The Book of Miso [Mass Market Paperback]

William Shurtleff (Author), Akiko Aoyagi (Author)

Book Description

Publication Date: March 12, 1981

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.

Editorial Reviews

Review

"Make your meals better with miso." - Natural Health "Wonderfully entertaining and comprehensive." -Mother Earth News


From the Hardcover edition. --This text refers to the Paperback edition.

From the Inside Flap

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.

See all Editorial Reviews

Product Details

• Mass Market Paperback: 140 pages
• Publisher: Ballantine Books (March 12, 1981)
• Language: English
• ISBN-10: 0345291077
• ISBN-13: 978-0345291073
• Product Dimensions: 6.7 x 4.3 x 1.5 inches
• Shipping Weight: 8.8 ounces
• Average Customer Review: 4.6 out of 5 stars  See all reviews (7 customer reviews)
• Amazon Best Sellers Rank: #222,088 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

40 of 41 people found the following review helpful:

4.0 out of 5 stars Miso hungry? Make some miso soup..., March 10, 2001

By 

Joanna Daneman (Middletown, DE USA) - See all my reviews
(TOP 10 REVIEWER)    (VINE VOICE)    (COMMUNITY FORUM 04)    (HALL OF FAME REVIEWER)    (REAL NAME)   

This review is from: The Book of Miso (Mass Market Paperback)

This book is a real classic (mine is soup-stained from years of use.)

It is actually surprising how easy it is to make that cup of warm, cloudy soup you get in the sushi bar. The only problem is the dashi (fish broth) that is commercially available. It is usually loaded with MSG. You can make your own broth from bonito flakes per this book, if you have a Japanese grocery, but if you don't have a Japanese grocery or don't eat fish, vegetable broth works just fine with a dash of soy sauce.

This book has many, many soup ideas, as well as some delicious Asian noodle recipes, and uses for miso that replace things like cheese. The meaty taste of miso results from natural amino acids, which provide the savory flavor similar to meats and cheeses. If you are becoming vegetarian, miso can replace that familiar taste.

25 of 25 people found the following review helpful:

5.0 out of 5 stars Contains everything you could ever want to know about miso!, June 8, 1998

By A Customer

This review is from: The Book of Miso (Mass Market Paperback)

Confused by 6 different kinds of miso at your store? This book explains 17 kinds, how each is made, nutritional analysis, what to use each kind for. Over 100 pages of general info plus 500 pages of recipes. My well-worn copy is dated 1976 and it's still being reprinted! This book is one of my most frequently used cooking references. Excellent!

29 of 31 people found the following review helpful:

5.0 out of 5 stars One of the Best Health Books You can Buy!, June 10, 2000

By 

Colin Samuels (New York City) - See all my reviews

This review is from: The Book of Miso : Savory, High-Protein Seasoning (Paperback)

As a full-time athlete and conscious eater, this book was my savior. This is not only the bible on miso as the key to a healthy vegetarian diet, but also the bible on great living and world consciousness through your food choices. Miso matches meat in protein yet has almost no fat. This book allows the reader to make excellent, economical and tasty choices on how to include miso in one's daily diet. I have been very happy with my discovery of this book a few years ago. Since then I have felt strong and healthy without feeling the pressure of eating meat. The history, recipes and other info are very well written and well researched. The authors are ahead of their time and there is no doubt that miso will soon become a much greater part of the average western diet. I highly reccomend this book to everyone who cares about their own health and the health of the planet. Have a good read!