New Soy Cookbook : Tempting Recipes for Soybeans, Soy Milk, Tofu, Tempeh, Miso and Soy Sauce (Paperback)

by Lorna Sass (Author), Jonelle Weaver (Photographer) "Appetizers provide a miniature window onto the vast world of soyfoods..." (more)
Key Phrases: Thai Kitchen

Editorial Reviews

Amazon.com Review
Soyfoods have been a staple in Asian cooking for millennia, but until recently only a few Westerners took much interest in cooking with them. Now deemed a "miracle food," soy may help prevent cancer, lower cholesterol, reduce heart disease, prevent osteoporosis, and relieve the symptoms of menopause. Award-winning natural foods cookbook author and food writer Lorna Sass shares her decade of soyfood cookery research in The New Soy Cookbook, pairing soyfoods with ingredients and seasonings of cuisines from around the world. Beautifully laid out and illustrated, the book includes more than 40 recipes using soymilk, tofu, tempeh, soy sauce, and miso. The recipes reveal influences from all over, highlighting the cuisines of China, Italy, Thailand, Indonesia, and France, reflecting a delicious fusion of East and West.

Red Lentil Soup with Indian Spices, Tempeh Braised in Coconut Milk with Lemongrass, Curried Tofu with Spinach and Tomatoes, Sage-scented Cornmeal Scones, Pumpkin Tart with Pecan Crust, Codfish and Clam Chowder, and Black Soybean Salsa with Swordfish Strips are only a sampling of the tempting recipes you will find in Sass's lovely compendium. With only a few desserts, Sass focuses more on savory dishes using no meat, very little dairy, some seafood, and somewhat unusual ingredients such as quinoa, shiitake mushrooms, mesclun, kabocha squash, and broccoli rabe. With mouthwatering photographs, The New Soy Cookbook would make a handsome addition to any inspired cook's bookshelf. --Gretel Hakanson

From Publishers Weekly
Soy products attract interest from a diverse audience: vegetarians looking for a non-animal source of protein; women looking for natural source of estrogen; those hoping to reduce their cholesterol levels. Sass (Complete Vegetarian Kitchen; Great Vegetarian Cooking Under Pressure) offers something for everyone here. Such recipes as Tempeh Simmered in Red Wine with Herbes de Provence or Country Tempeh P?t? suggest the kind of ersatz creations used to comfort non-meat eaters when feeling deprived of boeuf bourguignon or a terrine rich with goose liver. Strict vegetarians will have to bypass the addition of several seafood recipes (Chunky Codfish and Clam Chowder; Shrimps, Mussels and Tofu in Lemongrass-Miso Broth), while the cholesterol conscious will eschew Tempeh Braised in Coconut Milk with Lemongrass. Once such requirements are sorted out, however, the collection's variety and overall excellence shine. Notable are the p?t? mentioned above, with its combination of garlic, brandy, walnuts and green peppercorns, and the basic and highly versatile Baked Seasoned Tofu, which can profitably be used in almost any stir-fry, as croutons in many soups or simply as a side with greens. Sass offers plenty of practical advice about using the bean in every guiseAtofu, tempeh, soy sauce, soy milk, miso and in its unprocessed form, as the boiled fresh green soybeans occasionally found in Japanese restaurants as the delicious edamame.
Copyright 1998 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Paperback: 120 pages
• Publisher: Chronicle Books; Number Iine 10 9 8 7 6 5 4 3 2 edition (April 1, 1998)
• Language: English
• ISBN-10: 0811816826
• ISBN-13: 978-0811816823
• Product Dimensions: 8.8 x 8 x 0.4 inches
• Shipping Weight: 1 pounds
• Average Customer Review: 4.4 out of 5 stars See all reviews (14 customer reviews)
• Amazon.com Sales Rank: #445,552 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

76 of 81 people found the following review helpful:

3.0 out of 5 stars Recipes for entertaining, not for everyday use, January 22, 1999

By A Customer

I thought that the final results of many of the recipes were tasty and aesthetically pleasing. However, many are also quite time-consuming, and use hard-to-find and/or expensive ingredients (lemongrass, Herbs de Provence, fermented black beans, chipotles in adobe, etc.) Some recipes use another recipe as one of the ingredients, making the dish a afternoon-long project. I can see how someone just beginning a vegetarian lifestyle would be very intimidated by this book. I wasn't thrilled with the presentation. There aren't as many photographs as the review led me to believe, and the lists of ingredients are very hard to read. It's strange that the measurements are in bold type (1 TABLESPOON!) and the ingredients are in small, fine print (olive oil). I was also disappointed to find a total of only forty-two recipes in the book, several of which include seafood. I will refer to this book for holidays or Sunday dinners, and I'll keep looking for an "everyday" soy cookbook.

21 of 23 people found the following review helpful:

5.0 out of 5 stars Extraordinary ways to enjoy soy meals!!!!, August 12, 1999

By A Customer

Exotic spices, fresh ideas on how to prepare soy products! My own cooking taste like someone else cooked dinner! Terrific soup recipes to warm a dark winters night. Very tasty deserts. Love the glossary that describes how to handle tempeh, miso and cooking with soymilk, helpful for a new vegan cook.

21 of 23 people found the following review helpful:

3.0 out of 5 stars Attractively presented but limited recipes, January 7, 1999

By A Customer

This is a book with a good section explaining the various types of soy, how to select them and some beautiful pictures. However, I found some ingredients difficult to find and I was disappointed in the lack of recipes. If I had previewed this cookbook, I would not have chosen it as I have seen several which are superior in content.