280 pages | Dec 12, 2004 |ISBN: 1580083366 | PDF | 8 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—