If you move in food-obsessive circles, you'll see certain recipes become cult projects. David Chang's ramen from the Momofuku Cookbook. Modernist Cuisine's pressure-cooker caramelized carrot soup. Chad Robertson's master bread recipe in Tartine Bread. SFoodie suspects the next one will be tofu from Andrea Nguyen's new cookbook, Asian Tofu.
The Santa Cruz-based writer, author of Into the Vietnamese Kitchen and Asian Dumplings, has just come out with a gorgeous new book honoring soybean curd in all its forms: silken, pressed, custard, fermented. The recipes reflect cuisines from India to Japan; some are vegetarian, others aren't.
The core of her book is a series of master recipes that teach readers how to make soy milk and several kinds of tofu at home. The ingredients and equipment aren't difficult to come by, especially if you live near Japantown, and instructions are spelled out in clear detail.
Andrea Nguyen's Asian Tofu Reading
Where: Omnivore Books, 3885a Cesar Chavez (at Church), 282-4712.