Sushi for Dummies by J. Strada
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Sushi for Dummies
By J. Strada

Sushi for Dummies

By (author) See other recent books by J. Strada See other recent books by Mineko Takane Moreno
Format: Paperback

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Sushi for Dummies by J. Strada

Book Description

This work helps you to demystify the sushi bar experience. Stuffed with tips and tricks, it enables you to 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! In this work, 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; and, dish up sushi-friendly drinks and side dishes.

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Book Details

ISBN: 9780764544651
ISBN-10: 0764544659
Format: Paperback
(231mm x 154mm x 15mm)
Pages: 288
Imprint: Hungry Minds Inc,U.S.
Publisher: John Wiley & Sons Inc
Publish Date: 23-Mar-2004
Country of Publication: United States

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Author Biography - J. Strada

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.

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