Miso Cookery [Paperback]

Louise Hagler (Author), Ann Hagler (Illustrator), John Guider (Photographer)

Book Description

Publication Date: January 2001

Miso is a traditional Asian soyfood that has a rich, robust flavor and provides high quality nutrition. It is also excellent for recreating the flavors of meats and cheeses in vegetarian foods. Soyfoods specialist and renowned cookbook author, Louise Hagler, shows how miso can be used to enhance sauces, soups, marinades, dressings, stews, roasts, and more. Cashew Walnut Spread, Mustard Miso Vinaigrette, Asian Greek Salad, Creamy Country Gravy, Thai Green Curry, Risotto Delicata, and Mushroom-Onion Quiche are a few of the 70 recipes that illustrate the versatility of this soyfood. Rich in beneficial enzymes, friendly bacteria, and soy isoflavones, learn how miso aids digestion, offsets the effects of radiation and pollution, and can protect against cancer and heart disease. This cookbook represents true fusion cuisine, combining the best of East and West for delicious, healthy everyday meals. Color photos.

Product Details

• Paperback: 104 pages
• Publisher: Book Publishing Company (TN); 1 edition (January 2001)
• Language: English
• ISBN-10: 1570671028
• ISBN-13: 978-1570671029
• Product Dimensions: 9 x 6 x 0.2 inches
• Shipping Weight: 5.3 ounces (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #248,188 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 18 people found the following review helpful:

5.0 out of 5 stars 70 delicious, nutritious, palate pleasing recipes, February 15, 2001

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Miso Cookery (Paperback)

Miso is a traditional cultured and fermented soyfood that is available to the kitchen chef in a variety of flavors, aromas, colors and concentrations. Miso can add rich flavoring to a meal, as well as unique nutritional benefits including beneficial bacteria and enzymes for digestion, protections from cancer, and aids to the body recovering from radiation and pollution. From North African Sweet Potato Soup, Tofu Walnut Spread, and Spinach Salad with Marinated Tofu, to Sweet Pepper Onion Quiche, Thai Green Curry, and Asparagus and Pasta Toss, Miso Cookery is a collection of 70 delicious, nutritious, palate pleasing recipes that, with some lovely full color photography of finished dishes, showcase the amazing diversity and utility of miso cuisine.

4.0 out of 5 stars miso cookery, February 7, 2011

By 

Ms. Sally R. Douglas "Sally" (Jacksonville, FL) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Miso Cookery (Paperback)

Miso Cookery is a good reference to a food that few Americans have tried before. It gives clear concise directions and simple ingredients in the recipes. It is a brief and thorough introduction to a healthy alternative way of cooking.

4.0 out of 5 stars There's some good recipes and ideas here!, September 7, 2010

By 

M. Maltbie (Mid-South Coastal Texas) - See all my reviews
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Amazon Verified Purchase

This review is from: Miso Cookery (Paperback)

This cookbook is NOT just for vegetarians. I was looking for a way to incorporate the different varieties of miso into my regular, everyday cooking. I originally purchased a package of miso for a specific recipe (of all things--a Thanksgiving Day side dish that called for "miso butter"). And I can now say: Hey, this is great stuff! It adds a lot of unique flavor to a dish, and I really like this flavor! When we're talking umami, why aren't we talking miso, along with soy sauce and other products? And it's good for you--at least it is if you don't kill the beneficial organisms by high heat.

There are some great recipes in this book: For "toppings" for steamed veggies, for adding to soups, for making dips and sauces. There are some very good salad recipes. There are average recipes for main dishes that will give you ideas for adding miso to your favorite everyday meals.

Positive/Negative: The little conversion charts for salt, miso and soy sauce are helpful. Miso can add more flavor to a dish with less sodium than salt. But the miso called for in these recipes is from "The American Miso Company", whose products I have not found locally, nor on Amazon.com. And the type of miso is listed in English, with no Japanese equivalant. This means that it's not real easy to go into your local Asian market and find "barley miso", for example,because you do not have the Japanese name for it. But, hey, you can always buy a few packages of different colored miso pastes and do some common sense experimenting.

For those of you who choose your cookbooks by presentation, (how many pictures, quality of paper and cover material, etc.), you may not be real happy with this cookbook if you pay the full cover price of $10.95. It is a real basic, below-average-quality publication. But if you want to add to the quality and "mystery" and umami of your cooking, this book is a worthwhile addition to your collection.