000			01908nam a2200229Ia 4500
003			NULRC
005			20250520094835.0
008			250520s9999 xx 000 0 und d
020			_a9780982293966
040			_cNULRC
050			_aTX 724.5.J3 .I43 2009
100			_aImatani, Iya _eauthor
245		0	_aSushi : _bthe beginner's guide / _cAya Imatani
260			_aWatertown, Ma : _bImagine Publishing, _cc2009
300			_a128 pages : _billustrations ; _c24 cm.
365			_bPHP1271
504			_aIncludes index.
505			_aThe basics -- Fish and seafood -- Sauces -- Sashmi -- Sushi rice -- Nigiri -- Gunkanmaki -- Temaki -- Hosomaki -- Saimaki -- All-vegetarian sushi -- Japanese soups -- Kawarizushi.
520			_aNow, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master! Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable. The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken & Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.
650			_aCOOKING (FISH)
942			_2lcc _cBK
999			_c4049 _d4049