366 Healthful Ways to Cook Tofu and Other Meat Alternatives

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Overview

Now you can have hearty roasts with all the trimmings, succulent burgers, and rich stews - with meat alternatives! Robin Robertson, a professional chef and cooking teacher, offers more than 350 flavorful, heart-healthy recipes for protein-packed, low-fat, no-cholesterol alternatives to meat, poultry, fish, and eggs: tofu, tempeh, seitan, beans, whole grains, and more. If you've never cooked with meat alternatives before, this book provides everything you need to know about shopping, storing, and preparation. ...
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Overview

Now you can have hearty roasts with all the trimmings, succulent burgers, and rich stews - with meat alternatives! Robin Robertson, a professional chef and cooking teacher, offers more than 350 flavorful, heart-healthy recipes for protein-packed, low-fat, no-cholesterol alternatives to meat, poultry, fish, and eggs: tofu, tempeh, seitan, beans, whole grains, and more. If you've never cooked with meat alternatives before, this book provides everything you need to know about shopping, storing, and preparation. You'll learn how to turn tofu into kid-friendly Mini-Pita Pizzas, seitan into elegant Swedish Wheatballs, and dried beans into a savory Chick-pea and Fennel Stew. Classic Jambalaya and Lasagna don't need meat or seafood to make them marvelous; try a clever Shepherdess Pie or juicy You'll-Never-Miss-the-Meatloaf when company's coming. Explore this exciting new world of vegetarian cooking, with fifty soup and stew recipes alone, plus make-ahead casseroles, kebabs for summer cookouts, main-dish salads, velvety risottos, and substantial stuffed vegetables. With minimal cheese, eggs, and dairy, these recipes are suitable for virtually every vegetarian - from occasional to ovo-lacto - and for most vegans as well. They combine family style cooking with easy gourmet techniques and natural ingredients to produce a wonderful array of the tasty, highly nutritious dishes you love to cook and serve.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Although health is the main impetus behind this collection, strangely, there's no mention of studies this past summer (reported in the New York Times) showing that a diet including soy protein (according to one, a mere 47 grams or less than two ounces per day) can significantly lower cholesterol. Chef and cooking teacher Robertson has organized her recipes for tofu, tempeh, seitan and TVP (texturized vegetable protein) into chapters on soups and stews, pasta dishes, appetizers, main dish salads, one-dish meals (not to be confused with another section on "Casseroles, Gratins, and Risottos"), burgers and a catch-all called "Under Wraps, Stuffed and Skewered" Best sections are "Sauted, Seared, and Grilled" with recipes like Ginger-marinated Seitan or Lemon Tofu with Almond-Mint Pesto, and "Stir-Fries" with Shiitake-Tofu Stir-Fry. Less convincing are those dishes that try to hard to imitate meat standbys (Seitan Pot Roast) or Cassoulet, made with seitan and poached tempeh. Recipes for desserts, a course in which tofu can be made truly delicious, are sorely missed. Because many people have ignored meat substitutes, which have been around since the early '70s, Robertson's scanty introductory materials also seem to be a lost opportunity. (Apr.)
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Product Details

  • ISBN-13: 9780452275973
  • Publisher: Penguin Publishing Group
  • Publication date: 4/1/1996
  • Pages: 416
  • Product dimensions: 7.28 (w) x 9.22 (h) x 1.10 (d)

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  • Anonymous

    Posted January 16, 2005

    Lots of Variety, Great Tastes

    This is a superb cookbook, rapidly becoming an old standby (or new standby?) for me. I've tried about a half-dozen of the recipes so far - including some where I've substituted tempeh for the original tofu or seitan - and all have come together quickly and turned out delicious. For recipes that seem so simple (surely, you'll think, there should be more ingredients than this, or a more complicated procedure), they've all been wonderfully rich and complex tasting. I'm looking forward to making the next half-dozen recipes that I have flagged, and then maybe branch out and try some more. There's lots of variety here.

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