Soy of Cooking: Easy-to-Make Vegetarian, Low-Fat, Fat-Free, and Antioxidant-Rich Gourmet Recipes (Paperback)

~ (Author) "Hatcho Miso-This richly flavored miso is a dark cocoa brown with slight overtones of chocolate..." (more)
Key Phrases: soymilk lite, cups lite silken tofu, whole wheat pastry lour, Florida Crystals, Gimme Lean, Add Fruitsource (more...)

Editorial Reviews

Product Description

Soy of Cooking Now, you can create elegant meals that are as healthy as they are delicious. Soy of Cooking is a gourmet guide to preparing savory meatless dishes that incorporate nutrient-rich soyfoods into your diet—high in antioxidants and phytochemicals, as well as fiber and vitamins. With more than 170 enticing recipes, this innovative cookbook shows how to combine creative techniques and easy-to-find soyfoods to make healthy starters, main dishes, desserts, and more with tempting, artful presentations. Soy of Cooking defines 30 new and traditional soyfoods, most of which can be found in supermarkets and health food stores around the country. It also includes a guide to useful cooking techniques, tips on using spices,and soyfood exchange information. "For those who think soy-based vegetarian cooking is less than gourmet, think again! Soy of Cooking is full of excellent recipes that taste superb and are made from ingredients that are readily available." —John Robbins, author of Diet for a New America and Reclaiming Our Health " Soy of Cooking will be a great help to health conscious consumers who love good food and want to find new ways to introduce soy products in their diets." —Mark Messina, Ph.D., and Virginia Messina, M.P.H., R.D., authors of The Simple Soybean and Your Health and The Vegetarian Way "The recipes are familiar enough to become instant successes in your home, yet sensational enough to be served in 5-star restaurants." —John McDougall, M.D., Director of the McDougall Program, St. Helena Hospital; and Mary McDougall, author of The New McDougall Cookbook "In Soy of Cooking, Marie Oser shows the myriad of ways to make soy delicious and nutritious." —Dean Ornish, M.D., author of Everyday Cooking with Dr. Dean Ornish All of the recipes have 5 grams of for or less and include complete nutrition analiysis. This collection of healthy and delectable soyfood creations includes: Spicy Roasted Pepper Dip Raspberry Walnut Dressing Pumpkin Ravioli Saucy Pizza Abbondanza Frozen Fudge Cheesecake

From the Back Cover

Soy of Cooking Now, you can create elegant meals that are as healthy as they are delicious. Soy of Cooking is a gourmet guide to preparing savory meatless dishes that incorporate nutrient-rich soyfoods into your diet—high in antioxidants and phytochemicals, as well as fiber and vitamins. With more than 170 enticing recipes, this innovative cookbook shows how to combine creative techniques and easy-to-find soyfoods to make healthy starters, main dishes, desserts, and more with tempting, artful presentations. Soy of Cooking defines 30 new and traditional soyfoods, most of which can be found in supermarkets and health food stores around the country. It also includes a guide to useful cooking techniques, tips on using spices,and soyfood exchange information. "For those who think soy-based vegetarian cooking is less than gourmet, think again! Soy of Cooking is full of excellent recipes that taste superb and are made from ingredients that are readily available." —John Robbins, author of Diet for a New America and Reclaiming Our Health " Soy of Cooking will be a great help to health conscious consumers who love good food and want to find new ways to introduce soy products in their diets." —Mark Messina, Ph.D., and Virginia Messina, M.P.H., R.D., authors of The Simple Soybean and Your Health and The Vegetarian Way "The recipes are familiar enough to become instant successes in your home, yet sensational enough to be served in 5-star restaurants." —John McDougall, M.D., Director of the McDougall Program, St. Helena Hospital; and Mary McDougall, author of The New McDougall Cookbook "In Soy of Cooking, Marie Oser shows the myriad of ways to make soy delicious and nutritious." —Dean Ornish, M.D., author of Everyday Cooking with Dr. Dean Ornish All of the recipes have 5 grams of for or less and include complete nutrition analiysis. This collection of healthy and delectable soyfood creations includes: Spicy Roasted Pepper Dip Raspberry Walnut Dressing Pumpkin Ravioli Saucy Pizza Abbondanza Frozen Fudge Cheesecake

