The Natural Kitchen: Soy!: 75 Delicious Ways to Enjoy Nature's Miracle Food

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9780761504788: The Natural Kitchen: Soy!: 75 Delicious Ways to Enjoy Nature's Miracle Food
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From soy milk to tofu, wholesome, cholesterol-lowering soy is emerging as the staple food of choice for thousands of health-conscious households. A complete source of protein that is low in saturated fat, soyfoods can lower cholesterol and hypertension, and help promote a general standard of health. Creating a soy-inclusive diet in the ?90s is fun and accessible with the help of Dana Jacobi?s new book, The Natural Kitchen: Soy!
A wonderful and complete primer on soyfoods, this book shows how to include soy in a mainstream diet. Jacobi shares her extensive knowledge of the preparation of soy and discusses the taste, texture, and nutritional value of over a dozen soyfoods.There are many ways to enjoy the benefits of soy without resorting to a diet of miso soup and soy sauce. Soy is a versatile ingredient that can enhance the flavor and texture of many dishes. In The Natural Kitchen: Soy!, soyfoods have been used in old-time favorite recipes to create healthier dishes. Among Jacobi?s innovative and tempting dishes, readers will find:

Stuffed French Toast
Red Flannel Hash
Eggless Egg Salad
Lentil Lasagna
Chocolate Silk Pie
Vegetarians and meat-eaters alike will enjoy the diverse dishes presented in this work. During Jacobi?s years a caterer, she often included these soy recipes in her menus to her clients? surprise and delight. She writes, "If a client requested a vegetarian main course, I would often modify a chicken or meat dish, replacing the animal ingredient with tofu or tempeh."
Jacobi encourages the reader to experiment with the wide variety of soyfood products that are now available. On display in the produce section of most grocery stores are at least half a dozen different types of tofu and other soy products. Soyfoods can now be a part of every meal on the American table.
About the Author

Dana Jacobi
is a cookbook author, food writer, contributing editor to Natural Health, and consultant in natural foods. Author of The Natural Health Cookbook and The Best of Clay Pot Cooking, she lives in New York City.

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Review:

You might think sinfully rich (or fat-laden) when you hear recipes with names like The Creamiest Cheesecake in the World, Wild Mushroom Ragout, Aioli, Broccoli Bisque, Stuffed French Toast, and Blueberry Buttermilk Scones, but all of these (and many more) have been created with soyfoods which are naturally low in fat. Author Dana Jacobi has masterfully married natural ingredients and soy foods to create lusty, rich dishes in The Natural Kitchen: Soy.

Most of the 75 recipes include ideas for variations, which actually doubles the number of options as well as inspiring a bit of creativity in the kitchen. For example, Jacobi suggests using the filling for Sicilian Stuffed Squash to stuff grape leaves, or give tomato-braised tofu a Tex-Mex kick by adding serrano chili and diced tomato. The Natural Kitchen: Soy serves as an all-around soy cookbook, with variety of preparation times and styles. The Chocolate Silk Pie calls for only three ingredients (plus the piecrust) but the tofu "scallops" Ritz Carlton required a number of steps and would be better suited for a special occasion.

Adding soy to the diet has been proven to lower heart cholesterol and to help prevent heart disease. With The Natural Kitchen: Soy, you will be creating meat- and mostly dairy-free dishes that break new ground in the definition of good food using soy products such as tofu, tempeh, soymilk, soybeans, miso, and TVP flakes. In additional to the recipes, Jacobi has included an informative section, "All About Soy Foods," as well as listing mail order sources. --Gretel Hakanson

About the Author:

Dana Jacobi contributes regularly to Vegetarian Times and Natural Health magazines. The author of The Best of Clay Pot Cooking, her column, "Something Different," appears in over 700 U.S. newspapers.

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