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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
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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
Reviews
"[An] engrossing guide to fermented soy ... a buffet of tempting recipes ... [the authors'] reverence
and enthusiasm for their topic is impressive."
Publishers Weekly, June 2004
"Offers everything you could need to know
about this popular ingredient."
Healing Lifestyles & Spas, January/February
2005
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