Sushi

Enhanced descriptions from Syndetics:

Sushi is the perfect mini sushi cookbook featuring traditional, contemporary and innovative recipes for lovers of this Japanese cuisine.

The Japanese say that "You eat with your eyes," and this is certainly true with sushi. An art form in Japan, sushi is not only beautifully presented but healthy and delicious. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. From traditional hand-rolled sushi to the modern sushi in a bowl, this sushi book will show you how to make these elegant dishes with ease. It also provides information on the benefits of sushi, as well as how to use sushi-making tools; cook perfect sushi rice; cut vegetables and decorations; and select fresh sushi fish and other ingredients.

With easy-to-follow step-by-step recipes and gorgeous color photographs, Sushi is suitable for your cookbook collection.

Delicious sushi recipes include: Sushi rolls Nigiri-sushi Molded sushi Hand-Rolled sushi Vegetarian sushi Chirashi-sushi Wrapped sushi Sushi rice in fried tofu bags Sushi in a bowl New sushi Drinks, sauces and side dishes

Reviews provided by Syndetics

Booklist Review

Over the past several decades, Americans have gone from poking fun at the Japanese habit of eating raw fish to themselves consuming it by the ton. Even small towns have sprouted sushi bars. Sushi's fresh flavors and its generally low fat content fit perfectly with today's nutritional beliefs. Of course, not all sushi contains raw fish, and cross-cultural inventions such as California rolls or inari with its rice-stuffed fried bean curd can be purely vegetarian. This book emphasizes the photographability of well-crafted sushi over providing comprehensive directions for the home sushi chef, but it does provide inspiration for experimenting with this Japanese staple in the American kitchen. Yoshii's recipes yield many sushi varieties, and he carefully describes and demystifies both utensils and ingredients for the starting cook. (Reviewed March 15, 1999)962593460XMark Knoblauch