cover image THE SOY DESSERT & BAKING BOOK

THE SOY DESSERT & BAKING BOOK

Brita Housez, . . Marlowe & Co., $14.95 (208pp) ISBN 978-1-56924-589-7

Soy aficionado Housez (Tofu Mania) brings the versatile bean to the dessert table to help even the most diehard sweet tooth get the 25 to 40 grams of soy per day that doctors recommend. The recipes integrate soy in many ways, from the traditional tofu and soy milk to soy flower, soy flakes, soy nuts and soybean oil; Housez's secret to maintaining authentic tastes while eliminating much of the fat is to only partially substitute soy—to have cooks use some soy flour and some unbleached all-purpose flour, for instance. Although this gives her Lemony Cranberry Bundt Cake a dense texture, the Light Chocolate Cupcakes are just what the name promises: light and airy, with the added decadence of chocolate frosting made with vanilla soy milk. The recipes are simple, marked by helpful headings (like "non-dairy" or "1-bowl recipe") and finished with nutritional information and notes on quantity, timing, and how well the dish freezes. Housez offers chapters on everything from cookies to crepes and biscuits to bars, and while traditional dishes such as Apple Pie, Oatmeal Raisin Cookies and Blueberry Muffins are included, Housez also tackles Tiramisu and Zabaglione. And she recommends an extra soy boost in the form of sauces like the rich Caramel Sauce, which has appealing overtones of cinnamon. These recipes prove it's possible to eat healthy without sacrificing too much taste. (Jan.)