Average Reviews:
(More customer reviews)I was surprised to see that no one had written a review on this book. I have more than a dozen cookbooks devoted to soy products and this is one of the most impressive. The Author provides ample information about the benefits of soy, but in a very conversational manner.The directions are very simple and straightforward. Many cookbooks I've seen appear to be written by and for a culinary professional, but this one is aimed at home cooks with limited resources. There are some "exotic" ingredients, but most of them are common to your grocery store. Many recipes are low in fat. There are no pictures, but there are none needed. The recipes layouts are very easy to follow and the colors are pleasant to the eyes. Those who cannot see well may be deterred by the medium sized text. Most recipes are vegan. None contain any kind of meat, making this an excellent resourse for vegetarians. There are 170 recipes with many optional variations. Overall, I highly recommend this book. Some recipes are: fresh pea soup; creamy tomato soup; tempeh-fruit salad; Greek tofu salad;tofu curry; tofu-mushroom marsala; tempeh with black bean sauce;vegetable tartlets with herbed tomato sauce as well as lasagnes, puddings, pies, and several recipes calling for fresh, green soybeans (which grow easily at home if you're a gardener) Please look into this book.
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Soybeans and the products made from them have been shown to be among the healthiest foods available.Soy is rich in protein, is a good source of and calcium, contains no cholesterol or saturated fat, and contains plant estrogens, which have been shown to be powerful cancer-fighting agents and are effective in lowering cholesterol and relieving symptoms of menopause.This book is the most complete source for scientific and practical information on soy.Mitchell reports the latest health discoveries so that readers understand the whys of cooking soy in addition to the hows.Her hows section offers advice on buying, storing, and using the myriad soy products available.In addition to promoting health, soys neutral flavor goes well with any almost seasonings.These are not the brown rice-and-Birkenstock tofu recipes of yore; rather, they appeal to a broader and more sophisticated market that includes meat eaters who want to eat soy for health, vegetarians new and old, and people who want their food to be delicious and easy to prepare.They are suited to every occasion from quick weekday meals to elegant entertaining fare.From appetizers like Roasted Red Pepper Hummus to soups like Curried Corn and Pepper Chowder, salads like Two Bean Salad in Walnut Vinaigrette, entrees including Spicy Cashew Stir-Fry and Vegetable Tartlets with Herbed Tomato Sauce and such desserts as Lemon Mousse and Caramel Custard, these are recipes that cooks will want to prepare for their superb taste.Soy and its cousins (tofu, tempeh, etc.) have gone mainstreamThe Complete Soy Cookbook enables every cook to reap the health benefits of soy without compromising taste.Paulette Mitchell is a cooking instructor, restaurant consultant, and lecturer.She lives in Minneapolis.Paulette is the author of many Macmillan books including The 15-Minute Chicken Gourmet, The 15-Minute Vegetarian Gourmet, The 15-Minute Single Gourmet, and The Complete Book of Dressings.
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