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September 2005 | Features & Columns

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Features

Sushi in America

It Takes a Tough Man to Make Tender Tofu Stylish restaurants in the U.S. are making tofu every hour or shipping in rarefied kinds from Japan. Henry Alford tries to replicate the best at home.

Fine China F&W travel editor Salma Abdelnour skips the starfish skewers but devours pretty much everything else—including exquisite dan dan noodles and fiery shrimp—on a Beijing food tour with brilliant Philadelphia-based chef Susanna Foo.

Tyler Takes on Chinatown Manhattan's Chinatown is home to frog butchers, dumpling dens...and Food Network star Tyler Florence. He invites friends to a dinner that explores the local flavors—from spicy, crispy chicken wings to steaks glazed with soy.

Vietnam à la Cart How easy is it to find authentic Asian ingredients in America? Top San Francisco chef Charles Phan finds out when he trolls a Safeway supermarket, his kids in tow, to buy groceries for a lovely Vietnamese lunch.

Sushi in America America is becoming a nation of sushi connoisseurs, able to discuss the difference between o-toro and chu-toro. Senior Editor Ray Isle looks at the stats, the buzzwords, the masters and mavericks, and the do's and don'ts.

Tales of a Sumo Taster On a trip to Japan, renowned wine critic Robert M. Parker, Jr., faces a paparazzo frenzy, tries the most promising local bottlings and is blown away by two of the most amazing French meals of his life.

The Asian Spa Experience Miami's hotly anticipated Setai hotel is launching with an Asian-themed spa—complete with irresistible food.

Columns

Tasting Notes Sake
Master Cook Jean-Georges Brings Thailand Home
Wine Matters Champagne and Chopsticks
Last Bite Crisp Vietnamese Coffee Profiteroles
Travel Asia's New A-List Destinations
Restaurants Where to Go Next: Best New Asian Restaurants
Entertaining Zen Style
Fast Thai, Chinese, Korean and Japanese Noodles

News & Notes 50 Best Asian Finds

Features

Columns

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