MISO COOKERY.Miso is a traditional Asian soy food found in natural foods stores and Asian markets. It comes in the form of a paste or puree, ranging from beige to dark chocolate brown in color. Different varieties range from sweet to savory. Miso is salty and used to flavor soups and can be used to enhance sauces, marinades, dressings, stews, roasts, and other items. Miso Cookery offers 70 recipes using miso. Amongst the dishes are Miso Kombu kom·bu n. Dried seaweed eaten as food, often used to flavor stock. [Japanese, species of brown seaweed.] Soup, Cilantro Miso Pesto, Cabbage Peanut Slaw, Apricot-Lime BBQ BBQ barbecue Sauce, Sweet Pepper Onion Quiche quiche n. A rich unsweetened custard pie, often containing ingredients such as vegetables, cheese, or seafood. [French, from German dialectal Küche, diminutive of German Kuchen, cake , Thai Green Curry, and Peach Soy Frogurt. Louise Hagler is also author of Tofu Cookery, Soyfoods Cookery, Meatless Burgers, and others. This new book includes a few color photos. Miso Cookery (ISBN ISBN abbr. International Standard Book Number ISBN International Standard Book Number ISBN n abbr (= International Standard Book Number) → ISBN m 1-57067-102-8) is published by the Book Publishing Company. It retails for $10.95 and is 96 pages. Look for this book in bookstores. Reviewed by Debra Wasserman. |
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