Customer Reviews

The Whole Soy Cookbook, 175 delicious, nutritious, easy-to-prepare Recipes featuring tofu, tempeh, and various forms of nature's healthiest Bean

5 star:		(18)
4 star:		(3)
3 star:		(1)
2 star:		(1)
1 star:		(4)

 

 

This is a cookbook rarity in that every recipe in here is delicious. I got this book when I was starting out trying to add soy to my diet for better health. I only knew about tofu and I wasn't very creative with it either. This book showed me how to make delicious, healthy versions of foods I really love like Potatoes au Gratin, Soy Milk Pancakes, Soy Cheese Corn Bread, Pizzas and Focaccia, Cream of Asparagus Soup, chowders, chilis, desserts, stews, Kung Pao Tempeh, Tofu Lasagne, manicotti,Cajun dishes and even Tiramisu, just to name a few. This book teaches how to use all the different soy products with easy to follow recipes that will give your menu fresh delights based on foods you already know and love. Each recipe has complete nutritional information. There are addresses and phone numbers for soy product sources and places to write for detailed soy information of a general nature. The author's information about the various soy products is a very understandable and helpful introduction to this often overlooked and misunderstood group of foods. Her personal notes about each recipe help make the dishes seem like they came from a trusted friend's kitchen. The best way to make a change in your diet is to make the change as subtle as you can so that your old habits will not be so tempting. These recipes will make you glad you added soy to your diet and your body and the environment will thank you.

Far too many of the tofu recipes in this book consist of taking a block of tofu, slicing it, frying the slices and then covering them with sauce. (Tofu with Mole Sauce, I'm looking at you!)

Other recipes fail because they simply try to replace meat with tofu or tempeh, rather than trying to be completely new recipes in which the soy product can shine on its own, rather than as a substitute.

So far, there are only 2 recipes that I would recommend - the Spinach Burgers and the Brown Rice Pilaf. The rest? Meh. I'm still looking for a really good tofu cookbook.

I have long been curious about forms of soy other than the tofu and tempeh I know, and this book adds to my knowledge and thereby helps create even more variety to my asian cooking. My family and friends are as happy as I am at the surprises I can come up with. Overall, this book includes interesting info and tips, too. There is one important caveat, however: anyone who must maintain a low-fat or a low-carb diet will not be happy with this volume unless ways are found to substitute for these food items. CAUTION: A special caveat applies to breast cancer patients: the scientific and medical community has NOT determined that the estrogen in soy is 'safe'; better to avoid it, not worth the risk! This rates downgrading the book.

I do not really like soy, but these recipes make it taste great. That's important when it is something that is so good for you. The recipes are simple and easy but taste elaborate.

Rating from a low score of 1 to a top score of 5.......

Pg. 85 - Soy Milk Pancakes: The resident food critic pronounces them 'at least' a 4.5.

Pg. 189 - Oatmeal Raisin Cookies: Did not satisfy our cookie hunger and so we rated them only a 3.

Pg. 117 - Soy Sloppy Joes: Received a house rating of 4.5.

Pg.116 - Tofu Spinach Burgers: The cook and all her guests rated these burgers a 10 (out of a possible 5). They were awesome.

The cook is a lazy woman but promises to try more of the recipes soon.

Patricia Greenberg is a culinary genius. I have been a vegetarian for over 23 years, have taught low fat vegetarian cooking and have had recipes published in Sunset Magazine. Patricia is my hero! Every recipe that I have tried from this book has been fantastic. I especially loved the Soy Sausage Potato Chowder. Even my non-vegetarian roommate couldn't get enough of it. The Soy Milk Pancakes, Cajun Red Hot Jambalaya and Sunday Night Tofu Noodle Casserole are big hits at my house. Please continue to create, Patricia!

I love this cookbook. My husband is a vegetarian so I try to find recipes that include protein without a lot of fat. The recipes in here are perfect for that. We love tofu and tempeh - as opposed to the heavy cheese and cream dishes many other vegetarian books might have.

The cookbook is easy to follow with all the nutritional info at the end of each recipe. It even tells you regular protein plus soy protein content. Most meals are quick to make. I am able to find most ingredients at my local grocery store without a special trip to the health food store.

My favorie dishes are the Near Eastern Curried Tempeh, Corn Chowder, and the Soy Sloppy Joes.

I recommend this cookbook to anyone, vegetarian or not.

I bought this cookbook a few years ago when I had just decided to eliminate eating meat/fish etc from my diet. At the time I wasn't "ready" for all the tofu etc but I gradually grew to love it and I'm so glad I keptthis cookbook around. It has so many tasty recipes - there are nice bean salads, hearty stews, a paella, desserts etc. Each recipe has nutritional contents too. One thing that turns some people off is that many of the recipes that are take-offs on previously meat-laden recipes are called by their meat names (e.g. Soy Sausage Potato Chowder or the Soy Meat Loaf). It doesn't phase me though and sometimes helps me to get my husband to try it. Lots of interesting recipes for tempeh. Some recipes (like the curried eggplant) use soy yogurt too. Its a fun cookbook and so far so good in terms of being tasty. Definitely recommend this one!

This is definitely my favorite soy cookbook. I find the nutritional information very helpful to, as I'm on the Weight Watchers program and I need to know calories, fat grams and fiber amounts per serving. The soy pea soup is wonderful! The tofu basil soup is fabulous. I also make many of the tempeh recipes. These recipes are enjoyed even by family members that are not vegetarians. Many of the recipes are not made with textured soy protein, which I like, because I don't care for TSP. Highly reccommend this cookbook!

Page 85 The pancake batter was too watery -- more like crepe batter. I added 1/2 c more flour.

Page 87 Cream Scones: Again, the consistency of the batter was too wet. Either reduce the tofu to 3 oz or add 1/2 c flour.

Page 106 Soy Whole Wheat Bread: Add 1/2 cup more flour. Also, after you've shaped the dough into a loaf, it needs to rise again before baking.