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The Miso Book: The Art of Cooking with Miso by [Belleme, Jan, John Belleme]
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The Miso Book: The Art of Cooking with Miso Kindle Edition

4.0 out of 5 stars 2 customer reviews

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Synopsis

For centuries, the preparation of miso has been looked upon as an art form in Japan, and those who prepare it are viewed as Masters. Through a time honoured double-fermentation process, soybeans and grains are transformed into miso, a wondrous food with unique properties that make it not only a tasty addition to a variety of dishes, but also a powerful medicinal. Current scientific research has supported miso's use as an effective therapeutic aid in the prevention and treatment of certain cancers, radiation sickness, heart disease and hypertension. The Miso Book is a comprehensive guide to this most delicious and healthy food. Part One begins with a chapter on miso basics - the different types, uses and various manufacturing methods. A powerful chapter called "Miso Medicine" details this superfood's healing properties and its role in maintaining good health, along with eye-opening evidence supporting these claims. As an added bonus, part one offers easy directions for making miso at home. Rounding out this section are a number of fascinating insets, including the authors' personal adventures in Japan, where they lived and worked with a traditional miso master.

What follows in Part Two is an extensive recipe section that presents over 140 delectable, healthy recipes in which miso is used in dips and spreads, soups and stews, vegetable dishes and so much more. Whether you are a health conscious cook in search of healthy foods or you simply are looking for a delicious new take on old favourites, The Miso Book may be just what the doctor ordered.

About the Author

"

John and Jan Belleme "are the country s leading authorities on miso and other traditional Japanese foods. After living in Japan, where they learned the craft of miso-making firsthand,

the Bellemes co-founded the American Miso Company. Their extensive research on Japanese foods has resulted in four books and over a hundred articles. Currently, the Bellemes are involved with A Taste of Health, a nonprofit organization that promotes the use of natural foods through education.

John and Jan Belleme are the country s leading authorities on miso and other traditional Japanese foods. After living in Japan, where they learned the craft of miso-making firsthand,

the Bellemes co-founded the American Miso Company. Their extensive research on Japanese foods has resulted in four books and over a hundred articles. Currently, the Bellemes are involved with A Taste of Health, a nonprofit organization that promotes the use of natural foods through education.


Product details

  • Format: Kindle Edition
  • File Size: 2496 KB
  • Print Length: 192 pages
  • Publisher: Square One (11 July 2012)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B007SNJDY6
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Enhanced Typesetting: Not Enabled
  • Average Customer Review: 4.0 out of 5 stars 2 customer reviews
  • Amazon Bestsellers Rank: #874,354 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Top Customer Reviews

Format: Paperback Verified Purchase
One thing I completely dislike with recipe books is the lack of pictures. Visual matters for more than one reasons. It's appetising, it works as a serving guide and it's easier to find the recipe you are looking for when you flip quickly through the book. Look at newspapers or the internet. Pictures work as a bate. Unfortunately there aren't any accompanying the recipes in the Miso book. It's a shame because I don't think you can find a better one of it's kind. You get the history of Miso, Miso medicine and how to make miso at home. The recipes start with cooking guidelines and go from Dips and Spreads, to Salads, Soups, Sauces, and mains with Vegetables, Pasta, Grains and Beans and finishing with Seafood. The dishes are easy to make with clear cooking instructions and quick comments, serving suggestions and alternative ingredients. I don't regret I bought it at all, I just wish there were pictures.
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Format: Paperback
Are you macrobiotic or just curious about miso but not sure what to do with it?Get this book!It covers all the information you need to know on this superfood,cooking as well as its healing qualities.A must if you want to transform your cooking!
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x9631f36c) out of 5 stars 18 reviews
49 of 50 people found the following review helpful
HASH(0x96334ee8) out of 5 stars A must for the miso beginner. 29 Jun. 2004
By Angela Osorno - Published on Amazon.com
Format: Paperback
This is a great cook book! Very readable with an excellent introduction on miso and its medicinal qualities. For the miso beginner, this book is a must. I particularly enjoyed the authors's introductory paragraphs that proceed each recipe. They offer a personal touch and often set the stage for the recipe to follow. Good stuff. I've used miso to treat my high cholesterol with great success, and I'm always looking for new recipes. Other miso cook books I've seen are full of complicated recipes with exotic ingredients not found on the average person's shelf. The Miso Book is refreshingly diferent. Most of the ingredients can be found in any cook's pantry. I've tried a few recipes, and so far, my favorites are Brother Steve's Zesty Crimson Dressing (pg 66), and Broiled Catch of the Day with Salsa Verde (pg 166). The Salsa Verde is a knock-out punch. Excellent, with a variety of flavors that assault your taste buds in rapid succession. But, don't limit the sauce to fish. We tried it on pasta. It was yummy. The Belleme's have done it again. You gotta to get this book.
18 of 18 people found the following review helpful
HASH(0x96334f3c) out of 5 stars A good introduction to adding miso to your "American" recipes 7 Sept. 2010
By I Do The Speed Limit - Published on Amazon.com
Format: Paperback Verified Purchase
This cookbook is a vegetarian cookbook, but it is not just for vegetarians. I was looking for a way to incorporate the different varieties of miso into my regular, everyday cooking. I was originally introduced to a package of miso by way of a Gourmet magazine Thanksgiving Day recipe. And I can now say: Hey, this is great stuff! It adds a lot of unique flavor to a dish, and I really like this flavor! When we're talking umami, why aren't we talking miso, along with soy sauce and other products? And it's good for you--at least it is if you don't kill the beneficial organisms by high heat. So, I purchased this cookbook and "Miso Cookery" by Louise Hagler.

