The Book of Miso

by William Shurtleff

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
-- 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.

Genres: Cooking

Paperback

First published January 1, 1976

Reviews

[Jonathan Kauffman · Rating 5 out of 5]

Forty years before high-end American chefs discovered the amazing umami-enhancing properties of miso, William Shurtleff and Akiko Aoyagi were writing about rare varieties of Japanese fermented soybean paste and coming up with ways to cook with it. Perhaps even more timely than the Book of Tofu.