<h4 align="center">This definitive cookbook on soy includes

<ul><li>240 great-tasting recipes for every occasion and eating style, including instant break-fasts, energy-boosting snacks, working lunches, elegant entertaining dishes, authentic Asian meals, and luscious desserts <li>A comprehensive guide of soyfoods -- from familiar foods like tofu to lesser-known ingredients such as soymeat, soy cheese, miso, tempeh, and much more -- with helpful tips on how to buy, prepare, and cook with 36 of them <li>Nutritional information for each recipe<li>A directory of more than 105 soyfood companies with their websites and mail-order addresses.

Most of the 75 recipes include ideas for variations, which actually doubles the number of options as well as inspiring a bit of creativity in the kitchen. For example, Jacobi suggests using the filling for Sicilian Stuffed Squash to stuff grape leaves, or give tomato-braised tofu a Tex-Mex kick by adding serrano chili and diced tomato. The Natural Kitchen: Soy serves as an all-around soy cookbook, with variety of preparation times and styles. The Chocolate Silk Pie calls for only three ingredients (plus the piecrust) but the tofu "scallops" Ritz Carlton required a number of steps and would be better suited for a special occasion.

Adding soy to the diet has been proven to lower heart cholesterol and to help prevent heart disease. With The Natural Kitchen: Soy, you will be creating meat- and mostly dairy-free dishes that break new ground in the definition of good food using soy products such as tofu, tempeh, soymilk, soybeans, miso, and TVP flakes. In additional to the recipes, Jacobi has included an informative section, "All About Soy Foods," as well as listing mail order sources. --Gretel Hakanson