The Book of Miso: Food for Mankind

by William Shurtleff, Akiko Aoyagi

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.

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

618 pages, Mass Market Paperback

First published January 1, 1976

Reviews

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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]

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]

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

[A Ter]

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

[Steven]

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]

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]

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

[captain america]

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

[Maxine]

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]

Detailed instructions and tasty recipes for using up your homemade miso