More Soy Cooking: Healthful Renditions of Classic Traditional Meals [Paperback]

Marie Oser (Author)

Book Description

Publication Date: October 10, 2000

"A wonderful follow-up to Soy of Cooking- a beautifully written treasure chest of terrific recipes. Eat well and feel great cooking these dishes!"-Neal Barnard, M.D., President, Physicians Committee for Responsible Medicine "When it comes to creating traditional-style meals using healthy ingredients-and making it all come out fantastic-More Soy Cooking is the answer."-John Robbins, author of Diet for a New America and founder, EarthSave International "A cornucopia of traditional recipes that have been made healthier and lower in fat as well as many original taste treats to nourish and comfort just about everyone."-Neal Pinckney, Ph.D., director of the Healing Heart Foundation and author of Healthy Heart Handbook "In More Soy Cooking, Marie Oser cooks up great tasting meals that everyone will love!"-Suzanne Havala, M.S., R.D., F.A.D.A., author of The Natural Kitchen and The Complete Idiot's Guide to Being Vegetarian Marie Oser shares her secrets to creating rich-tasting, scrumptious dishes -- healthfully! Eating healthy is now easier than ever with this splendid collection of mouthwatering recipes. From hearty soups to succulent salads and dressings, from to-die-for desserts to elegant, easy-to-make entrees, Oser gives our favorite recipes a healthy makeover by introducing alternative ingredients and techniques to replace high-fat, cholesterol-laden fare. She revitalizes a variety of classic dishes, from Chile Non Carne to Stuffed Mushrooms Florentine, from Sweet Italian "Sausage" with Peppers to "Turkey" Tetrazzini. Best of all, each recipe is low in fat, high in fiber, rich in phytochemicals, and 100% cholesterol- and dairy-free. Amaze your family and friends with the authentic flavor, texture, and quality of your culinary creations.

Editorial Reviews

Review

Continuing in the vein of Soy of Cooking, Marie Oser compares the nutritional value of her "enlightened" plant-based recipes to many traditional favorites in More Soy Cooking. For example, a serving of classic Chicken Marsala contains a whopping 34 grams of fat compared to the three grams found in Oser's Unchicken Marsala. Using substitutes such as chicken style seitan, soy milk and silken tofu, Oser whips up a surprising array of appetizers, entrees and desserts. Although several of these recipes (like the tempting Peachy Almond Spice Ring and Crisp-Crust Pepperoni Pizza) require numerous ingredients and yield large servings, health-conscious eaters as well as those considering the switch to a vegan diet will appreciate these delightful cooking suggestions.
--Publishers Weekly - November 6, 2000

From the Publisher

Marie Oser has done it again! A terrific follow-up to the bestselling, SOY OF COOKING! Oser gives our favorite recipes a healthy makeover by introducing alternative ingredients and techniques to replace high fat and cholesterol-laden fare. She revitalizes a variety of classic dishes, from Chile Non Carne to Stuffed Mushrooms, from Sweet Italian “Sausage” with Peppers to “Turkey” Tetrazzini. Best of all, each recipe is low in fat, high in fiber, rich in phytochemicals, and 100% cholesterol and dairy-free. This book is a treasure. Amaze your family and friends with the authentic flavor, texture, and quality of your culinary creations with More Soy Cooking.

See all Editorial Reviews

Product Details

• Paperback: 320 pages
• Publisher: Wiley; 1 edition (October 10, 2000)
• Language: English
• ISBN-10: 0471377619
• ISBN-13: 978-0471377610
• Product Dimensions: 9.2 x 7.6 x 0.7 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
• Amazon Best Sellers Rank: #453,450 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

13 of 14 people found the following review helpful:

5.0 out of 5 stars Marie Oser does it again, January 8, 2001

By 

Mimi G. Clark (Vegan Cooking Instructor, Fairfax Station, VA) - See all my reviews
(REAL NAME)   

This review is from: More Soy Cooking: Healthful Renditions of Classic Traditional Meals (Paperback)

In her new book, More Soy Cooking, Marie Oser gives standard meals a healthy makeover by substituting soy derivatives for meat, poultry, fish, eggs and dairy products. Traditional Chili Con Carne becomes Chili NON Carne, without sacrificing taste, texture, or nutritional value. "Swiss 'Steak' with Sauteed Portobello and Cremini Mushrooms," 'Beef' Ravioli, "'Turkey' Tetrazzini," and "Manicotti 'Bolognese'," are just a few of the mouth-watering, easy-to-make "enlightened" entrees (based on Ms. Oser's weekly syndicated newspaper column, "The Enlightened Kitchen"). Each recipe is followed by a nutritional analysis of both the traditional version, and the "enlightened" version. The Chocolate Chip Bundt Cake with Orange Blossom Glaze weighs in with only 4 grams of fat, compared to 16 grams for its traditional counterpart. Recipes include appetizers, soups, salads, entrees, pasta and pizza, side dishes, and desserts. Sixteen pages are devoted to "The Need for a Plant-Based Diet," in which Ms. Oser addresses the protein question, and debunks the dairy myth. Twenty pages are devoted to the definition of terms used in soy-centered cuisine. Although wine is required in some recipes, other liquids, such as broth or apple cider, may be substituted. There is a four-page resource guide to provide the reader with websites and/or phone numbers of product manufacturers. More Soy Cooking is a MUST HAVE for health-conscious cooks who want to maintain the authentic flavor of their families favorite recipes.

7 of 7 people found the following review helpful:

5.0 out of 5 stars More Soy Cooking, April 1, 2001

By A Customer

This review is from: More Soy Cooking: Healthful Renditions of Classic Traditional Meals (Paperback)

"More Soy Cooking" is chock full of information and gourmet recipes for vegetarians and vegans, and those who just want a more healthy diet. I found the listings of calcium content and protein content in plant foods extremely helpful. The cooking tips, and cooking tools sections were also informative. I like how the information is presented with complete explanations and definitions of items that may be unfamiliar to a novice vegetarian. And that's just the introduction. The recipes are incredible. Every one I have tried is full of taste (which is a little unexpected in a soy cook book), and the presentation lends itself to any table, anywhere. I thought "The Soy of Cooking" was really good and have used it extensively. I didn't think it could get any better--but "More Soy Cooking" has continued the tradition of excellent information and healthy, tasty recipes. I whole heartedly recommend this book.

1 of 1 people found the following review helpful:

2.0 out of 5 stars Would be a good book for people who actually like meat, April 14, 2006

By 

Melanti (Houston, TX, United States) - See all my reviews
(REAL NAME)   

This review is from: More Soy Cooking: Healthful Renditions of Classic Traditional Meals (Paperback)

While I didn't partiularly care for this book, I can see how others might like it. I'm not a big fan of fake meat products, and this book has an over abundance of recipies featuring processed "meat" analogs. I very rarely use this book for this reason. That being said, I do enjoy her baked goods section. So, if you don't mind the vegetarian "meat," you may like this book, but if you don't like it either, then you may want to go with her other cookbook, "the Soy of Cooking," which tends to use more vegetables, temph and tofu rather than "meat."