About the Author

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 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 is fast becoming a vital ingredient for everyday cooking. In this gorgeous book, miso expert Bonnie Chung shares the insider know-how, equipping you with the knowledge to elevate your everyday recipes – to make a simple cheese toastie or a brownie truly unforgettable.

This essential guide covers traditions, types and tasting notes on the fermented soybean paste, looking at its impressive health benefits and explaining how to use it as a clever umami flavour-booster. It even includes a guide to fermentation and making your own miso, and introduces innovative miso makers from around the world who are crafting sustainable, zero-waste miso pastes.

Bonnie 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 and noodle dishes, and how to cook the ultimate umami-powered Sunday Roast, with gravy that packs a punch.

With four unmissable chapters and over 80 recipes:

The Quintessential Japanese Ingredient: master timeless Japanese classics like Miso Soup, Miso Aubergines and Miso Black Cod

The Flavour Partners: pair miso with sweetness, acidity, fat and spice in recipes like Miso Apple Pork Chops, Lime and Miso Glazed Roast Salmon and Miso Udon Carbonara

The Secret Weapon: seriously supercharge your everyday cooking with an unexpected miso boost, from a Miso Bloody Mary to Bonnie’s Best-ever Triple Umami Lasagne

The Dessert Twist: discover how home bakers and pastry chefs are using miso to elevate desserts, with recipes including Miso Apple Pie and Miso Brown Butter Banana Bread with Miso Custard

Review

‘As a fan of Bonnie Chung’s approach and palate … I’m delighted to have this beautiful new edition. Of course (and partly through Chung’s efforts) miso is a much more familiar and widely accessible ingredient than it was over here a decade ago. I love its rich, deep savouriness with an almost indefinable caramelly undertone, and draw on it often when I cook; Chung is spot-on in labelling it The Secret Weapon and this book, as well as explaining the science and history of miso, is an excellent guide as to how to wield it.’ – Nigella Lawson

‘This book is everything I could wish for and more! A brilliant celebration of miso – expertly written, deeply knowledgeable, and endlessly inspiring. This ingredient belongs in every kitchen, and Bonnie shows us exactly why – with creativity, knowledge, and heart.’ – Crystelle Pereira

‘What a stunning, in-depth, and thoughtful celebration of miso. Beyond the beautiful recipes, captivating stories, and evocative photos, it’s Bonnie’s time, dedication, and deep reflection on miso as an ingredient that make this book so special.’ – Kenji Morimoto

‘This book brings me so much joy! Bonnie is the undisputed queen of miso. She opened my eyes to using miso as a universal flavour booster – the ‘secret weapon’, as she calls it. Whenever I feel there is something missing or lacking in my food, I reach for miso. A must-read for the aspiring as well as the seasoned chef!’ – Jonathan Hope

‘This is a love letter to the world’s greatest seasoning. A thorough guide through the past, present, and future of miso, by one of its most dedicated advocates. Full of delightful, delicious surprises, whether you’re a miso newbie or a seasoned miso pro.’ – Tim Anderson

About the Author

Bonnie is an award-winning Entrepreneur and Founder of FMCG food brand Miso Tasty. Her successful product range includes Miso Pastes, Cooking Sauces, Noodles as well as Tofu, and is available across the UK and Australia in over 3000 supermarkets including Tesco, Waitrose, Sainsbury's, Woolworths Australia, Ocado and Wholefoods. Her first book Miso Tasty was selected for the Gourmand World Cookbook Awards for Japanese cuisine 2017 and was named in The Independent's Top 10 cookbooks of 2016. Known for her incredible passion and extensive knowledge of Asian flavours; her love for ancient ingredients like miso and tofu are re-imagined for modern cooking with versatile recipes that celebrate these ingredients in everyday cooking. Bonnie lives in London, where her food brand Miso Tasty is also based.

Finally, the secret sauce of Noma is revealed-the long-anticipated follow-up to the bestselling The Noma Guide to Fermentation offers more than 150 recipes for infused oils, vinaigrettes, fudges, spice mixes, rubs, sauces, and other flavour-boosting condiments that professional and home cooks can use to elevate every part of their cooking.

The Noma Guide to Flavor is a cookbook offering recipes for 150 significant seasonings, condiments, sauces, and other flavour compounds developed over two decades by Rene Redzepi and the Noma test kitchen. These are the components that define the inimitable taste of Noma, including iconic preparations such as roasted kelp salt, smoked egg yolk sauce, Nordic pesto, and lacto-koji beurre blanc. Most of the recipes are illustrated with step-by-step photo sequences detailing the techniques needed to transform surprisingly familiar ingredients into elements of Noma's distinctive cuisine. Noma uses these recipes to create elevated preparations for the restaurant (a selection of gorgeous plated-dish photos are included), but readers-whether professionals or avid home cooks-will find plenty of inspiration for their own kitchens, aided by do-able suggestions from Noma chefs.

In conversational essays and anecdotes woven throughout the book, Redzepi shares how staff members from around the globe have influenced Noma's flavour palette, and how Noma chefs take pristine seasonal ingredients and blend, grind, dry, smoke, macerate, reduce and otherwise elicit the most potent and desirable flavours that make up the sensory language of Noma. Between the narrative portions and the meticulous recipes, readers will become equipped to create their own Noma-inspired meals.

About the Author