Sushi Taste And Technique
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Sushi Taste And Technique
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Author : Kimiko Barber
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2017-07-06
Sushi Taste And Technique written by Kimiko Barber and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-06 with Cooking categories.
Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends. Previous edition ISBN 9781405373388
Sushi
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Author : Kimiko Barber
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2011-08
Sushi written by Kimiko Barber and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08 with Cooking categories.
Provides an invaluable guide to sushi etiquettte and customs and includes a unique fish identification guide, which details over 20 kinds of fish and shellfish and how to prepare them.
The Complete Book Of Sushi
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Author : Hideo Dekura
language : en
Publisher: Apple Press
Release Date : 2005
The Complete Book Of Sushi written by Hideo Dekura and has been published by Apple Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking, Japanese categories.
The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, being low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease. The Complete Book of Sushi features a wide variety of recipes for: * Sushi rolls * Nigiri-zushi * Molded sushi * Hand-rolled sushi * Vegetarian sushi * Chirashi-zushi * Wrapped sushi * Shushi rice in fired-tofu bags * Sushi in a bowl * New sushi * Drinks, sauces and side dishes
Yo Sushi The Japanese Cookbook
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Author : Kimiko Barber
language : en
Publisher: HarperCollins UK
Release Date : 2010-02-25
Yo Sushi The Japanese Cookbook written by Kimiko Barber and has been published by HarperCollins UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-02-25 with Cooking categories.
YO! Sushi has transformed the concept of Japanese food and has created a revolutionary and unique dining experience. Conveyor belts filled with a rainbow of coloured plates carrying mouth-watering food prepared by chefs cooking in front of the diner have made sushi fun, funky and totally accessible.
Edomae Sushi
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Author : Kikuo Shimizu
language : en
Publisher: Kodansha Amer Incorporated
Release Date : 2011
Edomae Sushi written by Kikuo Shimizu and has been published by Kodansha Amer Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Cooking categories.
In 19th-century Edo, as busy and bustling as Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. This book includes dozens of types of sushi, with large pictures and instructive text on each page, explaining the ingredients and techniques of Edomae sushi. Top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. Edomae literally means in
Sushi
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Author : Ole G. Mouritsen
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-10-13
Sushi written by Ole G. Mouritsen and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-13 with Technology & Engineering categories.
"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston "Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page." Dr. Ian C. Forster, April, 2011 • • • In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi’s central role in Japanese culinary culture. Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes. Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.
Just One Cookbook
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Author : Namiko Chen
language : en
Publisher:
Release Date : 2021
Just One Cookbook written by Namiko Chen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Cooking, Japanese categories.
Sushi Specials
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Author : Oyamada Yasuto
language : en
Publisher: Charlesbridge
Release Date : 2015-03-03
Sushi Specials written by Oyamada Yasuto and has been published by Charlesbridge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-03 with Cooking categories.
Master sushi chef Oyamada Yasuto offers a perfect fusion of East and West with a vibrant collection of recipes combining Japanese principles with fresh ingredients that will enable aspiring sushi chefs to prepare amazing dishes that any restaurant would be proud to call their own. From sashimi specials to fusion rolls to nigiri, gunkan, and inari, this giftable collection offers more than 50 recipes to try and savor. All recipes are beautifully photographed with clear how-to images, and those new to Japanese cooking will appreciate the introduction to basics, the descriptions of important ingredients, and the detailed explanation of key tools and resources.
Minimalist Baker S Everyday Cooking
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Author : Dana Shultz
language : en
Publisher: Penguin
Release Date : 2016-04-26
Minimalist Baker S Everyday Cooking written by Dana Shultz and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-26 with Cooking categories.
The highly anticipated cookbook from the immensely popular food blog Minimalist Baker, featuring 101 all-new simple, vegan recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare Dana Shultz founded the Minimalist Baker blog in 2012 to share her passion for simple cooking and quickly gained a devoted worldwide following. Now, in this long-awaited debut cookbook, Dana shares 101 vibrant, simple recipes that are entirely plant-based, mostly gluten-free, and 100% delicious. Packed with gorgeous photography, this practical but inspiring cookbook includes: • Recipes that each require 10 ingredients or less, can be made in one bowl, or require 30 minutes or less to prepare. • Delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts—all on the table in a snap • Essential plant-based pantry and equipment tips • Easy-to-follow, step-by-step recipes with standard and metric ingredient measurements Minimalist Baker’s Everyday Cooking is a totally no-fuss approach to cooking for anyone who loves delicious food that happens to be healthy too.
Oishii
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Author : Eric C. Rath
language : en
Publisher: Reaktion Books
Release Date : 2021-04-15
Oishii written by Eric C. Rath and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-15 with Cooking categories.
Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines.