The New Soy Cookbook

Tempting Recipes for Tofu, Tempeh, Soybeans, and Soymilk By Lorna Sass
Photographs by Jonelle Weaver

8-3/4 x 8 in; 120 pp ; 32 color photographs
Paperback
Published in April, 1998
ISBN 0811816826
ISBN13 9780811816823
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$17.95

The New Soy Cookbook -- They said we couldn't make soy appetizing. They said we couldn't make soy beautiful. The New Soy Cookbook is here to prove them wrong! Today's all-natural health miracle, soy can be a delicious and elegant ingredient in any meal. Soyfoods are increasingly being found to protect against heart disease, cancer, and osteoporosis; to lower cholesterol; and to relieve hot flashes and other symptoms of menopause. Health-conscious cooks everywhere are eager to make soy a regular part of their lives, but they need the culinary guidance of a pro like best-selling cookbook author Lorna Sass. In addition to Asian-inspired dishes, Sass's mainly meatless and mostly cholesterol-free recipes cleverly place soyfoods in mainstream Western favorites for recipes such as Double Soybean Chili or Tempeh Simmered in Red Wine with Herbes de Provence. These dishes are friendly and appealing enough even for the truly soy resistant. It's time for cooks everywhere to discover the many pleasures of this modest little bean.

Lorna Sass has written other books such as, Cooking Under Pressure. She lives in New York and writes for the Los Angeles Times Syndicate, Food & Wine, Eating Well, Cook's Illustrated, Vegetarian Times, and Natural Health.

Jonelle Weaver -- whose clients include Food & Wine, Martha Stewart Living, and Gourmet -- lives in New York City.

Quotes

I really love Lorna Sass's new book, and look forward to cooking through it cover to cover....It's an irresistible invitation to delve into the wonderful world of soy cookery. Yamuna Devi

Lorna Sass's New Soy Cookbook is just that, indeed, and it's about time too....Here soy moves into its rightful place as a food that can stand on its own. Deborah Madison

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