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.