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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: William H Huebl who wrote (15294)	1/21/2005 7:32:56 PM
From: Bill Ulrich	Read Replies (1) \| Respond to of 25073

I checked their latest, "The New Best Recipe" book. Nothing about soy flour in there. But it's a small enough organization, I'm sure they'd respond to an email. Certainly, with the current dietary trends, they'd find it interesting and relevant enough to work on it. Someone just needs to ask, so they know there's an audience. This was the only email address I found for question submission. Hope it's the right one: cooks@bcpress.com

To: William H Huebl who wrote (15294)	1/21/2005 7:59:37 PM
From: Bill Ulrich	Read Replies (2) \| Respond to of 25073

Just for kicks, I bugged them about it, too. Figured more voices, the merrier. I'll let you know if there's a response. _______________________________ Hello Cook's Illustrated Representative, I'm a member of a culinary discussion group. Some of our participants have been discussing the use of soy flour in substitution for wheat flour for various recipes because of dietary restrictions. Since your excellent research is often referenced in our discussion site, some of us have turned to your books and website to find information about this practice. No information, however, could be found. Given the current trend in low-carbohydrate diets for a widely varied audience across the nation, I think it would be of great interest to your readers to spend some effort towards this end. The participants in our group have mostly been using soy flour in loaf breads and foccacia. I suppose some may consider pasta, as well. Do you anticipate any work in this area? Can we be notified, if and when you do? If I have missed any work you have done towards this, could I please be pointed in the proper direction? Warmest Regards, Bill Ulrich bill@xxxxxxxxxxxxx.com