Sushi Secrets

  • Filename: sushi-secrets.
  • ISBN: 9781462910380
  • Release Date: 2012-09-26
  • Number of pages: 168
  • Author: Marisa Baggett
  • Publisher: Tuttle Publishing



Unlock all of the elusive secrets of sushi making with this astonishing sushi book! In Sushi Secrets, renowned sushi chef, Marisa Baggett shares with you both traditional and nontraditional sushi, all of them delicious and all of them very easy to make. This sushi cookbook teaches you everything you need to know to make delicious Japanese sushi for beginners. Marisa includes surefire recipes for making perfect sushi rice, tips on how to find and buy the freshest sushi fish and sustainability and how to achieve it at home. Plus, with her background as a pastry chef, Marisa has created a dessert chapter that will make your mouth water! This sushi recipe book contains: Scallop Carpaccio Sashimi Avocado and Pomegranate Nigiri Pork Thin Rolls with Gingered Cherries Pickled Okra Thick Rolls Short Ribs Sushi Bowl "Cat"erpillar Sushi Rolls Faux Eel Hand Rolls Fudge Wontons with Peanut Dipping Sauce Fried Cherry Hand Pies With this cookbook you'll be ready to prepare a host of sushi and sashimi recipes and it gives loads of hints on how to slash otherwise lengthy prep times. From the traditional favorites to new and unique combinations, Sushi Secrets will have you rolling delicious sushi like a pro in no time at all.

Vegetarian Sushi Secrets

  • Filename: vegetarian-sushi-secrets.
  • ISBN: 9781462918980
  • Release Date: 2016-10-11
  • Number of pages: 128
  • Author: Marisa Baggett
  • Publisher: Tuttle Publishing



Everybody loves sushi. Now vegetarians can fully enjoy it too! American sushi expert Marisa Baggett has been working passionately for years to perfect sushi recipes that take full advantage of the freshest garden vegetables, herbs, tofu, mushrooms and spices available at your local farmer's market or co-op. Her innovative use of sustainable ingredients like fresh asparagus, apple, daikon radish, basil, tomatoes, beets, corn, shiitake mushrooms and cucumbers set her sushi recipes apart from all others you may have seen. This vegetarian cookbook offers completely new ways for localvores to enjoy their community supported agriculture and market vegetables with sushi rice. This is the ultimate farm-to-table book with creative Asian flair! Marisa not only shows you how to make the usual thick and thin rolls but other types of sushi that are just as delicious—and even easier to make! These recipes are about combining delicious rice with tantalizing pairings you might not have tried or thought of before, such as: Apple & daikon radish Cucumber & peanut Spicy carrot & tomato Pomegranate & basil Ginger & beet Summer corn & pickled okra Sweet potato & shiitake mushrooms Strawberry & rhubarb All of Marisa's sushi recipes are extra simple to make. For example, her Tempura Avocado Hand Rolls are a snap to put together—even if you've never made sushi before! Marisa starts by giving surefire recipes for making perfect sushi rice every time. She provides tips on which vegetables work best with sushi rice and how to create your own original combinations. Vegetarian Sushi Secrets is a gem of a Sushi cookbook that shows you how to make foolproof thin rolls, thick rolls, inside-out rolls, hand rolls, bowl rice sushi and many more in no time at all!

Sushi Secrets

  • Filename: sushi-secrets.
  • ISBN: 1844301818
  • Release Date: 2005-08
  • Number of pages:
  • Author: Hachette Illustrated
  • Publisher:



Presentation Zen

  • Filename: presentation-zen.
  • ISBN: 9780132901536
  • Release Date: 2011-12-15
  • Number of pages: 312
  • Author: Garr Reynolds
  • Publisher: New Riders



Best-selling author and popular speaker Garr Reynolds is back in this newly revised edition of his classic, best-selling book, Presentation Zen, in which he showed readers there is a better way to reach the audience through simplicity and storytelling, and gave them the tools to confidently design and deliver successful presentations. In this new edition, Garr gives his readers new, fresh examples to draw inspiration from, with a whole new chapter for those who present on more technical and educational topics based on techniques used by many presenters who give high-level talks at TED and other powerhouse events. Whether the reader is in research, technology, business, or education–this book will show them how to take what could look like a really dry presenation and reinvigorate the material in totally fresh (and sometimes interactive!) ways that will make it memorable and resonate with the audience. Staying true to the mission of the first), Garr combines solid principles of design with the tenets of Zen simplicity to help readers along the path to simpler, more effective presentations that will be appreciated, remembered, and best of all, acted upon.

Sushi Chef Sukiyabashi Jiro

  • Filename: sushi-chef-sukiyabashi-jiro.
  • ISBN: 9781942993285
  • Release Date: 2016-05-24
  • Number of pages: 266
  • Author: Shinzo Satomi
  • Publisher: Kodansha USA



Revered restaurateur Jiro’s extended chat on all things sushi shocked the industry and aficionados alike when it was first published in 1997 and has remained indispensable over the years thanks to his nonchalant revelation of top trade secrets. While first and last things cannot be so easily taught and the Sukiyabashi experience has stayed as unique as he warned with a wink, it is no exaggeration to call this book, finally available in English, the Bible of sushi chefs. Based on countless interviews over an extended period by a critic who had been better known for his comfort food expertise, marvelously retaining the maestro’s pleasantly down-to-earth voice, and amply illustrated with color photos, here is a belated surprise gift to all serious lovers of sushi who must rely on the vernacular.

