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Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (Anglais) Relié – 1 mai 2012

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Book by Andrea Nguyen

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Détails sur le produit

  • Relié: 240 pages
  • Editeur : Ten Speed Press; Édition : 1 (1 mai 2012)
  • Langue : Anglais
  • ISBN-10: 1607740257
  • ISBN-13: 978-1607740254
  • Dimensions du produit: 23,6 x 2,3 x 23,4 cm
  • Moyenne des commentaires client : 5.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 46.211 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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1 internautes sur 1 ont trouvé ce commentaire utile  Par Anaïs sur 11 mars 2014
Format: Relié Achat vérifié
Pour vous qui voulez faire votre tofu, vous qui voulez en apprendre plus sur les genres de tofu, ... TOUT EST LA!!! Mais c'est en anglais...
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Commentaires client les plus utiles sur (beta) 39 commentaires
41 internautes sur 41 ont trouvé ce commentaire utile 
A real find! 10 mars 2012
Par Wonton Excess - Publié sur
Format: Format Kindle Achat vérifié
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.
32 internautes sur 33 ont trouvé ce commentaire utile 
Great recipes and information 31 mai 2012
Par Graciela G. - Publié sur
Format: Relié Achat vérifié
I've had this book for about a week and I've already made block tofu as well as tofu pudding. Both were a success and incredibly easy to make the first time around. All the utensils/cookware/gadgets you need are probably already in your kitchen (large pot, strainer, slotted spoon, blender, etc). You don't even need a thermometer and obsess over hitting the right temperature. So there's no need to buy another thing for your kitchen just to make tofu. The only thing I didn't have was the tofu mold but I fashioned one from a half gallon carton with holes punched on the bottom. I used a jar filled with water as my "weight" for firm block tofu. So that took care of that problem (though now I might buy a proper mold since I'm never buying the supermarket stuff again!).

The instructions are very easy to follow and detailed. The author provides a list of ingredients you will need along with the various options you can use for coagulants. I used food-grade gypsum, which I bought on Amazon, but you can even use Epsom salts. You will need to get dry soybeans, which I haven't seen at my local market so I ordered 4 pounds of organic soybeans online at a reasonable price. I'm sure you can find some at an asian grocery store if you have one available to you.

Now, it's true that there are thousands of instructions on the web to make tofu. But I like that this book goes deeper into some history about tofu. Every chapter opens with the author recounting her travels to a certain place and how tofu is used by various peoples and what it means to them. So it's not just a how-to for tofu making, it also offers good stories and information. I found myself cuddling up to the book and reading it for the sake of just reading it. I especially liked reading about artisans making tofu and families migrating to the US who had to make their own if they wanted to have any tofu.

As far as the recipes go, I have no idea how authentic they are, but the ones I cooked from are delicious! Some are vegetarian, some are not. I, myself, am vegetarian and I think the dishes with meat can easily be adapted with seitan or some other mock meat. If you eat meat, then it might shock you to find meat in a tofu book. Fear not. As the author points out, Asian cuisine doesn't delegate tofu to vegetarian fare, but rather, meat and tofu are used together and play off each other's tastes. So the recipes are great for just about anyone. The instructions for the recipes are also easy to follow and there aren't ingredients that are hard to find.

Overall, a great guide for making tofu, awesome recipes to kick up tofu from bland to ka-pow!, and just plain fun.
30 internautes sur 33 ont trouvé ce commentaire utile 
It's One of My Best 23 mars 2012
Par James A. Perley - Publié sur
Format: Format Kindle avec audio/vidéo Achat vérifié
I've started making tofu. My first attempts were flops. After experimenting, I progressed to the point where my fresh firm tofu is a thousands times better than the store bought tofu and much cheaper. I!ve been using white vinegar instead of the more expensive nigari. I've noticed no difference between tofu made with white vinegar and nigari. None of the sour vinegar taste that you might expect. I think the cookbook is one of my best.
18 internautes sur 20 ont trouvé ce commentaire utile 
Comprehensive & Informative 5 mars 2012
Par Martin Nieznanski - Publié sur
Format: Relié Achat vérifié
I received my copy of "Asian Tofu" about a week after taking a tofu making class at Hodo Soy in Oakland, CA. This book is indispensable to me now, and has clarified more of the tofu making process for me than the hands on workshop did! I'm pretty familiar with a lot of recipes and preparing tofu--but this book has given me a lot more things to try out. Highly recommended if you're a fan of the tofu block!
12 internautes sur 13 ont trouvé ce commentaire utile 
Finally, fresh tofu! 15 septembre 2012
Par Leslie M. - Publié sur
Format: Relié Achat vérifié
With no fresh tofu in my area, and the closest source about 60 miles away, I was looking for a way make it for my family without having to spend a fortune on equipment. This book came to my rescue. Her recipe is simple and requires only equipment that you probably have on hand (soy milk maker not needed!)The process has detailed instructions and pictures to tell you exactly what to look for and how to troubleshoot if you have problems. I made tofu for the first time this morning, and it came out perfect! I followed her suggestions and used the lees (a byproduct of the tofu-making process) for her Ginger Chocolate Chip Cookie recipe. My family loves them. I've already got more beans soaking for a second batch. While making tofu takes time, the results are well worth it. This could be come a habit for us.
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