The New Soy Cookbook: Tempting Recipes for Tofu, Tempeh, Soybeans, and Soymilk

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They said we couldn't make soy appetizing. They said we couldn't make soy beautiful. The New Soy Cookbook is here to prove them wrong! Today's all-natural health miracle, soy can be a delicious and elegant ingredient in any meal. Soyfoods are increasingly being found to protect against heart disease, cancer, and osteoporosis; to lower cholesterol; and to relieve hot flashes and other symptoms of menopause. Health-conscious cooks everywhere are eager to make soy a regular part of their lives, but they need the ...
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Overview

They said we couldn't make soy appetizing. They said we couldn't make soy beautiful. The New Soy Cookbook is here to prove them wrong! Today's all-natural health miracle, soy can be a delicious and elegant ingredient in any meal. Soyfoods are increasingly being found to protect against heart disease, cancer, and osteoporosis; to lower cholesterol; and to relieve hot flashes and other symptoms of menopause. Health-conscious cooks everywhere are eager to make soy a regular part of their lives, but they need the culinary guidance of a pro like best-selling cookbook author Lorna Sass. In addition to Asian-inspired dishes, Sass's mainly meatless and mostly cholesterol-free recipes cleverly place soyfoods in mainstream Western favorites for recipes such as Double Soybean Chili or Tempeh Simmered in Red Wine with Herbes de Provence. These dishes are friendly and appealing enough even for the truly soy resistant. It's time for cooks everywhere to discover the many pleasures of this modest little bean.
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Editorial Reviews

From the Publisher
I really love Lorna Sass's new book, and look forward to cooking through it cover to cover....It's an irresistible invitation to delve into the wonderful world of soy cookery. Yamuna Devi

Lorna Sass's New Soy Cookbook is just that, indeed, and it's about time too....Here soy moves into its rightful place as a food that can stand on its own. Deborah Madison

Publishers Weekly - Publisher's Weekly
Soy products attract interest from a diverse audience: vegetarians looking for a non-animal source of protein; women looking for natural source of estrogen; those hoping to reduce their cholesterol levels. Sass (Complete Vegetarian Kitchen; Great Vegetarian Cooking Under Pressure) offers something for everyone here. Such recipes as Tempeh Simmered in Red Wine with Herbes de Provence or Country Tempeh Pt suggest the kind of ersatz creations used to comfort non-meat eaters when feeling deprived of boeuf bourguignon or a terrine rich with goose liver. Strict vegetarians will have to bypass the addition of several seafood recipes (Chunky Codfish and Clam Chowder; Shrimps, Mussels and Tofu in Lemongrass-Miso Broth), while the cholesterol conscious will eschew Tempeh Braised in Coconut Milk with Lemongrass. Once such requirements are sorted out, however, the collection's variety and overall excellence shine. Notable are the pt mentioned above, with its combination of garlic, brandy, walnuts and green peppercorns, and the basic and highly versatile Baked Seasoned Tofu, which can profitably be used in almost any stir-fry, as croutons in many soups or simply as a side with greens. Sass offers plenty of practical advice about using the bean in every guisetofu, tempeh, soy sauce, soy milk, miso and in its unprocessed form, as the boiled fresh green soybeans occasionally found in Japanese restaurants as the delicious edamame. (June)
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Product Details

  • ISBN-13: 9780811816823
  • Publisher: Chronicle Books LLC
  • Publication date: 4/1/1998
  • Pages: 120
  • Product dimensions: 1.00 (w) x 1.00 (h) x 1.00 (d)

Meet the Author

Lorna Sass has written other books such as, Cooking Under Pressure. She lives in New York and writes for the Los Angeles Times Syndicate, Food & Wine, Eating Well, Cook's Illustrated, Vegetarian Times, and Natural Health.

Jonelle Weaver -- whose clients include Food & Wine, Martha Stewart Living, and Gourmet -- lives in New York City.

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