Umami

  • Filename: umami.
  • ISBN: 9780231537582
  • Release Date: 2014-04-22
  • Number of pages: 280
  • Author: Ole G. Mouritsen
  • Publisher: Columbia University Press



In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

It s Not Okay

  • Filename: it-s-not-okay.
  • ISBN: 9781501171390
  • Release Date: 2017-01-31
  • Number of pages: 320
  • Author: Andi Dorfman
  • Publisher: Simon and Schuster



"Andi Dorfman, the beloved finalist of season eighteen of The Bachelor who infamously rejected Juan Pablo and went on to star on season ten of The Bachelorette, dishes about what it's like to live out a love story--and its collapse--in front of the cameras, offering hard-won advice for moving on after a break-up, public or not"--

Sushi

  • Filename: sushi.
  • ISBN: 9781405373388
  • Release Date: 2011-08-01
  • Number of pages: 256
  • Author: Kimiko Barber
  • Publisher: Dorling Kindersley Ltd



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.

Food and the City

  • Filename: food-and-the-city.
  • ISBN: 9780698152809
  • Release Date: 2016-05-31
  • Number of pages: 384
  • Author: Ina Yalof
  • Publisher: Penguin



A behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. “A must-read — both for those who live and dine in NYC and those who dream of doing so.” —Bustle “[A] compelling volume by a writer whose beat is not food . . . with plenty of opinions to savor.” —Florence Fabricant, The New York Times In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first Cronut. Lenny Berk explains why Woody Allen's mother would allow only him to slice her lox at Zabar’s. Ghaya Oliveira, who came to New York as a young Tunisian stockbroker, opens up about her hardscrabble yet swift trajectory from dishwasher to executive pastry chef at Daniel. Restaurateur Eddie Schoenfeld describes his journey from Nice Jewish Boy from Brooklyn to New York’s Indisputable Chinese Food Maven. From old-schoolers such as David Fox, third-generation owner of Fox’s U-bet syrup, and the outspoken Upper West Side butcher “Schatzie” to new kids on the block including Patrick Collins, sous chef at The Dutch, and Brooklyn artisan Lauren Clark of Sucre Mort Pralines, Food and the City is a fascinating oral history with an unforgettable gallery of New Yorkers who embody the heart and soul of a culinary metropolis. From the Hardcover edition.

Motorcycles Sushi and One Strange Book

  • Filename: motorcycles-sushi-and-one-strange-book.
  • ISBN: 9780310727910
  • Release Date: 2011-05-24
  • Number of pages: 224
  • Author: Nancy N. Rue
  • Publisher: Harper Collins



Normal? While family dinners and vacations to touristy destinations are ordinary events for her “normal” friends, fifteen-year-old Jessie Hatcher’s normal life means dealing with her ADHD and her mother’s bipolar disorder. So why is Jessie shocked when the unexpected happens? Now her “normal” includes living in Florida with the father she always thought was dead and learning the secrets of sushi from a man who teaches by tormenting her. Life isn’t any saner with her dad, but a cute guy and a mysterious book might just be the crazy Jessie needs. In this enhanced eBook version of Motorcycles, Sushi & One Strange Book, you'll be able to enjoy four high-definition videos featuring author Nancy Rue that explore the book's topics, as well as two recipes tied to the content and discussion questions that will help you delve further.

The Secret Lives of the Sushi Club

  • Filename: the-secret-lives-of-the-sushi-club.
  • ISBN: 1597222429
  • Release Date: 2006
  • Number of pages: 469
  • Author: Christy Yorke
  • Publisher: Wheeler Pub Incorporated



A friendship turns sour when one of four women reveals the lives of her friends in her bestseller; however, a rafting trip to save their unraveling friendship becomes a test of physical and emotional endurance.

The Story of Sushi

  • Filename: the-story-of-sushi.
  • ISBN: 9780061962042
  • Release Date: 2009-07-21
  • Number of pages: 416
  • Author: Trevor Corson
  • Publisher: Harper Collins



Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.

Sushi Made Simple

  • Filename: sushi-made-simple.
  • ISBN: 1849758840
  • Release Date: 2017-11-14
  • Number of pages: 160
  • Author: Atsuko Ikeda
  • Publisher: Ryland Peters & Small



A masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi. The word "sushi" refers to "vinegared rice", which is used for any kind of sushi with raw, pickled, smoked, grilled, or seared ingredients. In this book, the simple secrets behind making good sushi are revealed, such as how to select your sushi components based on the three principles of colour, taste, and texture. Author Atsuko offers an approachable, diverse, and colorful selection of sushi dishes. Classic white sushi rice will always be a favorite, but here you will find options to use brown rice, quinoa, and pink beet rice too. Familiar rolls and wraps are included as well as sushi burgers, bombs, and deconstructed salad bowls. The book opens with Your Sushi Pantry, listing essential ingredients. After this comes Basic Cooking Methods and Step-by-step Techniques. The recipes are then divided into Sushi Rolls which include Futomaki, Uramaki, Temaki cones, and Gunkanmaki. Moulded Sushi features classic Nigiri, Temari, Oshi Sushi and pretty Chakin Sushi parcels. Creative Moulded Sushi includes new ideas like Sushi bombs, Burgers and Sushi Cakes. Deconstructed Sushi features celebration Chirashi sushi, Poke Bowls and Jarred Salads. Finally, Vegetarian and Vegan sushi offers a delicious selection of plant-based treats sush as Inari Sushi and Vegetable Nigiri.

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