The Book of Miso (Savory Soy Seasoning)

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9781580083362: The Book of Miso (Savory Soy Seasoning)
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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?ßoise 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.‚Ä¢ Over 400 tempting recipes accompanied by more than 300 illustrations.

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From the Inside Flap:

ous and a highly nutritious natural source of protein, miso is an inexpensive, all-purpose seasoning that is low in calories and cholesterol-free. Available in a variety of warm, earthy colors, each with its own distinctive flavor and aroma, miso can be used:
-- like bouillon or stock in soups and stews
-- in dips and dressings
-- like cheese in casseroles and spreads
-- as a topping for grains, vegetables, or open-faced sandwiches.

Here is a complete introduction to miso cookery with more than 400 tempting recipes
-- A list of places to purchase miso in the United States
-- Easy-to-follow instructions for making it at home
-- And an optimistic statement of the vital nutritional role miso can play for all humankind in the protein-short years ahead.

A basic staple of every Chinese and Japanese kitchen, miso is an inspiration to creative cookery, a miraculous addition to the American menu, and a food for the future.

About the Author:

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.

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Other Popular Editions of the Same Title

9780345291073: The Book of Miso

Featured Edition

ISBN 10:  0345291077 ISBN 13:  9780345291073
Publisher: Ballantine Books, 1981
Softcover

9780914398080: The Book of Miso

Autumn..., 1976
Softcover

9780394734323: The Book of Miso

Autumn Pr, 1976
Softcover

9780898150971: The Book of Miso

Ten Sp..., 1983
Softcover

9780898150988: The Book of Miso

Ten Sp..., 1983
Softcover

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