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Rating: 
Summary: Let the Chips fall where they may!
Review: I tried Ms. Greenberg's tofu pumpkin cheese cake for this Thanksgiving. I was skeptical about the recipe even when I was baking it. I mean come on, soy cream cheese and tofu instead of real cream cheese and eggs? On top of those two ingredients the recipe called for soy margarine for the Graham cracker crust. But I decided to give it a try. In case it wouldn't turn out nice, I had a frozen pie in the freezer as a back up. But eureka! Even the batter tasted so good. (There are no raw ingredients like eggs in this recipe, so I tasted the batter.) I put it in the oven. To my surprise, it turned out to be a wonderful dessert. Everyone loved it although not everyone at the table was exactly a devoted fan of traditional pumkin pies. When I broke the seal of silence and told the guests what the ingredients were, they were absolutely speechless. Try it, and see the amazing results yourselves. The texture may not be as firm as regular cheese cake, but I liked that silky smooth texture. After all, one could always call it a tofu creamy mousse or something. But if you prefer firmer texture, I think, you can add some more tofu.
Rating:
Summary: Let the Chips fall where they may!
Review: I was excited to try my new Soy desserts cookbook last month. The recipes that I wanted to try called for expresso soy chips and chocolate chips. I was also pleased to see a source for soy chips at the back of the book. A company called Cloud Nine out of New Jersey seemed to have what I needed. Unfortunately, when I tried to e-mail them their home page was down. I tried calling but circuits were all busy. I have been trying for the last month to reach them but to no avail. I even called all my local health food stores including Whole Foods but no one has been able to help. the response I get is oh you mean carob choc. chips. No, the book indcates expresso or chocolate soy chips. What's the problem here? I would like to try some other recipes but this soy chip thing is bugging me! And while I'm on the subject of soy beans, why do the Edamame soybeans we buy in the store come from China. If we produce so many soybeans in the USA why are they coming from China? I love using soybeans but I am frustrated.
Rating: 
Summary: Good idea, terrible result
Review: This book must have been rushed to press with very little, if any, testing. The author clearly recycled existing conventional recipes, substituting some soy flour in place of wheat flour. To truly succeed in baking with soy ingredients, you need to compensate for the taste and behavior of the soy flour. In my experience making these recipes, they all need adjusting and doctoring. She routinely leaves salt and vanilla out of the recipes, or calls for much too little salt. They generally lack flavor.
Additionally, the table of contents and index are next to useless. Every recipe is named "Soy something-or-other" which makes it tedious to find what you're looking for. I was thrilled to find this book initially, but am now beyond disappointed with it. If I feel like baking something new, I might look at this book, but I never bake from it. I find better recipes for free on the web.
Rating: 
Summary: Happy! Happy! Soy! Soy!
Review: This cookbook is wonderful! I was impressed by the design of the book - sharp, modern and visually tasty--a great grapic analog to the deliciousness of the desserts. The recipes have a lot of variety, are very satisfying, are much healthier than their traditional counterparts, and are easily made with items that are staples in almost any vegetarian household. As a self-professed dessert fiend who was at a loss about what to do for tasty, healthy vegetarian desserts, I am glad to have the Soy Desserts cookbook to satisfy my dessert jones. Allow me to paraphrase Ren and Stimpy: Happy! Happy! Soy! Soy!
Rating:
Summary: From the Author, Patricia Greenberg
Review: Whether you are an experienced cook, or just starting out, Thisbook contains over 100 delicious and easy dessert recipes for you toenjoy. All of the items should be recognizable to you. They are basedon classical dessert recipes, taken from a wide variety of cuisines,substituting your old favorites with soy based ingredients. I am anutritionist, trained chef, and cooking teacher, working with soy forover 15 years. I am still amazed at what soy can do. You may becompletely new to the world of soy products or you may be familiarwith some forms, but not with others. You can experiment with your ownrecipes by following the suggested guidelines throughout the book, andthere is a source guide that will help you obtain all the differentproducts available today. My personal favorites are the "NewYork" Tofu Cheesecake, and the Soy Chocolate Truffles.Nutritionalanalysis are listed at the bottom of each recipe for yourconvenience. ...Health and Happiness Always! Patricia Greenberg
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