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Rating: 
Summary: Not all vegetarian/ good resource book
Review: I have witheld 2 stars from this book for a couple of reasons. One being that the book leaves something to be desired, artistically, and many of the recipes are unusual, not making it a good starter book for those trying to assimilate soy products into the Standard American diet. It also contains no nutritional information for the recipes, leaving one to wonder about fat content and the like. I do, however, give this book 3 starts for a number of reasons. None of the ingredient lists are very long. The directions are clear and easy to follow and many of the recipes are worth trying. The first appx. 1/3 of the book is a good resource on soy itself and the answers the question, "What is tofu?" If one were so inclined, there are sufficient directions to try making it yourself. The print size is easy to read and doesn't leave you squinting while trying to discifer a list of ingredients. Some of the recipes are: Potato salad; Tofu waldorf salad; Herbed tofu cubes; Miso-tahini sandwich spread; Clear soup with tofu and watercress; Toifu Italiano; Tofu parmigiana; Tofu, pasta and olives; Chili; Stuffed tomatoes; Thai pumpkin and tofu; Marinated, baked tofu; Broiled tofu with walnut-miso topping; Spanish rice; Tofu balls with sweet/sour sauce; French Country stew; Tofu polenta; Tofu tarts; Hot tofu sandwich; Fruit crepes; Tofu in black bean sauce; Pineapple pie; Strawberry-kiwi cheesecake; Tropical cheesecake and Indian pudding.This book does contain some lovely drawings, but to photographs.
Rating:
Summary: Not all vegetarian/ good resource book
Review: I have witheld 2 stars from this book for a couple of reasons. One being that the book leaves something to be desired, artistically, and many of the recipes are unusual, not making it a good starter book for those trying to assimilate soy products into the Standard American diet. It also contains no nutritional information for the recipes, leaving one to wonder about fat content and the like. I do, however, give this book 3 starts for a number of reasons. None of the ingredient lists are very long. The directions are clear and easy to follow and many of the recipes are worth trying. The first appx. 1/3 of the book is a good resource on soy itself and the answers the question, "What is tofu?" If one were so inclined, there are sufficient directions to try making it yourself. The print size is easy to read and doesn't leave you squinting while trying to discifer a list of ingredients. Some of the recipes are: Potato salad; Tofu waldorf salad; Herbed tofu cubes; Miso-tahini sandwich spread; Clear soup with tofu and watercress; Toifu Italiano; Tofu parmigiana; Tofu, pasta and olives; Chili; Stuffed tomatoes; Thai pumpkin and tofu; Marinated, baked tofu; Broiled tofu with walnut-miso topping; Spanish rice; Tofu balls with sweet/sour sauce; French Country stew; Tofu polenta; Tofu tarts; Hot tofu sandwich; Fruit crepes; Tofu in black bean sauce; Pineapple pie; Strawberry-kiwi cheesecake; Tropical cheesecake and Indian pudding. This book does contain some lovely drawings, but to photographs.
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