The Book of Miso: Savory, High-protein Seasoning

Front Cover
Ten Speed Press, 2001 - 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?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.Ģ Over 400 tempting recipes accompanied by more than 300 illustrations.

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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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References from web pages

Cookbook Profile: The Book of Miso
The Book of Miso One of Japan's most beloved foods for over a thousand years, ... The Book of Miso includes innovative recipes for Quiche Nicoise with Miso, ... food/ special/ 2002/ miso/

Uncle Phaedrus, Finder of Lost Recipes
This book has several recipes and detailed instructions:. The Book of Miso (Paperback) by William Shurtleff. Phaed. Cracker Barrel Biscuits ... phaedrus/ m0731M06.htm

Asian Cuisine Book Reviews
The Book of Miso: Food For Mankind by William Shurtleff and Akiko Aoyagi. This is the definitive book on miso. It is jam-packed with four hundred recipes ... food/ book_reviews/ asian.htm

The Book of Miso, 2nd Edition. By William Shurtleff and Akiko Aoyagi; Ten Speed Press, 2001 .... Quick & Easy The Book of Miso Soup. Boutique-sha, 2001 ... Heritage%20Pages/ cooking.htm

South River Miso | About Miso
All line drawings by Akiko Aoyagi from The Book of Miso, by William Shurtleff and Akiko Aoyagi. (Berkeley: Ten Speed Press, 1983) Used by permission. ... aboutmiso/ faq.html

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A to L About Miso Asian/Mid Eastern, condiments, instructions/tips ...
The best resource on Miso that I know of is Shurtleff and Aoyagi's book' The Book of Miso. It's quite a complex subject. The differences is miso can be ... Recipes/ AtoL/ R622.htm

The many faces of miso | Vegetarian Journal | Find Articles at ...
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The Book of Miso -The Book of Tempeh - The Book of Tofu - Miso Production ..... The Book of Miso, Volume II William Shurtleff & Akiko Aoyagi ... SANA.htm

About the author (2001)

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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