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This illustrated, full-color publication, entitled "Around the World
with Soy," is the fifth in an ongoing cookbook series, "Soy in the
American Kitchen." "In this cookbook, we take consumers on a world
tour using soy foods," said Barbara Klein, editor of the book and
co-director of the soy center. "Many Americans have fallen in love
with cuisines from all over the globe. A number of foreign
specialties have now become as familiar in our kitchens as apple
pie."
"Around the World with Soy" contains a wide range of tasty
recipes, from egg rolls to Black Forest cake. The recipes were
developed and tested by staff from the soy center, led by Cheryl
Sullivan and Marilyn Nash.
"In this new cookbook, we directly address the issue of how to
include soy in dishes from around the world," Klein said. "There are
numerous recipes in this book, covering all the major types of
international dishes with which we are all so familiar."
Klein points out that a few of the recipes included in the
cookbook are traditionally made with soy. Others are made more
nutritious by the addition of soy.
"Among the traditional items are edamame, which are fresh green
soybeans harvested just before maturity," Klein said. "They are a
common snack in Japan and are becoming increasingly popular in the
United States. These delicious beans can be cooked and ready to eat
in just three to five minutes."
Recipes in the cookbook that use edamame include colache,
tabbouleh and Moroccan vegetables with couscous. Klein further notes
that black soybean can be used as a substitute for other types of
beans in a number of delicious traditional recipes, such as hummus,
tortilla soup and paella.
"We also have included several recipes that use tofu, which is
widely available in most supermarkets," Klein said. "The cookbook
also has some dishes that include tempeh, which is made from whole
soybeans that have been fermented and pressed into firm cakes.
Tempeh has a complex flavor that is sometimes compared to that of
mushrooms."
Other items in the cookbook are made using soy flour, soy nuts,
soy milk and soy protein isolates to enhance the nutritional value
of the dish.
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 "Soy milk can be substituted in almost any recipe that uses dairy
milk," Klein said. "Among the dishes featured in the cookbook are
Caribbean coconut bread, winter squash soup, light and airy cream
puffs, and chocolate croissants. We have included a similar range of
recipes for the other soy products that can be used to fortify
familiar international dishes."
Klein notes that this latest cookbook fits in well with the goal
of the Illinois Center for Soy Foods, which is to encourage
consumers in the U.S. to eat more healthy products made from soy.
"With this series of cookbooks, we hope to inspire a broad range
of people to use and enjoy soy products in many different ways,"
Klein said. "We show step-by-step how average consumers can do that
while still enjoying the same tastes and textures in the foods that
they have grown up with, including many of the most popular
international dishes."
She points out that adding soy to the diet also represents an
easy way to gain the many health benefits from soy protein. The U.S.
Food and Drug Administration has approved a health claim for soy
foods that acknowledges the connection between consuming soy and
decreasing the chance of developing cardiovascular disease.
"Eating soy foods, as part of a diet low in saturated fat and
cholesterol, may reduce the risk of heart disease, as well as
certain cancers, according to many research studies," Klein said.
The cookbook was designed in an easy-to-use format, with a spiral
binding that allows it to lie flat for efficient use in the kitchen.
Nutritional information -- including calorie, fat, carbohydrate and
protein counts -- is provided for each recipe. The cookbook also
contains helpful information on buying, storing and efficiently
using soy products.
"Around the World with Soy: is available from the Illinois Center
for Soy Foods at a price of $18, including shipping. The other four
cookbooks in the series -- "Tofu in the American Kitchen," "Textured
Vegetable Protein in the American Kitchen," "Baking with Soy in the
American Kitchen" and "Soy for the Last-Minute Chef" -- are also
available at the same price.
The cookbooks can be ordered by calling (217) 244-1706. Sample
recipes and an online order form are also available on the Internet
at
http://www.soyfoodsillinois.uiuc.edu.
[University
of Illinois news release]
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