William Shurtleff, Akiko Aoyagi - The book of miso: savory, high-protein seasoning, Revised Edition
William Shurtleff, Akiko Aoyagi - The book of miso: savory, high-protein seasoning, Revised Edition
Ten Speed Press | 2004 | ISBN: 1580083366 | Pages: 280 | PDF | 51.03 MB
Ten Speed Press | 2004 | ISBN: 1580083366 | Pages: 280 | PDF | 51.03 MB
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.
William Shurtleff, Akiko Aoyagi - The book of miso: savory, high-protein seasoning, Revised Edition
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