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The New Soy Cookbook by Lorna Sass (1998, Paperback) 
The New Soy Cookbook by Lorna Sass (1998, Paperback)

 
The New Soy Cookbook by Lorna Sass (1998, Paperback)

Author: Lorna Sass
Publisher: Chronicle Books Llc
Publication Date: 1998-04-01
Language: English
Format: Paperback
ISBN-10: 0811816826
ISBN-13: 9780811816823
Product ID: EPID605916
Description: This gorgeously photographed book makes soy not only edible but delicious, and includes all the popular soy products in tempting recipes such as Double Soybean Chili, Tempeh Simmered in Red Wine, and many Asian-inspired dishes.
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Synopsis
This gorgeously photographed book makes soy not only edible but delicious, and includes all the popular soy products in tempting recipes such as Double Soybean Chili, Tempeh Simmered in Red Wine, and many Asian-inspired dishes.

Details
Publication Date:1998-04-01

Size
Length:120 pages
Height:7.3 in
Width:8.8 in
Thickness:0.5 in
Weight:16.0 oz

Publisher's Note
Today's all-natural health miracle, soy can be a delicious and elegant ingredient in any meal. In addition to Asian-inspired dishes, bestselling cookbook author Lorna Sass's mainly meatless and mostly cholesterol-free recipes cleverly place soyfoods in mainstream Western favorites such as Double Soybean Chili or Tempeh Simmered in Red Wine with Herbes de Provence. 32 color photos.

Industry Reviews
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 P?t? 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 p?t? 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 guise tofu, 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)
Lopate

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 Pƒt‚ 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 pƒt‚ 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 guise tofu, 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)
Publishers Weekly (05/04/1998)

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