From soy milk to tofu, wholesome, cholesterol-lowering soy is emerging as the staple food of choice for thousands of health-conscious households. A complete source of protein that is low in saturated fat, soyfoods can lower cholesterol and hypertension, and help promote a general standard of health. Creating a soy-inclusive diet in the ?90s is fun and accessible with the help of Dana Jacobi?s new book, The Natural Kitchen: Soy!
A wonderful and complete primer on soyfoods, this book shows how to include soy in a mainstream diet. Jacobi shares her extensive knowledge of the preparation of soy and discusses the taste, texture, and nutritional value of over a dozen soyfoods.There are many ways to enjoy the benefits of soy without resorting to a diet of miso soup and soy sauce. Soy is a versatile ingredient that can enhance the flavor and texture of many dishes. In The Natural Kitchen: Soy!, soyfoods have been used in old-time favorite recipes to create healthier dishes. Among Jacobi?s innovative and tempting dishes, readers will find:
Stuffed French Toast
Red Flannel Hash
Eggless Egg Salad
Lentil Lasagna
Chocolate Silk Pie
Vegetarians and meat-eaters alike will enjoy the diverse dishes presented in this work. During Jacobi?s years a caterer, she often included these soy recipes in her menus to her clients? surprise and delight. She writes, "If a client requested a vegetarian main course, I would often modify a chicken or meat dish, replacing the animal ingredient with tofu or tempeh."
Jacobi encourages the reader to experiment with the wide variety of soyfood products that are now available. On display in the produce section of most grocery stores are at least half a dozen different types of tofu and other soy products. Soyfoods can now be a part of every meal on the American table.
About the Author
Dana Jacobi is a cookbook author, food writer, contributing editor to Natural Health, and consultant in natural foods. Author of The Natural Health Cookbook and The Best of Clay Pot Cooking, she lives in New York City.
A wonderful and complete primer on soyfoods, this book shows how to include soy in a mainstream diet. Jacobi shares her extensive knowledge of the preparation of soy and discusses the taste, texture, and nutritional value of over a dozen soyfoods.There are many ways to enjoy the benefits of soy without resorting to a diet of miso soup and soy sauce. Soy is a versatile ingredient that can enhance the flavor and texture of many dishes. In The Natural Kitchen: Soy!, soyfoods have been used in old-time favorite recipes to create healthier dishes. Among Jacobi?s innovative and tempting dishes, readers will find:
Stuffed French Toast
Red Flannel Hash
Eggless Egg Salad
Lentil Lasagna
Chocolate Silk Pie
Vegetarians and meat-eaters alike will enjoy the diverse dishes presented in this work. During Jacobi?s years a caterer, she often included these soy recipes in her menus to her clients? surprise and delight. She writes, "If a client requested a vegetarian main course, I would often modify a chicken or meat dish, replacing the animal ingredient with tofu or tempeh."
Jacobi encourages the reader to experiment with the wide variety of soyfood products that are now available. On display in the produce section of most grocery stores are at least half a dozen different types of tofu and other soy products. Soyfoods can now be a part of every meal on the American table.
About the Author
Dana Jacobi is a cookbook author, food writer, contributing editor to Natural Health, and consultant in natural foods. Author of The Natural Health Cookbook and The Best of Clay Pot Cooking, she lives in New York City.
