Sushi for Dummies (Paperback)
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Sushi for Dummies (Paperback)

Overall Rating Rating 4.8  |  4 reviews  |  Write a review
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Item #: 2241778
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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 ......more

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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

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.

Strada, Judi
Series Title:
For Dummies (Cooking)
COOKING / Methods / General
For Dummies
Publish Date:
Copyright Year:
0.75 in
Unit weight:
0.85 lb
9.0 in
6.0 in
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Showing 4 most recent reviews on this product.

  • 5 Stars 3
  • 4 Stars 1
  • 3 Stars 0
  • 2 Stars 0
  • 1 Stars 0
  • nice starter book

    Great book to get you started making sushi that even covers how to purchase fresh fish. I would have appreciated more pictures, but definitely good book overall.

    • Would you recommend this to a friend? Yes
  • Liked It A Lot, But ...

    As a beginner in making sushi, I found the book invaluable. The extra sections on how to order and conduct oneself in a sushi bar were an unexpected bonus. The only reason I did not give this book five stars is that the URLs for online resources for equipment, spices, etc. were either no longer working or the site was not that well stocked. In one case, my security software blocked entry to a site on the grounds that it was dangerous. (Naturally, I didn't go there.) Otherwise, I just loved the book.

    • Would you recommend this to a friend? Yes
  • Good value

    this is a great book for beginners, Overstock had it cheaper, the only thing i would have liked is more pictures, or at least one per recipe so you could see what it should look like but pictures are free online...

    • Would you recommend this to a friend? Yes
  • Great reference...

    This is an excellent book to get you started making your own sushi... very well organized and answered all of my questions!

    • Would you recommend this to a friend? Yes
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