An ever-expanding opus on how to make soybeans not only palatable but gourmet fare. The books translate centuries of Asian sophistication into accessible how to – how to make at home, how to cook with, even how to produce in commercial quantities. Also why to – getting meat-equal nutrition and gustatory delight lower on the food chain means more food for everybody.
Tofu is a Japanese protein-rich light cheese-like soybean derivative that handily takes on the flavors of whatever you cook it with. Miso, also Japanese, is the paste derived from fermented soybeans and is used in all manner of cooking and seasoning. Since the Japanese make food, medicine, and cloth out of it, why don't we?
Good food. Good book. A major dietary improvement under way here.
[Stewart Brand, The Next Whole Earth Catalog p.364]

【コンテンツ】
The Book of Tofu
Part 1. Tofu: Food for Mankind
Part 2. Cooking with Tofu: Recipes from East and West
Part 3. Japanese Farmhouse Tofu: Making Tofu for More and More People
Part 4. The Practice of Making Tofu: The Traditional Tofu Shop

The Book of Miso
Part 1. Miso: Savory, High-Protein Seasoning
Part 2. Cooking with Miso
Part 3. The Preparation of Miso


出版：2001年
言語：英語
ページ数：614ページ
サイズ：29m×22.5cm×4cm

【コンディション】
表紙・背表紙・裏表紙に傷みがあります。ジャケットはありません。