Sushi For Dummies
Judi Strada · Mineko Takane Moreno
mar. 2011 · John Wiley & Sons
3,7star
9 anmeldelserreport
E-bog
288
Sider
reportBedømmelser og anmeldelser verificeres ikke Få flere oplysninger
Om denne e-bog
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
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
Bedømmelser og anmeldelser
3,7
9 anmeldelser
Om forfatteren
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.
Bedøm denne e-bog
Fortæl os, hvad du mener.
Oplysninger om læsning
Smartphones og tablets
Installer appen Google Play Bøger til Android og iPad/iPhone. Den synkroniserer automatisk med din konto og giver dig mulighed for at læse online eller offline, uanset hvor du er.
Bærbare og stationære computere
Du kan høre lydbøger, du har købt i Google Play via browseren på din computer.
e-læsere og andre enheder
Hvis du vil læse på e-ink-enheder som f.eks. Kobo-e-læsere, skal du downloade en fil og overføre den til din enhed. Følg den detaljerede vejledning i Hjælp for at overføre filerne til understøttede e-læsere.
