An alphabet-book approach to exploring the beauty and richness of the Chinese culture.

A beautifully illustrated biography of a man whose philosophy shaped the course of Chinese history: the great teacher Confucius.

Nanami has two grandmothers: Baachan, who lives with her family in Japan, and Gram, who lives in Maine. When Gram comes to visit Japan for the first time, Baachan takes them on a trip to the seashore to gather Wakame, a long, curvy seaweed that floats near the shore. While the three gather their equipment and ride the streetcar toward the beach, Baachan explains about Wakame and other seaweeds. Gram remembers how some seaweeds are used in Maine, and Nanami translates for them both. By the end of the day, Nanami's two grandmothers discover that they have much in common despite being from countries that were on opposing sides in the war they both remember vividly. Now, looking out across the beach at the surfers, dog-walkers, and seaweed gatherers, they share an understanding of this precious peace.

From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. Asian Tofu’s nearly 100 recipes explore authentic,ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way. For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu’s more playful side. For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.

The Japanese legend of Maneki Neko, the beckoning cat, who is a symbol of good luck and good fortune in many Asian countries. In a small Japanese village, a poor monk and his cat Tama live a simple life at the Kotoku Monastery. One day, a great storm passes through the village, and Tama is caught in the rain outside the temple. She waits under the eaves of a small shrine, cleaning her face and whiskers as best she can with her paw. A noble samurai is also passing through, and stops his horse under the cover of a large tree. But through the rain, what does he see? A cat with a raised paw, beckoning him forward? Curious, the samurai urges his horse forward. Just then, a bolt of lightning flashes and strikes the tree behind him, splitting it in two. The beckoning cat has saved his life. In his gratitude, the samurai brings riches to the small temple and the monk, who shares his wealth with the village. So goes the Japanese legend of Maneki Neko, the beckoning cat. And to this day, the cat with raised paw beckoning guests is a symbol of good luck and good fortune in many Asian countries.

"Presents stories of kings and queens, generals, battles, and courtiers from the Zhou Dynasty, when China was ruled by kings from 1046 BC to 221 BC. It was the period before the country was unified under a single emperor, when each state schemed to become more powerful than its neighbor, leading to many exciting stories populated by famous historical figures"--Jacket.

This is the book that started the Tofu Revolution worldwide, beginning in the 1970s. An integrated approach to the subject of one food - history, nutrition, culture. recipes, how to make tofu on a home scale and commercially, recipes, bibliography.