The Miso Book The Art of Cooking with Miso John & Jan Belleme

ISBN: 0-7570-0028-2 Length: 192 Pages Size: 7.5 X9-inch Format: Quality Paperback Category: Cooking / Vegetarian / Miso Price: $15.95 Availability: In Print   Contents Reviews

In Japan, the preparation of miso has been considered an art form for centuries. Those who prepare miso are, in turn, looked upon as Masters. As a food, miso can be used in a wide variety of savory and satisfying dishes. As a folk remedy, it has been successfully used to treat poor digestion, cancer, radiation sickness, tobacco poisoning, and even low libido--to the point that its healing properties have been confirmed by modern science. Through a unique double-fermentation process that dates back to pre-industrial Japan, soybeans and grains are transformed into this wondrous food. Readily available in supermarkets and natural food stores, miso is an integral ingredient in numerous health-oriented cookbooks.

The Miso Book begins by presenting miso basics--the different types, the various manufacturing methods, and miso's role in maintaining good health. Also presented are easy-to-use directions for making miso at home. What follows is the book's recipe section, which begins with information on the cooking and blending qualities of different types of miso, pointers on which types of miso work best with various foods, and guidelines on how to use different misos as dairy and meat substitutes. The book offers over 100 recipes in which miso is used in "Dips and Spreads," "Sauces," "Fish Dishes," "Grain Dishes," "Soups and Stews," "Vegetable Dishes," and "Bean, Tofu, and Tempeh Dishes."

Since 1980, John and Jan Belleme have published nearly one hundred articles about food and health in major health food-oriented magazines. The Bellemes are also accomplished food photographers and food stylists. Over two hundred of their photographs have appeared in such magazines as East-West, Vegetarian Times, and Palate Pleasers. They are coauthors of Cooking with Japanese Foods. When they have the time, the authors conduct workshops and slideshows on making and using traditional Japanese foods and on natural food cooking. The Bellemes reside in Saluda, North Carolina.

Contents

Part One: All About Miso

1. The Miracle of Fermentation
(historical, cultural, and biological significance of fermentation of foods)

2. Shedding Light on Miso
(basic miso types--ingredients used and manufacturing methods)

3. Miso Medicine
(medicinal and nutritional aspects of miso)

Part Two: Cooking with Miso

4. Basic Principles
(includes "Working with Miso," "Glossary of Ingredients,"
and "Miso Making at Home")

5. Salads and Dressings
6. Dips and Spreads
7. Sauces
8. Fish Dishes
9. Grain Dishes
10. Soups and Stews
11. Vegetable Dishes
12. Bean, Tofu and Tempeh Dishes

Resources
Index