The Book of Miso: Savory Fermented Soy Seasoning, Paperback/William Shurtleff

"The most impressive single book on food that I have ever seen." - Dr. Eugene N. Anderson, Jr. "A contemporary classic." - East West Journal. "Crammed full of historical information, traditional and Western recipes, explicit instructions for home-made miso..." - Library Journal. Over 400 tempting recipes. Easy-to-follow instructions for making miso at home or on a commercial scale. Over 300 illustrations. About the Author: The authors have also written: Tofu & Soymilk Production The Book of Tempeh: Professional Edition Tempeh Production The Book of Tempeh 820,000 copies in print In 1976 the authors founded the Soyinfo Center, which is now the world's most complete source of information on soyfoods