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 ...
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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?oise 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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Seller's Description:
Book is in good condition and may include underlining highlighting and minimal wear. The book can also include From the library of labels. May not contain miscellaneous items toys dvds etc. We offer 100% money back guarantee and 24 7 customer service.
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Seller's Description:
Fair. This is a paper back book: Used-Acceptable: All pages and the cover are intact, but shrink wrap, dust covers, or boxed set case may be missing. Pages may include limited notes, highlighting, or minor water damage but the text is readable. Item may be missing bundled media.
history, usage, types, receips and even how to make miso. a little dated but excellent in all regards.
TimH
Jun 7, 2007
The only book of its subject
To my knowledge this remains the only more-or-less thorough book on the subject [in English]. I personally bought the book for the miso-making techniques, which are presented clearly and easily accessible to the layman, rather than the recipes using miso. Originally published in the mid 70's, not all the recipes may be up to current taste trends. However if you're into fermented or traditional food preparation, you will likely enjoy this book. Again it is probably the only book that fully explains the miso-making process outside of Japan.
