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Sushi for Dummies
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Sushi for Dummies Paperback - 2004 - 1st Edition

by Strada; Moreno

From the rear cover

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

Details

  • Title Sushi for Dummies
  • Author Strada; Moreno
  • Binding Paperback
  • Edition number 1st
  • Edition 1
  • Pages 268
  • Volumes 1
  • Language ENG
  • Publisher John Wiley & Sons, U S. A.
  • Date 2004-04-02
  • Features Index, Table of Contents
  • ISBN 9780764544651 / 0764544659
  • Weight 0.81 lbs (0.37 kg)
  • Dimensions 9.22 x 6.18 x 0.66 in (23.42 x 15.70 x 1.68 cm)
  • Themes
    • Cultural Region: Asian - Japanese
  • Library of Congress Catalog Number 2004102331
  • Dewey Decimal Code 641.692

About the author

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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Sushi For Dummies

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by Strada, Judi, Moreno, Mineko Takane

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