The Book of Miso: Savory Fermented Soy Seasoning by William Shurtleff

The Book of Miso: Savory Fermented Soy Seasoning

William Shurtleff

282 pages first pub 1976 (editions)

nonfiction health informative medium-paced
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"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-...

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