Vegetarian
Innovative Soy Cooking
This is a highly original, user-friendly collection of recipes, spanning a range of dishes containing exotic as well as simple ingredients. The book will appeal to the newly initiated or the experienced cook looking for fresh ideas.
New Soy Cookbook
Get ready to throw out old notions about soybeans and soymilk, tofu and tempeh, miso and soy sauce. In The New Soy Cookbook, Lorna Sass' mainly vegetarian and mostly cholesterol-free recipes feature soyfoods in a wide range of innovative, internationally inspired dishes.
Little Soy Book
A handy, comprehensive guide that tells you everything you need to know about this incredibly versatile food.
Amazing Soy
For mainstream meat-eaters, as well as vegetarians and vegans, This book revolutionizes cooking with soy by showing readers how to use this nutritional powerhouse protein in terrific-tasting recipes for every occasion.
Soy Desserts
The national spokesperson for the soy industry now offers the first cookbook ever devoted to desserts made from tofu, soy chocolate, soy milk, soy yogurt and soy cheeses. Everyone loves sweets, but hates the guilt that comes with eating them.
This Can't Be Tofu!
Nutritionists, doctors, and food authorities everywhere are telling us to eat more tofu. It's an excellent source of high quality protein and calcium. It contains no cholesterol and is very low in calories and saturated fat.
Tofu Mania: Add Tofu to 120
Not specifically a vegetarian cookbook"”most recipes replace some of the fat from eggs, meat, and dairy products and thereby lower their fat and cholesterol count.
Tofu Mania,
Inexpensive, high in protein, rich in vitamins, iron, and calcium, low in fat, and free of cholesterol and lactose, tofu is truly a superfood.
Tofu
Tofu is an essential ingredient in modern living. Not only is it low in fat and high in protein - and thought to lower cholesterol - it is also delicious and incredibly versatile, complementing vegetables, meat, chicken and seafood.
Tofu 1-2-3
At last! Terrific, healthy tofu dishes that don"™t look or taste like tofu. Experts increasingly tout the benefits of soy in a healthy diet, and soy consumption in the U.S. has more than doubled since 1999.











