The Book of Tofu & Miso by William Shurtleff and Akiko Aoyagi

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Notes about this book

  • mjes on August 04, 2021

    Thick lentil or split pea soup with miso (pg 111) - the blog post reminded me that I'd not made this soup for some time. This time I made it with red miso. This is a meat free soup. I like using yams instead of carrots as a mildly surprising element. It is also worth adding the optional sesame seeds.

  • robm on December 29, 2010

    A combination of two authoritative earlier books on the production and use of tofu and miso, with hundreds of recipes (almost all vegetarian), both Asian and Western, that use these two soy products. Fascinating and useful!

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