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Let's Use Soybeans

University of Illinois (Urbana-Champaign campus). Extension Service in Agriculture and Home Economic - Personal Name;

Let's Use Soybeans is a comprehensive and practical guide dedicated to the versatile uses of soybeans in everyday cooking and nutrition. Authored by H. B. Hart and published in 1917, this book was created to introduce American households to the many benefits and culinary possibilities of soybeans, a crop that was relatively new to Western diets at the time. The book provides a detailed overview of the nutritional value of soybeans, emphasizing their high protein content and their potential as a meat substitute, especially during times of food scarcity. The book is organized into accessible chapters that cover the history and agricultural background of soybeans, their chemical composition, and their advantages over other legumes. It offers a wide array of recipes and preparation methods, including instructions for making soybean milk, soybean coffee, bread, soups, salads, and even desserts. Each recipe is designed to be simple and practical, making it easy for readers to incorporate soybeans into their daily meals. The author also discusses the economic and health benefits of using soybeans, highlighting their affordability and their role in a balanced diet. Let's Use Soybeans serves as both a cookbook and an educational resource, aiming to demystify this nutritious legume and encourage its adoption in American kitchens. With its clear instructions, practical advice, and emphasis on wholesome eating, the book remains a valuable reference for anyone interested in plant-based cooking, sustainable food sources, or historical approaches to nutrition.

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Language: English
ISBN/ISSN: 9782528107126
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Subject(s): Electronic books
COOKING
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