See all Editorial Reviews

Product Details

• Paperback: 304 pages
• Publisher: Wiley; 1 edition (May 20, 1996)
• Language: English
• ISBN-10: 0471347051
• ISBN-13: 978-0471347057
• Product Dimensions: 8.8 x 7 x 0.8 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.5 out of 5 stars  See all reviews (19 customer reviews)
• Amazon.com Sales Rank: #462,573 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

48 of 48 people found the following review helpful:

5.0 out of 5 stars For those who love to cook, April 14, 2000

By	Rachel Himes (Indiana, Pennsylvania USA) - See all my reviews

I am quite fond of this book. The layout is easy to read. The recipes are original and creative, but also include a number of better known foods. Each one contains a complete nutritional analysis. There are, however, no estimated preparation times and about half of the reipes call for a long list of ingredients. For those of you who've wandered through health food stores saying, "what would you do with THAT?" this is a great book. It incorporates some imitation meat flavors and textures and the foods are all hearty. The book contains color photos (always a plus) and is neaty arranged into categories such as apetizers, main courses and desserts. I noticed that no one else made mention of the recipes themselves, so let me do that. . . Colorful guacamole; Especially onion dip; Grilled, marinated portabellos; Spinach balls; Sweet and sour "meatballs"; Veggie nachos; "beef" stew; Split pea curry; 3 Miso soups; Raspberry Walnut dressing; Honey wheat bread; Peanut butter banana squares; Potato casserole; Shepherd's Pie; Jasmine "chicken" TVP; Moussaka; Quiche Lorraine; South-of-the-border scrambler; Tofu in Burgundy Sauce; Cranberry Surprise; Dilly Broccoli Rice; Fettuccine with sun-dried tomato/basil cream sauce; Hawaiian pizza; Pumpkin ravioli; Black forest cake; Cherry Truffles; Fudgy Chocolate Walnut ring and Orange Blosson Pecan cake. Altogether, close to 200 recipes.

39 of 39 people found the following review helpful:

5.0 out of 5 stars Soy of Cooking is not JUST for the tofu-impaired, ...., December 24, 1997

By A Customer

This review is from: Soy of Cooking; Easy to Make Vegetarian, Low-Fat, Fat-Free, and Antioxidant-Rich Gourmet Recipes (Paperback)

Soy of Cooking, by Marie Oser Reviewed by Mimi Clark, "Veggie Gourmet"

Soy of Cooking, by Marie Oser, is for all intents and purposes, a textbook in my vegetarian cooking classes. In addition to the wide variety of delectable soy recipes, it is also an excellent reference book; a primer not JUST for the tofu-impaired, but also for health-conscious individuals who recognize the importance of incorporating soyfoods into their daily diet in an effort to protect against disease.

Ms. Oser's creative use of tofu, tempeh, TVP, miso and soymilk satisfies even the most sophisticated palate. And her section on desserts proves that one needn't feel deprived when egg and dairy products are omitted from recipes. This point was originally illustrated in her first book, Luscious Low Fat Desserts. Ms. Oser was one of the first authors to successfully replace butter/margarine with tofu. A perfect example of this concept is illustrated in "Marie's Incredible Chocolate Brownies," on page 233 of Soy of Cooking; my students' favorite!

39 of 40 people found the following review helpful:

5.0 out of 5 stars A vegan has found rich, elegant, delicious creations, November 14, 1998

By A Customer

This review is from: Soy of Cooking; Easy to Make Vegetarian, Low-Fat, Fat-Free, and Antioxidant-Rich Gourmet Recipes (Paperback)

As a strict new Vegan, I found I was sacrificing flavor for health until I attended a cooking class of Marie Oser's, author of "The Soy of Cooking". I was so grateful to have stumbled upon a marvelous new world of Vegan feasting and promptly bought both of her books, which I now use to the exclusion of all my other cookbooks. There is no need to test any of her recipes before trying them on company - they are each perfection. Even my mainstream friends ask for my recipes and a friend who had never bought tofu came to my house to learn how to make Marie's exquisite pumpkin pie, so smitten was she by mine. Marie has bridged the gap between Vegan ingredients and elegant, rich, marvelously delicious creations.