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

by Lorna J. 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... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0811816826
• ISBN13: 9780811816823
• Release Date: April 1998
• Publisher: Chronicle Books
• Length: 120 Pages
• Weight: 1.05 lbs.
• Dimensions: 0.4" x 8.0" x 8.8"

Customer Reviews

A Fantastic Soy/Asian style cook book

I bought this book hoping I would find new ways to incorperate soy foods into my diet with simple recipies and I did. I also found fantastic examples of asian style cooking which I also love! This is a wonderful book. I am lucky enough to live near 3 great asian markets with helpful owners that show me the way through finding some of the ingedients but most of them can be found in a regular grocery store. I have never bothered to write a review for a book before but this one compelled me. Buy it!

Extraordinary ways to enjoy soy meals!!!!

Exotic spices, fresh ideas on how to prepare soy products! My own cooking taste like someone else cooked dinner! Terrific soup recipes to warm a dark winters night. Very tasty deserts. Love the glossary that describes how to handle tempeh, miso and cooking with soymilk, helpful for a new vegan cook.

A fresh, imaginative look at soy, beautifully presented.

Lorna Sass continues to delight her fans. The New Soy Cookbook is chock full of deliciously unexpected uses for a variety of soy products. Of particular interest are the seafood recipes. The Shrimps, Mussels and Tofu in Lemongrass-Miso Broth recipe is outstanding. Ms. Sass has definitely taken a whole new look at soy. The entire format of the book is bold, exciting and most inviting.

Soy dishes for one and all

Lorna Sass's cookbooks are great, including her newest which focuses on soy products. The dishes are lucious, particularly the Red Lentil Soup with Indian Spices, the Creamy Dilled Spinach Soup, the Tempeh Braised in Coconut Milk with Lemongrass, Cauliflower Slaw with Creamy Dill Dressing and Chocolate-Grand Marnier Sauce. Ms. Sass is also a wonderful teacher, describing the variety of soy products available, the advantages and uses of each, the history and origin of the products and where to purchase them. As with all of her recipes, the result is good food that tastes wonderful, made from fool-proof directions (thank goodness!), worthy of family or company fare.