Around the World with soy is the 5th in the ongoing series entitled Soy in the American Kitchen. Barbara Klein is the cookbook's editor and co-director of the Illinois Center for Soy Foods.
This international cookbook contains a wide range of recipes from egg rolls to black forest cake. Klein says that a few of the recipes included in the cookbook are traditionally made with soy. Others are made more nutritious by the addition of soy.
Some of the recipes use tofu, while others use soy flour, soy nuts, soy milk, and soy protein isolates. Klein says that soy milk can be substituted in almost any recipe that uses dairy milk.
Around the World with Soy as well as the other cookbooks in the series can be purchased online at soyfoodsillinois.uiuc.edu.