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Cookbook Review

In her kitchen, bean curd is never boring

Andrea Nguyen, author of “Asian Tofu.’’ Andrea Nguyen, author of “Asian Tofu.’’
By T. Susan Chang
Globe Correspondent / June 13, 2012
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If you want to learn about the exacting process that turns soy milk into tofu (or do it yourself), you can in “Asian Tofu,” by veteran author Andrea Nguyen. If you need a picture of a fermented tofu jar so you can find it at the Asian market, it’s here. And if you want to get beyond the tofu that merely subs in for pork at your local Chinese establishment, or floats in a bowl of miso soup, well, welcome to the world of bean curd, ever so much more savory and varied than you thought

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Cookbook Review

Asian Tofu

By Andrea Nguyen

Ten Speed, 272 pp., $30