The Book of Miso: Savory, High-Protein Seasoning
Editorial Reviews
Book Description
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 Niçoise with Miso, and Boston Baked Soybeans with Brown Rice and Miso-
Inside Flap Copy
Truly delicious 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.
--This text refers to an out of print or unavailable edition of this title.
The Book of Miso: Savory, High-Protein Seasoning
The Book of Miso: Savory, High-Protein Seasoning,William Shurtleff,Akiko Aoyagi,Ten Speed Press,1580083366,Cookery (Miso),Cooking,Cooking / Wine,General,Health & Healing - General,Miso,Specific Ingredients - Vegetables,Cookery by ingredient,Japan,National & regional cuisine
New Used Books:
Recommended Books