The Book of Tofu and Miso

By Akiko Aoyagi

Original Publisher
Ten Speed Press
Date of publication
2001
ISBN
1580083587

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Recommended by

Jeff Stutsman

Director of Operations, Momofuku Culinary Lab

Shurtleff and Aoyagi have made unmatched and astonishing contributions to the English language about Southeast Asian fermentation. They have opened the doors to so many Southeast Asian techniques and traditions.

Cortney Burns

Co-chef, Bar Tartine

Brandon Jew

Chef/owner, Mister Jiu; San Francisco, CA

Hannah Kaminsky

Food photographer and cookbook author

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