Sushi and SashimiHardback Contemporary Kitchen S.
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- Publisher: LORENZ BOOKS
- Format: Hardback | 64 pages
- Dimensions: 209mm x 212mm x 15mm | 445g
- Publication date: 1 October 2001
- Publication City/Country: London
- ISBN 10: 0754808181
- ISBN 13: 9780754808183
- Edition: Illustrated
- Edition statement: illustrated edition
- Illustrations note: 75 photographs
This guide to cooking authentic Japanese sushi and sashimi offers 17 recipes that show in clear step-by-step format how to make all the well-known sushi and sashimi dishes, plus some regional specialities. Basic recipes and techniques are also provided, as well as information on unusual Japanese ingredients. Recipes include favourite sushi dishes such as Nori-rolled Sushi and Su-meshi in Tofu Bags plus other lesser-known yet equally as delicious recipes. The sashimi recipes combine colour and flavour to perfection; recipes include Marinated salmon with avocado, tangy Scallops in Mustard Sauce and refreshing Seared Swordfish with Citrus Dressing. Each recipe is beautifully prepared to be pleasing to the eye as well as to the palate. The techniques and ingredients section at the back of the book provides a full step-by-step description of essential basic recipes and techniques, such as how to cook perfect sushi rice every time, and how to make the all-important dashi stock. Information on equipment particular to Japanese cooking, such as utensils for cooking rice, chopsticks and serving equipment, is also included.
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Yasuko Fukuoka was born in Tokyo, and established herself there as a successful musician and composer. Since moving to England, she has continued to work as a musician, while also expanding her field of work to include journalism and multimedia creation. Numerous nation-wide concert tours in Japan provided Yasuko with the opportunity to gain much knowledge about regional Japanese food and her love of writing and of food is here combined for the first time.