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
The New Soy Cookbook: Tempting Recipes for Tofu, Tempeh, Soybeans, and Soymilkby Lorna Sass
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.
- Chronicle Books LLC
- Publication date:
- 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.
Most Helpful Customer Reviews
See all customer reviews