Sushi For Dummies

Name: Sushi For Dummies
Brand: Unknown
SKU: 9780764544651
Price: 48.0 NZD
Availability: InStock

By Judi Strada and Mineko Takane Moreno

Summary

Sushi For Dummies by Judi Strada and Mineko Takane Moreno is a comprehensive guide for those keen to understand and make sushi at home. It covers the essentials of sushi preparation, from selecting ingredients to mastering techniques. The book also delves into the cultural significance of sushi and offers tips for creating a visually appealing presentation.
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Format: Paperback / softback

$48⁰⁰

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Sushi For Dummies

$48⁰⁰

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

If you're fascinated by the art of sushi making and eager to try your hand at crafting delicious rolls and nigiri, this book is a perfect guide for you. With clear step-by-step instructions and insights into sushi traditions, it offers both beginners and seasoned cooks a comprehensive dive into the world of sushi.

Contains information to help you impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). From Tuna Sushi Rice Balls to Rainbow Rolls, this book includes more than 55 recipes. It helps you discover how to: find the equipment and ingredients; make fragrant sushi rice; and, prepare vegetarian and fish-free recipes.

Description

Sushi For Dummies makes crafting perfect sushi rolls at home a breeze with its fun and easy guide.

With over 5,000 sushi restaurants spread across America, Japanese cuisine has never been more popular. Yet, many home cooks shy away from trying their hand at sushi-making. This approachable cookbook demystifies the art of sushi-making and shows just how simple it is to create perfect maki (rolls) and nigiri-sushi (individual pieces).

The book guides you through selecting sushi-quality seafood and sourcing specialised ingredients, to cooking perfect sushi rice and slicing ingredients like a pro. It even covers adding that essential dab of wasabi and rolling everything together effortlessly. Whether you want to make a basic California roll or explore a wide range of more exotic sushi creations, this illustrated guide simplifies sushi preparation for everyone.

Judi Strada, based in La Jolla, CA, is the Food Editor of San Diego magazine. Mineko Takane Moreno, residing in San Diego, CA, hails from Tokyo and shares her expertise by teaching Japanese cooking at Williams-Sonoma and the San Diego Culinary Institute.

Book Details

INFORMATION

ISBN: 9780764544651

Publisher: John Wiley & Sons Inc

Format: Paperback / softback

Date Published: 23 March 2004

Country: United States

Imprint: For Dummies

Audience: General / adult

DIMENSIONS

Spine width: 17.0mm

Width: 155.0mm

Height: 234.0mm

Weight: 370g

Pages: 288

Collections

Cook Books & Recipes Cooking & Food Dummies Judi Strada Mineko Takane Moreno New Release Cook Books Non-Fiction

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.