The Book of Miso (repost)
The Book of Miso (Savory Soy Seasoning) by William Shurtleff and Akiko Aoyagi
English | 2004 | ISBN-10: 1580083366 | PDF | 280 pages | 49,5 MB
English | 2004 | ISBN-10: 1580083366 | PDF | 280 pages | 49,5 MB
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.