offer detailed directions for making tofu, and it provided so much more than I anticipated. I was surprised by the number of recipes in this cookbook. The photos in the book are gorgeous and mouth-watering. The book even includes recipes for Asian sauces such as Thai chili sauce from scratch. There are a variety of seasoned soy sauces that are perfect for dressing simple tofu, but also work well integrated into more complex recipes.I've had this cookbook for almost a year and I've referred to it many times. It quickly became one of my favorite cookbooks and is one I doubt I'll ever part with.
After reading a lot of reviews on-line it seemed too much of a pain to try and make tofu at home. Then, however, I found this book on Amazon and figured I'd give it a try. This is a well written book with clear instructions. I read the basics when the book arrived and then ordered gypsum and a plastic press. In her book she states she doesn't much care to use a soy milk machine, as it cannot hold 8 cups of water. So... I simply did 2 batches, one right after the other, using 4 cups of water and 1/2 the amount of soybeans called for in each batch. As I strained the milk from the pulp for the first batch, my second batch of milk was being made in my soy milk machine. When my second batch was complete, I strained the milk from the pulp and proceeded to cook it the second time on the stove, adding the coagulant and so forth. Following her instructions was easy and I am happy to say - my very first batch of tofu turned out perfectly. It's a personal thing, but, I really like knowing what's going into my food and exactly under what conditions my food is being made.
I heard Andrea Nguyen interviewed on the radio last weekend and immediately afterward bought this book. Her recipe for tofu is straightforward, precise, and full of useful information to ensure that anyone can replicate her results. I had tried to make tofu before using recipes I had read in magazines, but none was successful, even after several tries. The recipe for firm tofu in this book (the first I tried) was a knock-out success on the first go, and so was the silken tofu. Living in a small town in New Zealand where fresh tofu is simply not available, this book has completely revolutionised our cooking, and I can see that I will now be adding a few batches of tofu to my weekly routine.
Narratives are easy to read and informative. Topics are well researched and the recipes are wide ranging and thorough. Each recipe is easy to follow and most are well within the reach of even casual home cooks. The tutorial on how to make your own tofu was appreciated because in my neck of the woods it requires a drive of at least 30 minutes to obtain even the most basic types of tofu.Photographs are excellent and show techniques where appropriate and finished dishes in a very appetizing light.Highly recommended.
Wonderful cookbook about everything tofu. Taught me a lot just skimming thru book, recipes, different sauces, how to make tofu, differences in tofu depending on country where it was made, etc. I am very happy with this cookbook opening my eyes to the possibilities that tofu can bring to the table.
I have been making tofu for a while now plus I used to make it many decades ago but this book was a very nice adjunct to what I already knew. So many ways to not only make tofu but interesting stories of Nguyen's family, friends and acquaintances who also came to this country and their journey to becoming American with tofu still being in their daily lives. Lots of information you probably are not going to find in other books about tofu making.Have enjoyed reading the stories, incorporating some of her tofu making techniques and will eventually try some of the more innovative dishes. Lovely and informative book on soy beans and tofu making with the added benefit of learning something about the author, her likes and the people she has known who also make tofu to sell.
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