Sushi Books

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The Complete Book of Sushi


The Complete Book of Sushi
  • Author : Hideo Dekura
  • Publisher : Apple Press
  • Release : 2005
  • ISBN : 1845430662
  • Language : En, Es, Fr & De
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The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, being low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease. The Complete Book of Sushi features a wide variety of recipes for: * Sushi rolls * Nigiri-zushi * Molded sushi * Hand-rolled sushi * Vegetarian sushi * Chirashi-zushi * Wrapped sushi * Shushi rice in fired-tofu bags * Sushi in a bowl * New sushi * Drinks, sauces and side dishes

First Book of Sushi


First Book of Sushi
  • Author : Amy Wilson Sanger
  • Publisher : Knopf Books for Young Readers
  • Release : 2001
  • ISBN : 9781582460505
  • Language : En, Es, Fr & De
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Illustrations and rhyming text introduce a variety of Japanese foods.

The Sushi Economy


The Sushi Economy
  • Author : Sasha Issenberg
  • Publisher : Penguin
  • Release : 2007-05-03
  • ISBN : 9781101216880
  • Language : En, Es, Fr & De
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The highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.

Sushi


Sushi
  • Author : 長山一夫
  • Publisher : P I E Books
  • Release : 2011-09
  • ISBN : 4756241344
  • Language : En, Es, Fr & De
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"Edomae sushi, the variety most commonly seen in the world today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to these ingredients, harmony and balance are essential. Renowned sushi chef Kazuo Nagayama's own personal recipes are presented here with exquisitely photographed examples that provide a glimpse into the painstaking art that goes into making each piece that is sure to leave the reader salivating! Sushi is arranged by season reflecting the availability of the main ingredients and includes thoughtful descriptions and informational graphics"--Publisher's website.

The Story of Sushi


The Story of Sushi
  • Author : Trevor Corson
  • Publisher : Harper Collins
  • Release : 2009-07-21
  • ISBN : 9780061962042
  • Language : En, Es, Fr & De
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Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling. The Story of Sushi is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.