The Book of Miso

by William Shurtleff, Akiko Aoyagi

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 Ni?ßoise with Miso, and Boston Baked Soybeans with Brown Rice and Miso-THE BOOK OF MISO offers a bounty of ways to enjoy this wonderfully healthful seasoning.‚Ä¢ Over 400 tempting recipes accompanied by more than 300 illustrations.

Genres: Food, Cookbooks, Cooking, Nonfiction, Japan, Health

280 pages, Paperback

First published January 1, 1976

Reviews

[b bb bbbb bbbbbbbb · Rating 4 out of 5]

If the Book of Miso was a gospel it would surely have disciples. This was great. The Books of Tempheh and Tofu are definitely on my future reading agenda now.

There is a wealth of information here about the history, varieties and production of miso. The well organized and written material is accompanied by plenty of great illustrations. A couple of appendix entries cover additional, related topics of interest. The authors have clearly followed their passion, and as readers we benefit from their meticulous work, diligent research and curiosity.

The opening chapter about world hunger comes across as dated, somewhat narrow in vision and a little tedious, but everything else is top notch.

[Dray · Rating 3 out of 5]

Paradoxically, I rate this book a little lower because it overpowers the reader with knowledge about miso. Firstly, I had no idea it was such a deep, varied and historical subject. The book goes where few coookbooks go, into the chemical structures of miso fermentation and flavoring. the book really is a compendium of all things miso.

[Laura · Rating 3 out of 5]

intriguing recipes but the craven condemnation of MSG cost it credibility.

[A Ter · Rating 4 out of 5]

The recipes feel dated, but the presentation of the range of misos and their history is fascinating.

[Steven · Rating 5 out of 5]

My only qualm is that they favor soy so highly. This is really a monograph, delving deeply into the history, relevance and versatility of miso, along with countless recipes, instructions for its fermentation, and detailed accounts of miso production facilities both past and present.

[Nancie Lafferty · Rating 4 out of 5]

More information than I ever imagined existed about miso!! More than I can ever remember or use, but I understand miso better now, and am much more comfortable with it. There is a wealth of well organized and well researched information here, with many charming illustrations.

[Steve · Rating 5 out of 5]

Wow, who knew you could do that much with Miso?

[captain america · Rating 3 out of 5]

good overall but the authors are really pushing to include miso at every course of every meal. miso desserts? ugh!

[Maxine · Rating 4 out of 5]

I like the william Shurtleff books.
I am so going to try making my own miso and have a spot to bury it for a year. :)

[Andrea · Rating 4 out of 5]

Detailed instructions and tasty recipes for using up your homemade miso