Softback. Miso tubs image with purple title on the spine.

We provide an in-depth photographic presentation of this item to stimulate your feeling and touch. More traditional book descriptions are immediately available

• Note: This book carries a £5.00 discount to those that subscribe to the F.B.A. mailing list

For conditions, please view our photographs. A nice clean rare copy from the library gathered by the famous Cambridge Don, computer scientist, food and wine connoisseur, Jack Arnold LANG. Jack founded the Midsummer House, Cambridge’s paramount restaurant. This dining experience is hidden amongst the grassy pastures and grazing cattle of Midsummer Common and perched on the banks of the River Cam. The Midsummer House experience is imaginatively curated to delight and amaze, so our surprise set menu changes regularly and is our playground to showcase our reverence for purity of flavour and natural seasonal ingredients.

William Shurtleff and Akiko Aoyagi, authors of The Book of Miso, wrote this book after years of research with master craftsmen working in traditional shops and modern factories in Japan, Taiwan, Korea, and America. This beautiful craft and technical manual gives in-depth instruction on how to start your own miso shop or factory for your home, community, or greater commercial ventures. One-hundred illustrations accompany the text which also includes extensive bibliography, a list of resources, and an index.

William Shurtleff is the author (or lead co-author with Akiko Aoyagi) of more than 100 books about soyfoods. These books have sold more than 825,000 copies. His best-selling book is The Book of Tofu, which has also been widely translated. In October 1972 William Shurtleff and Akiko Aoyagi began full-time research on soyfoods in Japan while writing The Book of Tofu. In August 1976 they founded the Soyinfo Center (named Soyfoods Center until 2006) in California. 

The Soyinfo Center (located in Lafayette, California) has the world’s most complete collection of soy information – available in various formats in addition to our books.

1. SoyaScan Database: SoyaScan is the world’s most comprehensive computerized database on soyfoods and soybeans. It contains more than 89,000 records from 1100 B.C. to the present. These include four basic types of records providing detailed information on: 73,000+ published documents, 15,500+ commercial soy products, 5,800+ original interviews and overviews, and 6,000+ unpublished archival documents. These records are unique, and have been added one at a time over many years; none have been downloaded from other databases.
2. Free Digital Books in PDF Format on Google Books. A steadily growing number of our books is available here. For best results, go to Google Books advanced search.
3. Research Library of Books and Articles: The Soyinfo Center Library owns more than 78,000 physical documents (printed on paper).
4. Graphics Collection: More than 5,000 labels and other graphics sorted by soyfood type.

William Shurtleff has been a vegetarian since 1968 and a vegan for most of this time. He uses soyfoods as a regular part of his daily diet and believes strongly that soyfoods are among the very best, most delicious, and most versatile protein sources available. They promote good health, are inexpensive, are great for the Planet, and are part of an ethical lifestyle that bypasses the slaughterhouse and the feedlot system. Roughly 50 percent of the agricultural land in the United States is used to grow crops that are fed directly to animals. When people eat more than a small amount of animal protein, they easily fall prey to the degenerative diseases of affluence (heart disease, cancer, stroke, diabetes, obesity) that characterize modern American culture.

William Shurtleff has been serving as a consultant to the soyfoods industry for more than 25 years. He probably has more personal contacts in this field, worldwide, than anyone else in the world. He has helped to start more than 450 new companies.