There are a number of dumpling fillings that rely on tofu -- Korean and vegetarian ones in particular. If you're into exploring the world of tofu (for dumplings or not), check out my new book, Asian Tofu, to be released on Tuesday, February 28.
Preview copies have been going out to media folks. I've been waiting for the green light to show you the insides of the book. Last Thursday, Ten Speed Press and Random House posted sample content for public perusal at their Recipe Club website. For your convenience, I'm reposting the information here.
First up is one of the videos from the Asian Tofu enhanced ebook. The clip offers tips for understanding different kinds of tofu textures, which can be tricky to figure out at the store. I cover the main types used in the book:
Along with these kinds of instructional videos, we also embedded travelogue videos in the enhanced edition. Those are among the great add-ons that you can include in digital publications.
Whether you're into a hardcover or digital cookbook, it boils down to the recipes at the end of the day. For a sense of the nearly 100 recipes, check out some pages from the book's interior. The viewing screen below is handy for a quick scan. To cook the recipe sampler -- a Japanese soup, Chinese stir-fry, Japanese salad, and Indian crepe -- click on the cloud-like icon with an arrow at the bottom of the screen to download the pages as a pdf document.
I hope you like what we're publishing. If you do, please help me spread the word. Thanks much.
For more details on Asian Tofu (book reviews, description, and Mighty Team Tofu of collaborators and contributors) see this page on Viet World Kitchen.