Most Helpful Customer Reviews
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18 of 19 people found the following review helpful:
5.0 out of 5 stars
Amazing Soy, November 26, 2000
I tried Ms. Greenberg's tofu pumpkin cheese cake for this Thanksgiving. I was skeptical about the recipe even when I was baking it. I mean come on, soy cream cheese and tofu instead of real cream cheese and eggs? On top of those two ingredients the recipe called for soy margarine for the Graham cracker crust. But I decided to give it a try. In case it wouldn't turn out nice, I had a frozen pie in the freezer as a back up. But eureka! Even the batter tasted so good. (There are no raw ingredients like eggs in this recipe, so I tasted the batter.) I put it in the oven. To my surprise, it turned out to be a wonderful dessert. Everyone loved it although not everyone at the table was exactly a devoted fan of traditional pumkin pies. When I broke the seal of silence and told the guests what the ingredients were, they were absolutely speechless. Try it, and see the amazing results yourselves. The texture may not be as firm as regular cheese cake, but I liked that silky smooth texture. After all, one could always call it a tofu creamy mousse or something. But if you prefer firmer texture, I think, you can add some more tofu.
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12 of 12 people found the following review helpful:
5.0 out of 5 stars
Happy! Happy! Soy! Soy!, January 25, 2001
By A Customer
This cookbook is wonderful! I was impressed by the design of the book - sharp, modern and visually tasty--a great grapic analog to the deliciousness of the desserts. The recipes have a lot of variety, are very satisfying, are much healthier than their traditional counterparts, and are easily made with items that are staples in almost any vegetarian household. As a self-professed dessert fiend who was at a loss about what to do for tasty, healthy vegetarian desserts, I am glad to have the Soy Desserts cookbook to satisfy my dessert jones. Allow me to paraphrase Ren and Stimpy: Happy! Happy! Soy! Soy!
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6 of 6 people found the following review helpful:
1.0 out of 5 stars
Good idea, terrible result, June 7, 2003
This book must have been rushed to press with very little, if any, testing. The author clearly recycled existing conventional recipes, substituting some soy flour in place of wheat flour. To truly succeed in baking with soy ingredients, you need to compensate for the taste and behavior of the soy flour. In my experience making these recipes, they all need adjusting and doctoring. She routinely leaves salt and vanilla out of the recipes, or calls for much too little salt. They generally lack flavor.
Additionally, the table of contents and index are next to useless. Every recipe is named "Soy something-or-other" which makes it tedious to find what you're looking for. I was thrilled to find this book initially, but am now beyond disappointed with it. If I feel like baking something new, I might look at this book, but I never bake from it. I find better recipes for free on the web.
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