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Rating: 
Summary: Finally, an all vegetarian soy cookbook
Review: After ordering close to a dozen cookbooks devoted to soy products, I was disappointed to learn that many of those are not vegetarian. I had assumed that anyone concerned with better health and stronger bones would already understand the link between meat consumption and decreased health. I reserved one star from this book for 2 reasons. The first being that most of the recipes contain a moderate to somewhat lengthy list of ingredients. That could be a strong deterrant to the home cook. The second reason being that it has no photographs and little artistic content. I have seen more beautiful cookbooks. This books IS deserving of the 4 stars, however, just for the recipes. These are wonderful, creative and not too strange. Each recipes also includes a complete nutritional analysis which is important for those restricting salt, fat or cholestorol. All of the recipes are vegetarian. Many of them are low in fat. The directions are relatively easy to follow and the print is large enough that you can read while going through the steps. Few of the recipes call for exotic or hard to find ingredients. Most of them are quite "normal". This one does not give estimates on prparation times, though. In case I've captured your interest and you're thinking of trying this one, let me list some of the recipes. . . Scrambled Tofu with Soy Sausage and Peppers; Savory Breakfast Bread Pudding; Tofrutti Bagel Spread; Tofu Miso Soup; No "egg" salad; Tempeh Reubens; No "chicken" salad; Sloppy Joes; Baked,marinated tofu; Pasta salad with tofu; Creamy Herb Dressing; Tofu Lo Mein; "Meaty" Tomato Sauce; Tempeh Cutlets with Creamy Mustard Sauce; Tofu Stroganoff; Fiesta Bake; Great Goulash; Curried Tofu; Spinach Stuffed Pasta Shells with Cream Sauce; Fruit and Nut Bread Pudding; Peanut Butter Pie; Tofu Pumpkin Pie and a variety of breakfast shakes. This book is also an excellent introduction to cooking with tempeh and TVP if you've never used either of those.
Rating:
Summary: Finally, an all vegetarian soy cookbook
Review: After ordering close to a dozen cookbooks devoted to soy products, I was disappointed to learn that many of those are not vegetarian. I had assumed that anyone concerned with better health and stronger bones would already understand the link between meat consumption and decreased health. I reserved one star from this book for 2 reasons. The first being that most of the recipes contain a moderate to somewhat lengthy list of ingredients. That could be a strong deterrant to the home cook. The second reason being that it has no photographs and little artistic content. I have seen more beautiful cookbooks. This books IS deserving of the 4 stars, however, just for the recipes. These are wonderful, creative and not too strange. Each recipes also includes a complete nutritional analysis which is important for those restricting salt, fat or cholestorol. All of the recipes are vegetarian. Many of them are low in fat. The directions are relatively easy to follow and the print is large enough that you can read while going through the steps. Few of the recipes call for exotic or hard to find ingredients. Most of them are quite "normal". This one does not give estimates on prparation times, though. In case I've captured your interest and you're thinking of trying this one, let me list some of the recipes. . . Scrambled Tofu with Soy Sausage and Peppers; Savory Breakfast Bread Pudding; Tofrutti Bagel Spread; Tofu Miso Soup; No "egg" salad; Tempeh Reubens; No "chicken" salad; Sloppy Joes; Baked,marinated tofu; Pasta salad with tofu; Creamy Herb Dressing; Tofu Lo Mein; "Meaty" Tomato Sauce; Tempeh Cutlets with Creamy Mustard Sauce; Tofu Stroganoff; Fiesta Bake; Great Goulash; Curried Tofu; Spinach Stuffed Pasta Shells with Cream Sauce; Fruit and Nut Bread Pudding; Peanut Butter Pie; Tofu Pumpkin Pie and a variety of breakfast shakes. This book is also an excellent introduction to cooking with tempeh and TVP if you've never used either of those.
Rating:
Summary: Good ideas!
Review: I bought copies of this for my Mom and myself and we're both experimenting with it. Not all the recipes are great but enough are to enjoy the book and use it a lot. We've probably tried half of them in the past year, as we learn how to incorporate more soy in our diets. Most ingredients are easy to find nowadays. We especially like the soups, the sauses and some of the desserts, although French Toast, Tofu Lasagna and Tofu Stroganoff are among our favorites.
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