Sushi Chef: Sukiyabashi Jiro PDF Download
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Author: Shinzo Satomi
Publisher: Kodansha USA
ISBN: 1942993285
Category : Cooking
Languages : en
Pages : 367
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Book Description
Revered restaurateur Jiro Ono’s (Jiro Dreams of Sushi) 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.
Author: Shinzo Satomi
Publisher: Kodansha USA
ISBN: 1942993285
Category : Cooking
Languages : en
Pages : 367
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Book Description
Revered restaurateur Jiro Ono’s (Jiro Dreams of Sushi) 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.
Author: Jiro Ono
Publisher: VIZ Media LLC
ISBN: 9781421589084
Category : Cooking
Languages : en
Pages : 0
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Book Description
An authoritative guide on how to eat sushi by master chef Jiro Ono, subject of the award-winning documentary Jiro Dreams of Sushi. Succinct yet comprehensive, this little jewel of a book takes you through the seasonal offerings at Ono’s famed restaurant, Sukiyabashi Jiro. Descriptions of each type of sushi, featuring commentary from master Ono, are accompanied by beautiful full-page photography. You’ll learn the seasons in which the sushi is best served, the correct methods of eating it with either fingers or chopsticks, and how and when to use condiments. Small, portable, and stylish, Sushi: Jiro Gastronomy is the distillation of a lifetime’s worth of knowledge and a great gift for sushi lovers everywhere.
Author: Kikuo Shimizu
Publisher: Kodansha Amer Incorporated
ISBN: 9784770031457
Category : Cooking
Languages : en
Pages : 110
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Book Description
In 19th-century Edo, as busy and bustling as Tokyo, workers needed quick meals, and sushi made from vinegar-seasoned fish and rice was nutritious and invigorating. This book includes dozens of types of sushi, with large pictures and instructive text on each page, explaining the ingredients and techniques of Edomae sushi. Top sushi master Kikuo Shimizu, now 71 years old, reveals the secrets of Edomae sushi, the traditional sushi of Tokyo. By reading this book, you'll learn how real sushi in Tokyo is made, by an artisan sushi chef. Edomae literally means in
Author: Kimiko Barber
Publisher: Penguin
ISBN: 1465470174
Category : Cooking
Languages : en
Pages : 441
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Book Description
An updated classic guide to creating a variety of delicious and beautiful sushi, including bowls, omelettes, and sandwiches. Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos. Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal. Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi. Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.
Author: Becky Selengut
Publisher: Sasquatch Books
ISBN: 1632171082
Category : Cooking
Languages : en
Pages : 337
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Book Description
Learn to shop for—and cook—Pacific coast seafood that’s good for your health and the planet, with 100 recipes, plus cooking techniques and practical tips for buying. Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices for consumers in this fully revised and expanded edition that now includes lingcod, Pacific cod, wahoo (or ono), mahi-mahi, and herring. From shellfish to finfish to “littlefish” (think sardines), find recipes for 20 varieties of “good fish” (plus even more recipes for salmon!). There are also cooking techniques (such as how to sear a scallop perfectly), tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe. Included are recipes for: Clams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar. Good Fish is a bible for Pacific coast sustainable seafood.
Author: Nick Sakagami
Publisher: Chartwell
ISBN: 0785843094
Category : Cooking
Languages : en
Pages : 171
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Book Description
Learn how to source a variety of fish and make delicious sushi at home with the recipes and comprehensive techniques and fundamentals in Sushi Master.
Author: Yukari Sakamoto
Publisher:
ISBN: 189214574X
Category : Business & Economics
Languages : en
Pages : 306
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Book Description
Japanese cuisine.
Author: Sasha Issenberg
Publisher: Penguin
ISBN: 1101216883
Category : Business & Economics
Languages : en
Pages : 352
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Book Description
The highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.
Author: Ryuichi Yoshii
Publisher:
ISBN: 9781741106688
Category : Cooking (Fish)
Languages : en
Pages : 111
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Book Description
SUSHI'S step-by-step instructions and photographs show you how to make a variety of dishes using easy to follow recipes suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection.
Author: Emi Kazuko
Publisher:
ISBN: 9781841720753
Category : Sushi
Languages : en
Pages : 64
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Book Description
With clean, fresh flavors and great good looks, sushi has never been so popular. It is delicious as a light meal or as part of a more substantial Japanese dinner and makes perfect party food. The term sushi comes from sumeshi, meaning vinegared rice, a vital part of all sushi dishes. In Easy Sushi Japanese food writer Emi Kazuko shows you how to cook the rice perfectly and how to make simple rolled sushi using classic ingredients such as cucumber, tuna, or salmon. Once you have mastered the easy ones you can explore more adventurous variations, using easy-to-find ingredients. If you thought making sushi was strictly for the professionals, Easy Sushi will amaze you. With Emi's simple-to-prepare recipes.
