Sushi: The Beginner's Guide
by Aya Imatani
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Book Summary Information
Author: Aya ImataniEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2009-08-01
ISBN: 0982293968
Number of pages: 128
Publisher: Imagine Publishing, Inc.
Book Reviews of Sushi: The Beginner's Guide
Book Review: Showcases more than fifty beautifully illustrated step-by-step sushi recipes
Summary: 5 Stars
We've all seen and tasted them. Bite-sized raw fish creations brought to American palates from Asian culinary traditions. Now there is a compendium of recipes and instructions to enable even the most novice kitchen cook in turning out delectable, nutritious, palate pleasing and appetite satisfying sushi dishes suitable for even the most elegant of dining occasions. Compiled and written by professional caterer Aya Imatani (who draws her expertise from her own family's traditions (her father owned a sushi bar in Kobe, Japan), "Sushi: The Beginner's Guide" showcases more than fifty beautifully illustrated step-by-step sushi recipes from a distinctively Japanese cuisine that ranges from Magurotaku Saimaki (Tuna and Pickled Radish); to Saishoku Saimaki (Mixed Vegetables); to Unagi Kabayaki Nigiri (Steamed and Teriyaki-Broiled Eel); to Tamago Nigiri (Japanese Omelette). Of special note is the presentation of basic information ranging from the tools used in making sushi dishes, to the Japanese pantry, to making pickled ginger, to the uses of wasabi, to choosing a whole fish. Covering sauces, sushi rice, and all-vegetarian sushi dishes, "Sushi: The Beginner's Guide" is an ideal and enthusiastically recommended addition to personal, professional, and community library cookbook collections.
Summary of Sushi: The Beginner's Guide
Anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master! Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they arent even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable. The big finish: Ayas specials, the kind of dishes you'll never find in suchi bars--such as Sushi Cake (Chicken & Cashew Nut Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.Japanese Books
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