Review of "Soymilk Desserts" by Yasuyo Shida

You hear more and more about people who are lactose intolerant - a group I seem to have joined recently. I just changed to soy milk, and I am delighted to report that I like the taste. I find that I can even drink small amounts of soy milk straight, and it goes great on my morning cereal. Now this excellent little book has given me more ideas of what I can do with soymilk on a step-to-step basis.

The soybean has been a staple of the diet of Asian cultures for centuries. This product contains a lot of nutrients for a healthy body. It is rich in vegetable proteins and amino fatty acids. Hey, I like it and it's good for me.

So now lets look at the recipes you can try with it. The first thing is a recipe for a moist chocolate cake. You finish this off with tofu and a sour cream topping. Then there is a Tofu Apricot Cheesecake that is calling to me. Flan and Crème Brulee are included, and cookies using pin nuts. They all sound great.

In short, there are a lot of dishes you will want to try. The author also offers important information about the products you can use. This cookbook will teach you how to cook with soymilk, a natural ingredient that is good for you.