Book of Miso, The / Shurtleff, William & Aoyagi, Akiko / (PB/1993-1993/B+/USED)

Miso, widely available across the U.S.A., is rapidly becoming a part of America's emerging new healthier and lighter cuisine. For over a thousand years one of Japan's most beloved foods, this cultured, high-protein seasoning, deep and rich in flavor, is perfectly adapted to American-style recipes. Remarkably versatile, it can be used like a rich meat stock in soups and stews; like Worcestershire or ketchup in sauces and dressings; like cheese in casseroles and spreads; like chutney or relish; or even in refreshing desserts. As varied in color and aroma, taste and texture as the world's fine wines and cheeses, it is aged to perfection and contains healthful lactobacillus beneficial for the human digestive system.

The Book of Miso contains:

• Over 400 tempting recipes
• Easy-to-follow instructions for making miso at home and on a community scale
• An analysis of miso's nutritional benefits
• A history of its role in Chinese and Japanese culture
• A statement of the vital nutritional part it could play for us all in the protein-short years ahead
• Over 300 illustrations

Table of Contents

What is Miso?
Preface to Second Edition
Preface to the First Edition
Acknowledgements
Part I-Miso: Savory, High-Protein Seasoning
Part II-Cooking with Miso
Part III-The Preparation of Miso

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