Miso

Om boken

In this expanded and completely revised edition, miso is recognised as the hero ingredient, the chef's secret added extra that has entered the Western mainstream to bring extra umami to everyday cooking.

Miso is fast becoming a vital ingredient for the health-conscious foodie. This fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its impressive health benefits.

With a beautiful new design and over 20 delicious new recipes, Miso is the ultimate guide to miso - explaining what it is and how to make it, the different types of miso, its endless versatility, and how to use it to balance and enhance the flavours in your cooking.

It even includes a guide to fermentation and making your own miso and introduces innovative miso makers from around the world who are crafting sustainable, zero-waste miso pastes.

Miso expert Bonnie Chung offers tips and tricks throughout, explaining how a teaspoon of miso added to a tomato sauce can enrich the flavour, how to build bases for classic soups, pies and noodle dishes using miso to bring out the umami, and how to cook the ultimate umami-charged Sunday Roast, with miso roast chicken and roast potatoes, miso-glazed carrots and miso sesame Yorkshire puddings.

With four unmissable chapters:

The Quintessential Japanese Ingredient: master timeless Japanese classics like Miso Soup, Miso Aubergines and Miso Black Cod

The Flavour Partners: pair miso with sweet, acidity, fat and spice in recipes like Miso Apple Pork Chops, Lime and Miso Glazed Roast Salmon and Miso Udon Carbonara

The Secret Weapon: seriously supercharge your everyday cooking with an unexpected miso boost, from a Miso Bloody Mary to Bonnie's Best-ever Triple Umami Lasagne

The Dessert Twist: discover how home bakers and pastry chefs are using miso to elevate desserts, with recipes including Miso Apple Pie and Miso Brown Butter Banana Bread with Miso Custard