Book, "Cooking for Henry," 1993

Throughout the 1930s, Henry Ford promoted soybeans as a versatile crop with promising industrial and culinary potential. He also incorporated them into his own diet. Ford's personal pastry chef at that time was Jan Willemse. In this book, Willemse recounts his introduction to the soybean as an ingredient and provides a selection of soy-based recipes he prepared for Henry Ford.