The book of miso: savory, high-protein seasoning, Volume 1

Front Cover
Ten Speed Press, Oct 1, 1983 - Cooking - 278 pages
2 Reviews
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 Miso

User 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 Seasoning

User Review  - Steve - Goodreads

Wow, who knew you could do that much with Miso? Read full review

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Contents

What is Miso?
6
Soybeans Protein and World Hunger
13
Miso as a Food
20
Copyright

14 other sections not shown

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About the author (1983)

WILLIAM SHURTLEFF and AKIKO AOYAGI spent their formative years on opposite sides of the Pacific, in California and Tokyo respectively. Bill and Akiko began collaborating in 1972, doing research and writing books about soyfoods. They worked together for six years in East Asia, mainly in Japan, studying with top soyfoods researchers, manufacturers, nutritionists, historians, and cooks. William is currently the director of the Soyfoods Center, which he and Akiko founded in 1976, and lives in Lafayette, California. A freelance illustrator and graphic designer, Akiko lives and owns her own art business in Walnut Creek, California.


From the Hardcover edition.

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