The book of miso: savory, high-protein seasoning, Volume 1
From the authors of THE BOOK OF TOFU comes this updated tribute to miso. One of Japan'?s most beloved foods for over a thousand years, miso is a cultured, high-protein seasoning perfectly at home in recipes within and beyond the boundaries of Asian cuisine. Available in a range of flavors, colors, textures, and aromas as varied as that of the world'?s fine cheeses and wines, miso makes a delicious addition to stocks, stews, dressings, casseroles, and desserts. With traditional Japanese recipes like Miso Soup with Potato, Wakame, & Tofu; Eggplant with Sesame & Miso Sauce; as well as those more familiar to the Western palate-Tostadas, Quiche Ni?boise with Miso, and Boston Baked Soybeans with Brown Rice and Miso-THE BOOK OF MISO offers a bounty of ways to enjoy this wonderfully healthful seasoning.'A Over 400 tempting recipes accompanied by more than 300 illustrations. From the Hardcover edition.
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Review: The Book of MisoUser Review - Goodreads
My only qualm is that they favor soy so highly. This is really a monograph, delving deeply into the history, relevance and versatility of miso, along with countless recipes, instructions for its fermentation, and detailed accounts of miso production facilities both past and present.
Review: The Book of Miso: Savory, High-Protein SeasoningUser Review - Goodreads
Wow, who knew you could do that much with Miso?
What is Miso?
Soybeans Protein and World Hunger
Miso as a Food
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