Louise Hagler

Louise Hagler was a cookbook author and food writer who specialized in vegetarian and vegan cuisine during the 1980s and 1990s. She wrote several influential cookbooks focused on soyfoods and plant-based cooking methods. As a founding member of The Farm community in Tennessee, Hagler helped develop and document cooking techniques for making tempeh, tofu, and other soy-based foods accessible to Western audiences. Her work with The Book Publishing Company included writing and editing numerous vegetarian cookbooks that became important resources for the growing natural foods movement. Her most well-known works include "Tofu Cookery" (1982), "The Farm Vegetarian Cookbook" (1975), and "Soyfoods Cookery" (1984). These books provided detailed instructions for cooking with unfamiliar ingredients like tempeh and tofu at a time when such foods were still relatively unknown in American kitchens. Hagler's straightforward writing style and practical approach to vegetarian cooking helped introduce soyfoods to mainstream audiences. Her recipes and techniques continue to influence plant-based cooking methods and remain relevant resources for vegetarian cuisine.

Readers appreciate Hagler's clear instructions for working with tofu and tempeh, particularly in "Tofu Cookery." Multiple reviews mention the detailed techniques helped them learn to cook with soy products for the first time. What readers liked: - Step-by-step instructions for basic preparation methods - Simple ingredient lists - Reliable recipes that work consistently - Historical context about soyfoods What readers disliked: - Limited photographs - Some outdated ingredients/methods - Basic recipes may seem too simple for experienced cooks - Paper quality in some editions Ratings across platforms: Amazon: "Tofu Cookery" averages 4.3/5 stars from 42 reviews Goodreads: "Farm Vegetarian Cookbook" has 4.1/5 from 89 ratings One reader noted: "This was my first tofu cookbook in 1982 and I still use it today." Another said: "The marinade recipes alone make this book worthwhile." Common criticism focused on the dated presentation: "Good information but needs updating with modern ingredients and photos."

The Farm Vegetarian Cookbook (1975) A comprehensive collection of vegetarian recipes and cooking techniques developed at The Farm community in Tennessee, with detailed instructions for preparing soy-based foods and meat alternatives.

Tofu Cookery (1982) A practical guide to cooking with tofu, providing recipes and methods for incorporating this protein-rich ingredient into Western-style dishes.

Soyfoods Cookery (1984) A cookbook focused on preparing various soy-based foods, including tempeh, tofu, and other soy products, with step-by-step instructions for both basic and advanced techniques.

Frances Moore Lappé wrote "Diet for a Small Planet" which pioneered plant-based protein combining concepts in 1971. Her focus on the environmental and social impacts of food choices aligns with Hagler's practical approach to vegetarian cooking.

Mollie Katzen authored "The Moosewood Cookbook" and other vegetarian classics that helped popularize natural foods cooking in the 1970s and 80s. Her hand-written style and accessible recipes made vegetarian cooking approachable for mainstream audiences.

Miyoko Schinner develops vegan cheese and dairy alternatives using techniques similar to traditional fermentation. Her books focus on making plant-based versions of familiar foods, much like Hagler's work with soyfoods.

William Shurtleff documented the history and techniques of traditional soyfoods through the Soyinfo Center. His technical guides and historical research on tempeh and tofu production parallel Hagler's focus on soy education.

Carol Flinders wrote about vegetarian cooking and food philosophy while living in a spiritual community. Her work combines practical cooking instruction with the communal living perspective that informed Hagler's experiences at The Farm.