New Soy Cookbook

Description

Acclaimed author Lorna Sass makes it easy an d appealing to bring tofu, tempeh, tamari, miso and soymilk into the kitchen for family meals and entertaining. '

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.

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