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Summary
Summary
Features recipes for appetizers, main dishes, and desserts using soy products.
Author Notes
Patricia Greenberg holds a B.S. in nutrition and is also a graduate of the Scottsdale Culinary Institute in Arizona. She lives in Los Angeles, where she operates a catering and consulting firm and teaches vegetarian and low-fat cooking classes.
Reviews (2)
Publisher's Weekly Review
Since medical research confirms that just 25mg of soy protein in our diets per day can lower cholesterol, slow bone loss, and fight cancer and heart disease, why aren't more cooks rushing to put tofu on the dinner table? These ideas from a Southern California cooking teacher ought to help as she suggests creative, tasty ways to introduce all manner of soy products into everyday meals and includes seven days of sample menus. It's easy to slip soybeans into Minestrone, soy cheese onto Pizza and tofu into Chocolate Almond Pie, but even dishes that more loudly declare their "alternative" ingredients (Tempeh Fajitas; Soy Sausage Potato Chowder) are plausible candidates for the conventional family table. Greenburg's 175 recipes generally provide high-quality, inexpensive protein, a generous complement of vitamins, minerals and fiber, with little fat and no cholesterol. The nutritional analyses suggest that many will be useful for the lactose intolerant as well; an informative introduction describes soy products while mail-order sources are also listed. To get the most out of Greenberg's creations, it would be handy to live near a health food store, but many recipes can be made with supermarket ingredients. Readers prospecting for the benefits of soy and the rewards of good taste will turn up some gold (e.g., Roasted Vegetable and Soy Cheese Napoleons) in these pages. (Feb.) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
And the latest miracle drug is . . . soybeans? According to its proponents and some very reputable medical and scientific research, the once-lowly soy contains the power to fight heart disease and cancer, lower cholesterol, slow bone loss, and flatten out menopausal symptoms. Nutritionist-caterer Greenberg takes full advantage of the bean's properties in a collection of more than 175 recipes. All the varieties of soy, from tempeh and tofu to miso and okara, are first explained and examined for their gastronomic impact, along with a few sample menus that feature at least 25 grams of soy daily. To ease our discomfort with unfamiliar vegetarian foods, the author translates well-loved favorites into soy-infused appetizers, main meals, and desserts. As encouragement, few of the recipes demand any special preparation or long kitchen stays. (Reviewed December 15, 1997)0517888130Barbara Jacobs
Table of Contents
| Acknowledgments | p. ix |
| Introduction | p. 1 |
| All about soy | p. 5 |
| Health benefits of soy | p. 5 |
| Cooking with soy products | p. 10 |
| How to get optimum nutrition from soy | p. 24 |
| Nutrition information | p. 27 |
| 1 Appetizers, dips, and spreads | p. 32 |
| 2 Salads and vegetables | p. 48 |
| 3 Brunch and breads | p. 82 |
| 4 Pizza and sandwiches | p. 108 |
| 5 Soups and stews | p. 118 |
| 6 Main dishes | p. 138 |
| 7 Pastas and grains | p. 166 |
| 8 Desserts | p. 186 |
| Sources for soy products | p. 211 |
| General information on soy | p. 213 |
| Index | p. 215 |
