Product Description
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.

Amazon.com Review
Soyfoods have been a staple in Asian cooking for millennia, but until recently only a few Westerners took much interest in cooking with them. Now deemed a "miracle food," soy may help prevent cancer, lower cholesterol, reduce heart disease, prevent osteoporosis, and relieve the symptoms of menopause. Award-winning natural foods cookbook author and food writer Lorna Sass shares her decade of soyfood cookery research in The New Soy Cookbook, pairing soyfoods with ingredients and seasonings of cuisines from around the world. Beautifully laid out and illustrated, the book includes more than 40 recipes using soymilk, tofu, tempeh, soy sauce, and miso. The recipes reveal influences from all over, highlighting the cuisines of China, Italy, Thailand, Indonesia, and France, reflecting a delicious fusion of East and West.

Red Lentil Soup with Indian Spices, Tempeh Braised in Coconut Milk with Lemongrass, Curried Tofu with Spinach and Tomatoes, Sage-scented Cornmeal Scones, Pumpkin Tart with Pecan Crust, Codfish and Clam Chowder, and Black Soybean Salsa with Swordfish Strips are only a sampling of the tempting recipes you will find in Sass's lovely compendium. With only a few desserts, Sass focuses more on savory dishes using no meat, very little dairy, some seafood, and somewhat unusual ingredients such as quinoa, shiitake mushrooms, mesclun, kabocha squash, and broccoli rabe. With mouthwatering photographs, The New Soy Cookbook would make a handsome addition to any inspired cook's bookshelf. --Gretel Hakanson

CUSTOMER REVIEWS (Average Customer Rating: 4.5 based on 14 reviews)

One of my favorites

So I have a large cookbook collection. This is one of my 2 favorites. It teaches you about all of the different types of soy and the different ways to prepare it. Soy is more than just tofu. It can taste wonderful by using this cookbook. Also soy isn't just for vegetarians. This is not a vegetarian only cookbook. For example, "Shrimps, Mussels, and Tofu in Lemongrass-Miso Broth . . . Yum! My other favorite from my collection is Hor d'Oeuvres by Gillian Duffy.
April 20, 2008

I like Pictures

The main reason I bought this book (other than I need to slow down on my meat consumption) is for the pictures. It shows me how my dish should look and inspires me to actually cook (which I like to do, but HATE cleaning up). The recipes are ok, not too many hard-to-find ingredients, but I would have liked to see more quick dishes.
May 10, 2007

Not For Practical Use

If you are keen on entertaining your vegetarian friends, go for this book, but if you are looking for a handy helper for every day use, forget it. (Instead, reach for Deborah Madison.)
THE NEW SOY COOKBOOK should be billed as gourmet fare; nothing wrong with same, but again, this one will not help the everyday family cook who is trying to add the benefits of soy to the family diet.
October 21, 2003

10 Out of 10 for Making Vegetarian Cooking a Delight!

I am neither Vegetarian nor Vegan and am used to eating delightful meals in delightful restaurants world-wide. When I met my Vegan boyfriend I was in despair as to what to cook for him. Everything I tried tasted the same (to me). But Lorna Sass has saved me! Her meals are superb! Subtle yet zesty! Those that grumble about too many ingredients are churlish. Each recipe is worth whatever effort it takes to track down what is required. These are meals of the finest order. Yes, they take time! But the end result is well worth it. It has turned Vegan cooking into a pleasure, rather than a chore. The recipes with fish I will reserve for myself. For the rest, Vegan boyfriend is eternally grateful, and so am I. The spinach/dill soup would be a rave even in Paris!
October 31, 2001

A Fantastic Soy/Asian style cook book

I bought this book hoping I would find new ways to incorperate soy foods into my diet with simple recipies and I did. I also found fantastic examples of asian style cooking which I also love! This is a wonderful book. I am lucky enough to live near 3 great asian markets with helpful owners that show me the way through finding some of the ingedients but most of them can be found in a regular grocery store. I have never bothered to write a review for a book before but this one compelled me. Buy it!
May 03, 2000

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