SUSHI MADE EASY

Cottrell, Noel

ISBN 10: 1859744362 / ISBN 13: 9781859744369

Published by Design Originals, 1999

About this Item

1999 Cottrell, Noel SUSHI MADE EASY NY: Sterling, c1999 3rd printing 79pp illustrated drawings, color photographs sq 8vo uncreased spine, fine softcover copy.

Seller Inventory # 86266

Bibliographic Details

• Title: SUSHI MADE EASY
• Publisher: Design Originals
• Publication Date: 1999
• Language: English
• ISBN 10: 1859744362
• ISBN 13: 9781859744369
• Binding: Soft cover
• Illustrator: Ingrid McGregor
• Edition: 5th or later Edition

About this title

Synopsis

Preparing sushi is more than mere cooking--it's an art, a creative act of beautifully presenting colors, textures, subtle tastes, and unmatched sensations. Every page here shares that refined philosophy, so it not only shows you how to make a feast for your friends, it is a feast for the eyes. Even the small line drawings accompanying the luscious photography--which show in detail how to create each perfect piece of sushi--seem infused with the elegant feel of Japanese culture. Immerse yourself in the lifestyle as you learn how to wrap, make, and arrange delicacies such as nigiri-sushi out of fish (yellowtail, salmon, tuna, surf clam, flounder, or prawn) and vinegared rice; thick futomaki, hosomaki (omelette), and fish and vegetable rolls; a battleship wrap stuffed with roe; inside-out rolls; a California hand roll with ripe avocado and crab; and soups. With advice on setting an eye-catching table to complete the wonderful atmosphere.

Reviews

Preparing sushi is intimidating to most Americans, not least because it requires meticulous attention to presentation, as well as an intricate and subtle understanding of textures and tastes. In Sushi Made Easy, Michele Gomes and Noel Cottrell demystify one of the urbanite's favorite foods, outlining the necessary utensils, equipment (yes, readers should get one of those cool bamboo rolling mats) and main ingredients, and explaining how to cook the sticky rice exactly right and how to buy and cut the fish. They guide the reader through the process of preparing nigiri-sushi (fish served over balls of rice), then explain how to make sushi rolls, inside-out rolls (rice outside the seaweed), hand rolls, California hand rolls, rolled sweet omelets and clear soups, concluding with the all-important setting of the table. Fittingly, the book is a beautiful aesthetic experience; sensuous, tactile color photographs appear on almost every page.

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