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Free eBook The Complete Idiot's Guide to Sushi and Sashimi download

by Chef Kaz Sato,James O. Fraioli

Free eBook The Complete Idiot's Guide to Sushi and Sashimi download ISBN: 1592577822
Author: Chef Kaz Sato,James O. Fraioli
Publisher: Alpha (July 1, 2008)
Language: English
Pages: 192
Category: Cooking, Food and Drinks
Subcategory: Regional and International
Size MP3: 1990 mb
Size FLAC: 1992 mb
Rating: 4.3
Format: docx mobi mobi azw


Chef Kaz Sato is the owner of three successful sushi restaurants in the Santa Barbara area.

Chef Kaz Sato is the owner of three successful sushi restaurants in the Santa Barbara area. He contributed recipes to James Fraioli’s book, Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs. If you are capable of following a recipe, you shouldn't have too many problems creating most of the items contained here. I will say I wish there had been more pictures of the finished pieces, however.

Contains 75 of the best sushi recipes from a well-known master sushi .

Przeczytaj go w aplikacji Książki Google Play na komputerze albo na urządzeniu z Androidem lub iOS. Pobierz, by czytać offline. Contains 75 of the best sushi recipes from a well-known master sushi chef. She is the author of "The Complete Idiotas Guide to Success as a Chef, The Complete Idiotas GuideA(R) to Comfort Food," and "The Complete Idiotas Guide to Spices and Herbs," James O. Fraioli is an award-winning author and photographer whoas contributed to over 18 magazines.

by James O Fraioli & Kaz Sato. Knock, And He'll open the door. Vanish, And He'll make you shine like the sun. Fall, And He'll raise you to the heavens. Become nothing, And He'll turn you into everything.

by Chef Kaz Sato, James O. Fraioli. Contains 75 of the best sushi recipes from a well-known master sushi chef

by Chef Kaz Sato, James O. Full-color insert helps reader fully understand and visualize the proper presentation.

The aptly named Complete Idiot's Guide to Sushi & Sashimi is packed with how-to information and beautiful color images. There is a lot of information on the vast array of ingredients in blocks called Food Corner and helpful pointers in cells called From the Kitchen

The aptly named Complete Idiot's Guide to Sushi & Sashimi is packed with how-to information and beautiful color images. There is a lot of information on the vast array of ingredients in blocks called Food Corner and helpful pointers in cells called From the Kitchen. But mostly there are step-by-step instructions on how to prepare everything from abalone to zucchini including five recipes with my beloved unagi like. The Tokyo Roll: ½ sheet (pink) Mamenori, Soybean Paper, approximately 4 X 7 inches.

Other readers will always be interested in your opinion of the books you've read. Whether you've loved the book or not, if you give your honest and detailed thoughts then people will find new books that are right for them. 1. English grammar drills. This guide shows how easy it can be to prepare restaurant- quality sushi that anyone would be proud to serve. Family members and guests will be exclaiming "domo arigato!" in no time.

James O. Fraioli, Kaz Sato. Restaurant quality sushi at home.

The Complete Book of Sushi. a b c d e f g h i j k l m n o p q r s t u v w x Fraioli, James . Sato, Chef Kaz (2008). The Complete Idiot's Guide to Sushi and Sashimi. New York, NY: Alpha Books. aa ab ac ad ae af ag ah ai aj ak al am an ao ap aq ar as at au av aw ax ay az ba bb bc bd be bf bg bh bi bj bk. Ono, Jiro (November 2013). ISBN 978-1-59257-782-8. "Sushi – Japanese Food Recipes". Retrieved 13 February 2016. "Japanese seasonal fish: ishigarei/stone flounder".

Restaurant quality sushi at home. Sushi is one of America’s favorite specialty foods, yet it can be intimidating to prepare at home. This guide shows how easy it can be to prepare restaurant- quality sushi that anyone would be proud to serve. Family members and guests will be exclaiming “domo arigato!” in no time. • Contains 75 of the best sushi recipes from a well-known master sushi chef • Includes in-depth, step-by-step information on everything readers need to know, from buying the freshest ingredients to proper preparation techniques to appetizing presentation • Full-color insert helps reader fully understand and visualize the proper presentation
User reviews
Dordred
I ordered this book months ago when on a quest to find a definitive book on sashimi. My husband as I are sashimi addicts. It's so good. It's fresh. It's also expensive. A meal out can run anywhere from $65 to $150. And with dining out 6-8 times a month, that expense needed to be curbed.

