Miso Tasty
everyday, tasty recipes with miso – the japanese superfood
$56.00
- Hardcover
144 pages
- Release Date
18 September 2016
Summary
Miso Tasty: Unlock the Umami Magic
Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties.
Despite being used by the Japanese for hundreds of years, miso has been experiencing a new found popularity as top chefs, cooks and food writers champion miso as an essential yet exciting everyday ingredient.
In Mi…
Book Details
| ISBN-13: | 9781910904619 |
|---|---|
| ISBN-10: | 1910904619 |
| Author: | Bonnie Chung |
| Publisher: | HarperCollins Publishers |
| Imprint: | Pavilion |
| Format: | Hardcover |
| Number of Pages: | 144 |
| Release Date: | 18 September 2016 |
| Weight: | 630g |
| Dimensions: | 224mm x 189mm x 23mm |
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What They're Saying
Critics Review
“This cookbook pays testament to the ancient, umami-packed soybean paste’s versatility and kaleidoscopic flavours.” – Independent
“This cookbook pays testament to the ancient, umami-packed soybean paste’s versatility and kaleidoscopic flavours.” –Independent
About The Author
Bonnie Chung
Bonnie Chung is the founder of Miso Tasty, the UK’s first brand dedicated to miso. An award-winning entrepreneur and former food blogger, Bonnie has been dedicated to the research of miso for the last 5 years. Her miso products are now available from over 1000 stores in the UK from Sainsbury’s to Selfridges, and has been featured in The Guardian, Daily Telegraph, Daily Mail, Food & Travel and Wallpaper magazine. Her authority on miso has been established through travelling across Japan, seeing first hand how miso is made region by region, meeting with the stalwarts of miso in Japan and recording the nuances that make their regional miso special. Prior to following her passion in miso, Bonnie ran one of London’s first supper clubs where she showcased her love for Japanese food. She has also worked as a private chef.
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