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, by Kimiko Barber
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Product details
File Size: 203003 KB
Print Length: 258 pages
Page Numbers Source ISBN: 1465429840
Publisher: DK (July 11, 2017)
Publication Date: July 11, 2017
Sold by: Penguin Group (USA) LLC
Language: English
ASIN: B06ZZRKDQT
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Amazon Best Sellers Rank:
#424,861 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Great hard cover book teaching you the basics of different types of sushi. The book advises you on what you will need regarding basic utensils and ingredients, as well as how to use and prep with them. Easy directions and nice pictures. Good book to have on your coffee table for others to view. One of the better books to educate you on the basics of sushi making and sushi protocols. If you are looking for a book w/ sushi variations and/or step by step recipes...this is not the book. At this time I have not found such a book for we beginners but I have found many recipes on line. I also collect take-out sushi menus from my favorite restaurants. This way I can get ideas regarding the different ingredients to make the various sushi combinations I enjoy. I use the book to help make it all come together properly.
As someone else stated, you won't be actually making sushi rolls or nigiri based off of this book. While, yes, it does have recipes and techniques, it is definitely more of an informational tour through the wonders of sushi than anything else. The book itself is beautiful, with weighty, semi-gloss paper and a gorgeous hardcover.The book goes through where the fish comes from, what other ingredients are involved, what alcohol to pair sushi with and even what utensils are used. It's the perfect book for someone looking to become more educated about sushi before diving into the unknown. Furthermore, it is a gorgeous picture book and would serve as a nice coffee table book.I actually bought this as a gift for someone who was unsure about sushi, and decided it was so nice that I needed a copy for myself. 10/10 would buy again.
What do you need to know to enjoy Japanese cooking at home?Here, in Kimiko Barber's seminal work, is found the standards for all of Sushi preparation. From rice preparation (and, the variations on the delicate vinegar/sugar/salt seasoning for Sushi Meshi), to choosing and preparing fish, shellfish, and roe; and, the famous Japanese omelet and its variations; and, how to make pressed Sushi, Nigiri, Hand Formed, and Scattered Sushi - you simply cannot find a more concise and definitive guide.Add to your bookshelf: Japanese Cooking, A Simple Art by Shizuo Tsuji; and, every book by Harris Salat and Tadashi Ono (Japanese Hot Pots, The Japanese Grill, Japanese Soul Cooking), the works of Elizabeth Andoh: Washoku: Recipes from the Japanese Home Kitchen,Kansha: Celebrating Japan's Vegan and Vegetarian Traditions.Those seven books are all one needs to have a thorough grasp of the techniques and standards of Japanese cooking for the home chef. That's not all there is to Japanese cuisine, of course - consider these two additions one as art and the other as a guide:The world of Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant by Yoshihiro Murata is beyond gorgeous and beyond the skills of even advanced home chefs.Izakaya: The Japanese Pub Cookbook by Mark Robinson
Got this book so my son and I can make sushi together. This kid loves sushi. He is always asking or it. Always. As he is learning to cook I have been adding to his library of cookbooks. This one I was hoping would be a good addition. And it was. He has read all the informational parts and then he bookmarked the recipes he wanted to try. We have tried them all. They were very easy and very good. The pictures are bright, clean, and appetizing. The recipes we have tried so far are very easy to work. I think this is his favorite sushi book so far, and he already has quite a collection. He is 12.
While I don't have plans on cutting up my own whole fish, the portion of that book was a bit lost on me, but I'll have to give it some thought. What I was afraid of getting was just another book of "here's some obscure things to put in your sushi rolls." Instead, I got some great new ways to put together meals, make them look good, and hopefully not spend too much time getting there. Things I hadn't seen done in other books (that probably should have occurred to me) were such things as log-roll sushi, box pressed sushi, scattered sushi (easy and pretty to fix for company), wrapping in spring-roll wrappers (the rice-paper type normally seen around vegetables) and a lot of things that don't call for nori other than nigiri. As usual, the DK people do an especially slick job on the publication.If you're past the basics in making sushi (although, they are there in this book) you really want this book on your shelf.
I'm a sushi beginner and based on other people's review I purchased this book. I cooked sushi rice about 10 times now and it came out perfect every time (and I'm not using the rice cooker)! My rolls look and taste just like at a sushi bar. Great instructions and illustrations for everything: from all types of fish to necessary equipment and sushi making instructions. This book has what you'll need to learn how to make, serve and enjoy delicious and beautiful sushi. However, keep in mind that this book only mentions soy and tamari souses. I had to ask my local sushi shef the names of my favorite sauces he used on my sushimi and maki rolls: i.e. unagi (eel) and ponzu souses. Overall, I am very pleased with the book and literally cooking something new couple of times a week.
This book has very beautiful photos. It teaches you the background of the culture and the most traditional style of making sushi. It goes into depth about all the ingredients they use and the process. I find myself enjoying this book so much!
This was a Christmas gift for my brother in law. He is into making sushi at home. Before I wrapped his gift I took a little peek to see what this book has to offer and I was really impressed. It gives you the history, the basics and detailed steps, along with pictures to show you how to create your perfect creations. Would recommend to beginners/intermediate chefs who wants to explore.
I have bought several sushi books over the years to help me make my own sushi at home, but this is by far the best and the only one I would have bought if I had found it first. It is broken up into several sections 1. What is sushi 2. Basics 3. Making 4. Eating. It has step by step pictures and overall good directions.
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