I wasn't willing to give up sashimi. At the same time, I feared shopping and handling my own fish. This is where the quest for the book comes. After discovering a fantastic place to buy sashimi (Catalina Offshore Products), my focus then shifted to how preserve, prepare, and know what to look for with sashimi grade fish. I bought two other books, Sashimi: The Essential Kitchen Series by Dekura, Hideo and The Great Sushi and Sashimi Cookbook (Great Seafood Series). Neither of these were complete.
This book isn't complete either, but I like it better than the others.

Here are a few of my issues with the book:

This book does not mention giant clam (geoduck or mirugai), which I believe is sacrilege.

This book doesn't explain cleaning techniques. For toro, I get specific instructions on how to care for toro (warm salt bath) prior to consuming. It's kinda disappointing that's not mentioned in the book.

There are many ways to make spicy tuna/salmon that don't include chili sauce. It mentions there are various ways "using various spices", but then only gives a recipe for one. My favorite is combining the fish, wasabi (to taste), soy sauce, scallion, sesame seed, and roe - mix with hand and either put it in a roll or eat on slices of cucumber....yummy.

The book implicitly says that mayo is the same as Japanese mayo. Yuk. Japanese mayo is lighter. I'd never use Helmmans in place of Kewpie.
I really, really wish it had included a recipe for ginger dressing, as I've been trying for months to no avail.

Anyway, it's worth the [...]for the recipes. There are a few I hadn't seen before (Hawaiian Poke) and the pictures are delicious looking.
Mave
I waited several months to receive this book, which turned out to be a disappointment. There is nothing contained in the book that cannot be found elsewhere, in more detail, and with illustrations. There is far too little time spent explaining the selection of ingredients and techniques for making successful sushi. Surprisingly few fish selections are included, and there is not much information on the proper filleting and cutting techniques for each fish. Recipes are either overly detailed or skip steps. Too many of the recipes are Americanized and contain far too many ingredients for the average home cook, with an emphasis on complicated restaurant-style rolls. Little space is dedicated to nigiri sushi and chirashi is barely mentioned. Virtually no information is given on plating and garnishing, which are of vital importance to the proper presentation of sushi. All in all, this is a very disappointing effort.
Jay
Great book of essentials and basic of sushi making. I'd recommend it for the casual sushi lover. Don't forget the real wasabi.
Hawk Flying
Ummmm.... Sushi....

I haven't met too many pieces of sushi I haven't liked, so I could resist picking up a copy of The Complete Idiot's Guide to Sushi and Sashimi by James O. Fraioli and Chef Kaz Sato at the library when it became available. If you are capable of following a recipe, you shouldn't have too many problems creating most of the items contained here. I *will* say I wish there had been more pictures of the finished pieces, however.

Contents:
Part 1 - The Basics: The Key Ingredients; Additional Ingredients; The Sushi Kitchen; Tips and Techniques
Part 2 - The Recipes: Sashimi a la Carte; Sushi; Sushi Rolls; Cooked Rolls and Tempura Rolls; Vegetarian Recipes; Appetizers and Salads
Index

For a relatively short book, Fraioli covers most of the essential knowledge in a concise manner. You learn about the different types of fish often used, other ingredients such as vegetables and fruit, as as well as the equipment you'll need to get started. He also covers the best ways to cut and slice the meat so that you get the best sections of the fish without dealing with bones and other undesirable fishy pieces. The majority of the book is then devoted to different recipes that you can follow to create your own delicacies. He goes everywhere from tuna sashimi to tuna rolls, scallops to shrimp heads, California rolls to Dragon rolls. The instructions are pretty easy to follow, and once you've done a few you should be well on your way to making tasty sushi that doesn't look all too bad once you set it on a plate.

The only nit for me in the book was the lack of pictures. There are eight full color pages in the middle that each show a couple of different dishes. But in many cookbooks, I'm used to seeing both the dish and the recipe side by side so you know what you're working towards. Granted, doing that format would have made the book much larger and more expensive. Still, sometimes it's hard to conjure up an idea of what you should be looking at once you finish.

Now, after all that reading, I need to find me a sushi bar... I'm hungry!