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: Book of MisoUser Review - Steven Kraft - 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. Read full review
Review: The Book of Miso: Savory, High-Protein SeasoningUser Review - Steve - Goodreads
Wow, who knew you could do that much with Miso? Read full review
What is Miso?
Soybeans Protein and World Hunger
Miso as a Food
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