280 recipes total!
COOKING HEALTHY WITH SOY by BARBARA ALPERT / JoAnna Lund
Spiral binding for easy cooking!
Soy made simple. Over one million Healthy Exchanges® cookbooks in print!
Using ingredients and products found in almost any grocery store, JoAnna Lund takes the mystery out of soy and shows how cooking with it can boost the nutritional power of any dish. With 220 recipes, taste-tested by everyday folk, she proves that soy can convert even the most die-hard meat and potatoes fan-and provide a high-protein, low-carb option for those watching their weight and their family's health without an ounce of tofu in sight.
Soups and salads, veggies and side dishes, entrees, desserts, breads and breakfast items all get a make-over, so meals don't have to change-just what's in them. No one will ever think twice about soy after trying JoAnna's Dill-Veggie Cheese Dip, Light My Fire Chili, Triple Chocolate Cake Brownies, and other mouth-watering favorites.
EDAMAME [aka soybeans] by ANNE EGAN
60 Tempting Recipes Featuring America's Hottest New Vegetable
The popularity of soy products continues to grow as more and more research extols the health benefits of soy. Now a new member of the family has taken tofu, tempeh, and soy milk by storm. Edamame, the most exciting soy product ever to hit restaurants and grocery stores, is quickly gaining attention. These fresh, green soybeans look a lot like peas in a pod, but unlike peas, they have a nutty taste and a firm texture. The Japanese traditionally snack on these little beans right from the pod, often along with cold beer. This is how edamame were first introduced to the United States. Pubs and bars, mostly in East and West Coast cities, started serving them in place of peanuts. A new craze was born, and Americans have taken notice in a big way.
But there's no reason to stop with appetizers. Here these tasty beans are highlighted in 60 recipes ranging from appetizers and soups to salads, side dishes, and a host of main dishes. Whet your taste buds with Grilled Tomatoes with Edamame and Goat Cheese, Grilled Flank Steak with Jeweled Salsa, Creamy Risotto, Balsamic-Glazed Winter Vegetables, or Warm Scallop and Edamame Salad. Not just delicious, these recipes are packed with nutrients. The daily recommended 25 grams of isoflavones to help prevent heart disease are exceeded as these sweet, nutty beans provide 35 grams per half-cup. Not only abundant in isoflavones, edamame are the most nutritious form of soy because they contain fiber, vitamin A, calcium, and various phytochemicals. But the health benefits are just a bonus, because the recipes in this book are ones that any chef would be proud to serve. No crunchygranola here, but instead rich appetizers such as Guacamole, creamy soups such as Thai Seafood Soup, flavorful side dishes such as Creamy Risotto, and hearty main dishes such as Asian Salmon and Wasabi Mashed Potatoes.
Although the market has many soy cookbooks, this is the first book to focus completely on edamame-- America's hottest new vegetable.
BOTH ARE NEW, may have remainder mark.
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Format: |
Trade size paperback |
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Remainder |
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Condition: |
Brand New |
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we are a nonsmoking household with dogs |
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bc |