From Library Journal
Downes's goal is to explore ways of using a major food, and the soyfoods he uses include tofu, miso, soy sauce and milk, tempeh, and yuba. His recipes draw on Indian and a variety of Asian cuisines, and they promise many successful dishes: Thai pumpkin and tofu, cucumber and sesame salad, a sourdough Christmas cake, etc. A fair level of cooking skill is needed, and a conversion chart for measurements, but Downes gives good value and has a sly sense of humor: ice cream becomes "ice bean," with soymilk. For venturesome cooks. SP
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1987 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Product Description
Describes the variety of soy-derived foods and explains how to prepare and use them.
