The Need for a Plant-Based Diet. Soy-Centered Cuisine. Kitchen Tools, Techniques, and Tofu 101. THE RECIPES. Amazing Appetizers. The Skinny on Soups and Salads. Enlightened Entrees. Pasta and Pizza. Select Sides. Delightful Desserts. Resource Guide. Recommended Reading. Bibliography. Index.
MARIE OSER is the bestselling author of three cookbooks and a features writer specializing in health and nutrition. She writes a weekly syndicated newspaper column, "The Enlightened Kitchen," and is a soyfoods specialist adept at developing innovative plant-based consumer recipes and commercial formulas. Oser teaches classes in healthy gourmet cuisine a t cooking schools, universities, and medical centers in the Los Angeles area and has appeared on television and radio shows across the United States. Log on to her Web site at www.veggiechef.com and the "Soy Talk" discussion board at www.vegsource.com
Continuing in the vein of Soy of Cooking, Marie Oser compares the nutritional value of her "enlightened" plant-based recipes to many traditional favorites in More Soy Cooking. For example, a serving of classic Chicken Marsala contains a whopping 34 grams of fat compared to the three grams found in Oser's Unchicken Marsala. Using substitutes such as chicken style seitan, soy milk and silken tofu, Oser whips up a surprising array of appetizers, entrees and desserts. Although several of these recipes (like the tempting Peachy Almond Spice Ring and Crisp-Crust Pepperoni Pizza) require numerous ingredients and yield large servings, health-conscious eaters as well as those considering the switch to a vegan diet will appreciate these delightful cooking suggestions. --Publishers Weekly - November 6, 2000