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Editorial Reviews
From Publishers Weekly
The FDA has announced that consuming 25 grams of soy daily may lower blood cholesterol, and other authorities claim that soy reduces the risks of breast and prostate cancer and osteoporosis, and can alleviate menopausal symptoms. Meanwhile, Jacobi, a spokeswoman for the United Soybean Board and Vitasoy USA, admits, "Soy foods vary noticeably, both in taste and in texture, from one brand to another" and "Soy cheese is another touchy question." Jacobi (The Best of Clay Pot Cooking) helps cooks navigate the array of soy flours, soy filets, tofu, edamame (soybeans in the shell) and soy dairy-replacements now available. The most useful sections are "Sources and Ingredients" and "Techniques," which cover everything from soy nuts to how to press and freeze tofu. Meat lovers with high cholesterol can find solace in California "Bacon" and Avocado Wrap, but may be perplexed by White Pizza with Prosciutto, which uses real prosciutto. Vegetarians will enjoy the easy Jamaican Cook-Up with Black Soybeans and Greens, but those watching their fat intake will need to avoid the coconut milk that gives it flavor. Laotian Lemon "Pork" with Green Beans and Smoked Tempeh Pate with Walnuts will expand a vegan's repertoire if said vegan can overlook the many other dishes using eggs and animal products. Recipes, while reliable, won't astound with their flavor, and the "hidden pill" approach is favored in Curried Butternut Squash Soup and Edamole. But all that soy can't hurt, and companies "keep working to improve products."
From Library Journal
Jacobi (The Joy of Soy) is an expert on cooking with tofu, tempeh, and all the other soy products that are increasingly popular and available today. She begins with a discussion of health benefits (the American Heart Association, for example, recommends making soy protein part of a daily diet to lower cholesterol and prevent heart disease), then moves on to a guide to soy foods from edamame (the fresh soybeans served as a snack at sushi bars) to yogurt and soymilk to tofu and its relatives. She recommends specific brands when applicable; however, staunch advocate though she is, even Jacobi does not recommend soy "cold cuts" and "hot dogs," at least not those currently on the market. These introductory sections are followed by dozens of recipes, from Cloud-Light Blueberry Pancakes to Smoked Turkey and Arugula Wrap to Burmese Tofu Curry. For most cooking and health collections.
Copyright 2001 Reed Business Information, Inc.
See all Editorial Reviews
The FDA has announced that consuming 25 grams of soy daily may lower blood cholesterol, and other authorities claim that soy reduces the risks of breast and prostate cancer and osteoporosis, and can alleviate menopausal symptoms. Meanwhile, Jacobi, a spokeswoman for the United Soybean Board and Vitasoy USA, admits, "Soy foods vary noticeably, both in taste and in texture, from one brand to another" and "Soy cheese is another touchy question." Jacobi (The Best of Clay Pot Cooking) helps cooks navigate the array of soy flours, soy filets, tofu, edamame (soybeans in the shell) and soy dairy-replacements now available. The most useful sections are "Sources and Ingredients" and "Techniques," which cover everything from soy nuts to how to press and freeze tofu. Meat lovers with high cholesterol can find solace in California "Bacon" and Avocado Wrap, but may be perplexed by White Pizza with Prosciutto, which uses real prosciutto. Vegetarians will enjoy the easy Jamaican Cook-Up with Black Soybeans and Greens, but those watching their fat intake will need to avoid the coconut milk that gives it flavor. Laotian Lemon "Pork" with Green Beans and Smoked Tempeh Pate with Walnuts will expand a vegan's repertoire if said vegan can overlook the many other dishes using eggs and animal products. Recipes, while reliable, won't astound with their flavor, and the "hidden pill" approach is favored in Curried Butternut Squash Soup and Edamole. But all that soy can't hurt, and companies "keep working to improve products."
Copyright 2001 Cahners Business Information, Inc.
From Library Journal
Jacobi (The Joy of Soy) is an expert on cooking with tofu, tempeh, and all the other soy products that are increasingly popular and available today. She begins with a discussion of health benefits (the American Heart Association, for example, recommends making soy protein part of a daily diet to lower cholesterol and prevent heart disease), then moves on to a guide to soy foods from edamame (the fresh soybeans served as a snack at sushi bars) to yogurt and soymilk to tofu and its relatives. She recommends specific brands when applicable; however, staunch advocate though she is, even Jacobi does not recommend soy "cold cuts" and "hot dogs," at least not those currently on the market. These introductory sections are followed by dozens of recipes, from Cloud-Light Blueberry Pancakes to Smoked Turkey and Arugula Wrap to Burmese Tofu Curry. For most cooking and health collections.
Copyright 2001 Reed Business Information, Inc.
See all Editorial Reviews
Product Details
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