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.

The Book of Miso

Cookbooks, Food & Wine

Akiko Aoyagi

William, Shurtleff

Cooking Education & Reference

Ballantine Books

An Incredible Food From The East To Revolutionize Cooking In The West
Amazingly versatile, ideal for weight control, low in saturated fats and cholesterol free, tofu is widely available in America today. This beautifully illustrated book is a complete guide to tofu, its forms, its traditions, including:
250 Gourmet Recipes from East and West -- Soups, Salads, Dressings, Sauces, Main Dishes, Casseroles, Barbecued and Deep-Fried Specialties, and Desserts.
Easy-to-Follow Instructions for Making 7 Varieties of Tofu at Home.
A Clear, Scientific Guide to Nutritional Benefits.
A Definitive Guide to Soyfoods, Japanese Foods, and Sources in the United States.
The protein backbone of East Asian diets, tofu offers an ideal answer to the protein problem for millions of nutrition-conscious Americans. Natural and inexpensive, quick and easy to prepare, an inspiration to creative cookery, tofu is a miraculous addition to the American menu, a food of the future.

The Book of Tofu

Cooking by Ingredient

Autumn Press

The Book of Kudzu: A Culinary and Healing Guide

Avery

The book that launched the tofu revolution is back in a beautiful new package, including over 500 tempting and original recipes from the East and West-from traditional Japanese Five-Color Sushi Rice with Tofu to heart-healthy Grilled Tofu with Korean Barbecue Sauce to hints on making your own flavored Tofu Burgers. An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.

Ten Speed Press+

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, &amp; Tofu; Eggplant with Sesame &amp; 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.

The Book of Miso (400 Recipes)

The book that launched the tofu revolution is back in a beautiful new package, including over 500 tempting and original recipes from the East and West-from traditional Japanese Five-Color Sushi Rice with Tofu to heart-healthy Grilled Tofu with Korean Barbecue Sauce to hints on making your own flavored Tofu Burgers. An all-in-one reference, this book covers the production of tofu and other soy products, Asian cooking techniques and equipment, and much much more. With over 350,000 copies in print, THE BOOK OF TOFU has been hailed by the Vegetarian Times as "an awesome book about the most incredible of foods"; by the Washington Post as "a seminal work"; and by the New York Times as the book that "awakened the West to the wonders of tofu." With over 300 illustrations and an extensive bibliography, you'll never be at a loss for how to prepare this perfect vegan protein.From the Trade Paperback edition.

Tofu & soymilk production: A craft and technical manual

William; Aoyagi Akiko Shurtleff

New-Age Foods Study Center

Tofu and Soymilk Production: A Craft and Technical Manual

Soyfoods Center

This book was a gift and has never been used; it's in perfect, clean condition. However there is a short inscription in the front cover page. FREE delivery confirmation. Money-back guarantee. Ships from smoke-free home.

The Book of Tofu & Miso

10 Speed Press

See the best price to sell, buy, or rent books by Akiko Aoyagi. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Akiko Aoyagi

See the best price to sell, buy, or rent books by Akiko Aoyagi. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

The Book of Miso

The Book of Tofu

The Book of Kudzu: A Culinary and Healing Guide

The Book of Tofu

The Book of Miso (400 Recipes)

Tofu & soymilk production: A craft and technical manual

Tofu and Soymilk Production: A Craft and Technical Manual

The Book of Tofu & Miso