Ebook Sushi: Taste and Techniques, by Kimiko Barber
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Sushi: Taste and Techniques, by Kimiko Barber
Ebook Sushi: Taste and Techniques, by Kimiko Barber
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From Library Journal
Although training is required to become a master sushi chef like Takemura, who first presided over London's Nobu and has worked at New York's Nobu, one can make versions of the dish at home. Together with Barber, who teaches Japanese and Asian fusion cooking, Takemura provides dozens of color photographs that show how to prepare step by step "scattered," stuffed, pressed, rolled, and hand-formed sushi. In addition, there are chapters on eating at a sushi bar and proper etiquette-helpful for anyone intimidated by the very idea-along with a section of basics covering equipment, ingredients, and techniques (the chapters on preparing fish would be useful to anyone who cooks it). The book concludes with a glossary, an international restaurant guide, and a listing of mail-order/online sources. This unique book is recommended for most collections. Copyright 2002 Reed Business Information, Inc.
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About the Author
Kimiko Barber teaches and cooks Japanese and Asian fusion cooking. After receiving formal training in Japan, Hiroki Takemura was chef at Nobu in New York and the head sushi chef at Nobu in London. He is currently planning to open his own restaurant.
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Product details
Hardcover: 256 pages
Publisher: DK; 1st edition (September 1, 2002)
Language: English
ISBN-10: 0789489163
ISBN-13: 978-0789489166
Product Dimensions:
7.1 x 0.9 x 8.9 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
128 customer reviews
Amazon Best Sellers Rank:
#735,282 in Books (See Top 100 in Books)
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.
If you are looking for the definitive classic book on sushi, this is it. It covers everything in great photographic and instructional detail, including selecting and prepping all kinds of seafood, on through really clear instructions for creating all the classic forms and shapes of sushi, and many of the inclusions. This isn't cutsie or fusion sushi. It's the real deal. I recommend this as the serious foundational book on creating your own really great sushi. You can always branch out into more creative concoctions from here.
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.
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