Synopses & Reviews
Using tempeh, miso, soy milk, tofu, and other soyfoods in more than 120 recipes, from appetizers to desserts.
Buoyed by new findings every day about the positive benefits of soy products, soy is becoming readily available at supermarkets. These 120 recipes using tempeh, miso, soy milk, tofu and other soyfoods make it easy to create nutritious dishes--from appetizers to desserts.
About the Author
Jeanette Parsons Egan is a registered dietitian and nutrition expert. She teaches heart-healthy cooking classes at the Tucson Heart Institute.