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Demystify the sushi bar experience
Stuffed with tips and tricks - you'll roll, press, and mold sushi like a pro!
From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun!
Discover how to:
* Find the right equipment and ingredients
* Understand the special language of sushi
* Make fragrant sushi rice
* Prepare vegetarian and fish-free recipes
* Dish up sushi-friendly drinks and side dishes
- Sales Rank: #202955 in Books
- Brand: Strada, Judi/ Moreno, Mineko Takane
- Model: 2418316
- Published on: 2004-04-02
- Original language: English
- Number of items: 1
- Dimensions: 9.30" h x .64" w x 6.20" l, .81 pounds
- Binding: Paperback
- 288 pages
- Cooking
- Sushi
- Illustrated
From the Back Cover
Demystify the sushi bar experience
Stuffed with tips and tricks – you’ll roll, press, and mold sushi like a pro!
From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You’ll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making – and make it fun!
Discover how to:
- Find the right equipment and ingredients
- Understand the special language of sushi
- Make fragrant sushi rice
- Prepare vegetarian and fish-free recipes
- Dish up sushi-friendly drinks and side dishes
About the Author
Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.
Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Five Stars
By Samantha
I am definitely learning a lot about sushi!
3 of 3 people found the following review helpful.
Finally!
By Ettenna
I am a huge sushi fan and had been curious about trying to make my own. After my first attempt flopped, I started looking for a book that would explain step by step how to create some of my favorite rolls at home. This book provided easy to follow instructions as well as recipes I had never seen before and interesting facts about sushi culture. This was worth every penny!
2 of 2 people found the following review helpful.
Good Book with Limitations
By Howard S. Frierman
This is a good book to get you started on your sushi career. It has lots of valuable tips on what you need and the procedures, but once you get that under your belt, I found the recipes could be less 'poofy' and more substantial. But if you need help learning how to season your rice, or about the various styles of sushi that's out there, its a nice book for your collection.
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