Miso - Bonnie Chung - diskuze

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. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health-giving properties.Miso includes a guide to fermentation and making your own miso, as well as introducing new miso makers from around the world, who are using local produce to create sustainable miso pastes that are zero-waste.With a new format and design and over 20 delicious new recipes, this book 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. 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 enhance and 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.The chapters contain:Miso: The Quintessential Japanese flavour: The most famous Miso dishes from Japan – how to master these classics, with tips and tricks for nailing these
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