Miso Tasty: Everyday, Tasty Recipes with Miso - The Japanese ... by Bonnie Chung

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Last updated on Nov 21, 2025 11:53:36 PSTView all revisionsView all revisions

Item specifics

Condition
Very Good: A book that does not look new and has been read but is in excellent condition. No obvious ...
ISBN
1910904619
EAN
9781910904619
Date of Publication
2016-08-11
Publication Name
N/A
Type
Hardback
Release Title
Miso Tasty: Everyday, tasty recipes with miso the Japanese su...
Artist
Chung, Bonnie
Brand
N/A
Colour
N/A
Book Title
Miso Tasty: Everyday, Tasty Recipes with Miso-The Japanese Superfood
Publisher
Pavilion Books
Item Length
9.1 in
Publication Year
2016
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
0.9 in
Author
Bonnie Chung
Genre
Cooking
Topic
Regional & Ethnic / Chinese, Regional & Ethnic / Thai, Regional & Ethnic / Japanese, Regional & Ethnic / Asian
Item Weight
22.7 Oz
Item Width
7.8 in
Number of Pages
144 Pages
Category

About this product

Product Identifiers

Publisher
Pavilion Books
ISBN-10
1910904619
ISBN-13
9781910904619
eBay Product ID (ePID)
236956875

Product Key Features

Book Title
Miso Tasty: Everyday, Tasty Recipes with Miso-The Japanese Superfood
Number of Pages
144 Pages
Language
English
Publication Year
2016
Topic
Regional & Ethnic / Chinese, Regional & Ethnic / Thai, Regional & Ethnic / Japanese, Regional & Ethnic / Asian
Illustrator
Yes
Genre
Cooking
Author
Bonnie Chung
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
22.7 Oz
Item Length
9.1 in
Item Width
7.8 in

Additional Product Features

Intended Audience
Trade
Reviews
"This cookbook pays testament to the ancient, umami-packed soybean paste's versatility and kaleidoscopic flavours." -- Independent
Dewey Edition
23
Dewey Decimal
641.65655
Synopsis
Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties. Despite being used by the Japanese for hundreds of years, miso has been experiencing a new found popularity as top chefs, cooks and food writers champion miso as an essential yet exciting everyday ingredient. In Miso Tasty Bonnie Chung, founder of the UK's only dedicated miso brand and a self-taught miso expert, explores the great versatility of this exciting paste, and demonstrates the depth that it can bring to everyday cooking. Her book shares 60 recipes on how to enjoy this ingredient in both Japanese and non-Japanese dishes. The recipes are a mix of well-loved classics and new discoveries: swirl it into a hot stock for miso soup, mix it with a drop of olive oil and a spoon of mustard for a deeply satisfying salad dressing, or baste it on to steaks for a quick but deeply flavoured barbecue marinade. The book will also include simple cooking tips on how to make the most of miso, an in-depth exploration of the many different types of miso and even how to make your own miso at home. Miso is full of possibilities - as diets become more focused on being wholesome and nutritious, this ancient soybean paste is fast becoming a vital ingredient in every cook's kitchen., Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties. Despite being used by the Japanese for hundreds of years, miso has been experiencing a new found popularity as top chefs, cooks and food writers champion miso as an essential yet exciting everyday ingredient. In Miso TastyBonnie Chung, founder of the UK's only dedicated miso brand and a self-taught miso expert, explores the great versatility of this exciting paste, and demonstrates the depth that it can bring to everyday cooking. Her book shares 60 recipes on how to enjoy this ingredient in both Japanese and non-Japanese dishes. The recipes are a mix of well-loved classics and new discoveries: swirl it into a hot stock for miso soup, mix it with a drop of olive oil and a spoon of mustard for a deeply satisfying salad dressing, or baste it on to steaks for a quick but deeply flavoured barbecue marinade. The book will also include simple cooking tips on how to make the most of miso, an in-depth exploration of the many different types of miso and even how to make your own miso at home. Miso is full of possibilities - as diets become more focused on being wholesome and nutritious, this ancient soybean paste is fast becoming a vital ingredient in every cook's kitchen., Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties., Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties. Despite being used by the Japanese for hundreds of years, miso has been experiencing a new found popularity as top chefs, cooks and food writers champion miso as an essential yet exciting everyday ingredient.In Miso Tasty: The Cookbook Bonnie Chung, founder of the UK's only dedicated miso brand and a self-taught miso expert, explores the great versatility of this exciting paste, and demonstrates the depth that it can bring to everyday cooking. Her book shares 60 recipes on how to enjoy this ingredient in both Japanese and non-Japanese dishes.The recipes are a mix of well-loved classics and new discoveries: swirl it into a hot stock for miso soup, mix it with a drop of olive oil and a spoon of mustard for a deeply satisfying salad dressing, or baste it on to steaks for a quick but deeply flavoured barbecue marinade. The book will also include simple cooking tips on how to make the most of miso, an in-depth exploration of the many different types of miso and even how to make your own miso at home.Miso is full of possibilities - as diets become more focused on being wholesome and nutritious, this ancient soybean paste is fast becoming a vital ingredient in every cook's kitchen.
LC Classification Number
TX819.M57

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