If you can only purchase one book, I would go with this one, as it contains more general information about miso and its health benefits, there are a lot more recipes, and the overall presentation is a bit more sophisticated.

There are more than the average amount of very nice dressing and sauce recipes. And the soup recipes--what a great assortment of recipes that incorporate miso! While there are some Japanese recipes and Japanese-inspired recipes, most of the recipes in this book are more, what I would call, "Continental", with an assortment that includes French Onion Soup and Boston Baked Beans.

Positive/Negative: The authors of this book are affiliated with "The American Miso Company", whose products I have not found locally. And the type of miso is listed in English, with no Japanese equivalant. This means that it's not real easy to go into your local Asian market and identify what you are looking for.

For those of you who choose your cookbooks by presentation, (how many pictures, quality of paper and cover material, etc.), you may not be real happy with this cookbook, as it has no pictures. It is a real basic, average-quality publication and you may not be happy with it if you pay the full cover price of $15.95. But if you want to add to the quality and "mystery" and umami of your cooking, this book is a worthwhile addition to your collection.
11 of 11 people found the following review helpful
HASH(0x96fbdbac) out of 5 stars A Medical Research Biologist's Nutritionally Superior Recipes 13 Jun. 2011
By Nathanael Greene - Published on Amazon.com
Format: Paperback Verified Purchase
I am no stranger to miso, having cooked with miso for forty years.

A major - and apparently overlooked - strength of the Bellemes' THE MISO BOOK is the high quality of this book's recipes, including (1) the special nutritional nature of certain of these recipes' unique ingredients, and (2) the scientific and disarmingly concise and consistent precision in which these recipes are written.

Read the "About the Authors" note, on page 175 of THE MISO BOOK, to learn about the Bellemes' unique scholarly qualifications to write nutritionally knowledgeable and sophisticated recipes like those in THE MISO BOOK.

I previously wrote a "customer review" for this AMAZON website of the Bellemes' book entitled JAPANESE FOODS THAT HEAL: USING TRADITIONAL JAPANESE INGREDIENTS TO PROMOTE HEALTH, LONGEVITY & WELL-BEING (2007), a book which discusses some of the nutritionally superior and unique ingredients which are key elements in most of THE MISO BOOK's recipes.

Oddly, THE MISO BOOK (2004) preceded the publication of the Bellemes' JAPANESE FOODS THAT HEAL (2007) - the latter (and subsequent) book is critical to an understanding and appreciation of the quality and nature of THE MISO BOOK's recipes.

Parenthetically, nearly 200 AMAZON.com customers have posted high-approval "customer reviews" of Natalia Rose's book entitled THE RAW FOOD DETOX DIET (which I also purchased) - this high level of interest in Natalia Rose's book indicates that a number of these nutritionally-conscious AMAZON.com customers would also be interested in the Bellemes' nutritionally knowledgeable and uniquely informative books.

In stark contrast to the recipes in THE MISO BOOK, this morning I happened to conduct a nutritional and compositional analysis of each and every single recipe in Robin Robertson's book entitled FRESH FROM THE VEGETARIAN SLOW COOKER. What a radical difference from the high quality of the recipes in THE MISO BOOK! Robin Robertson's recipes instruct her readers to use WHITE rice, SUGAR, FROZEN foods, CANNED corn, CANNED peas, CANNED beans - etc., etc. - as well as other nutritionally abhorrent cooking ingredients.

It was my analysis of Robin Robertson's recipes this morning that made me acutely aware of just how nutritionally superior the recipes are in THE MISO BOOK - in fact, I never previously realized this aspect about a cookbook's recipes before this morning. This is a useful insight.
5 of 5 people found the following review helpful
HASH(0x96a3875c) out of 5 stars Great book but don't buy the Kindle edition 25 Nov. 2014
By Adrienne - Published on Amazon.com
Format: Kindle Edition
Great book but don't buy the Kindle edition! What's the point of a kindle recipe book if both the table of contents and the index does not link to the pages? I will never buy a kindle book again unless it is fiction since this has happened several times now. But do buy the paper copy-the chapter about the health benefits of miso and its anti cancer effects is astonishing. I am now using miso every day!
3 of 3 people found the following review helpful
HASH(0x96337390) out of 5 stars The Miso Book 7 Feb. 2011
By Ms. Sally R. Douglas - Published on Amazon.com
Format: Paperback Verified Purchase
This is THE authoritative reference on the little known subject of miso, it's health benefits and how to use it. While miso is an everyday ingredient in Japanese and Chinese cooking, few Americans have ever even heard of it. I highly recommend this book on miso--the authors own the American Miso Co. in Saluda, NC and are definitely authorities on the subject.
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