Advertisement
| sushi master international sushi maker plus: Sushi Master Nick Sakagami, 2023-07-18 First published in 2019 by Quarry Books, an imprint of the Quarto Group--Title page verso. |
| sushi master international sushi maker plus: Sushi Cookbook for Beginners Chika Ravitch, 2020-07-28 Learn the art of handmade sushi with this beginner-friendly guide! Sushi is a culinary art form with almost infinite ingredients, colors, textures, sauces, and aesthetics. This sushi cookbook for beginners shows you how to prepare 100 sushi recipes step-by-step, so you can bring home some delicious options from around the world—no experience required. Learn the many variations sushi has taken—from classics like Tuna Rolls to nontraditional choices like Spicy Fried Mozzarella Rolls—and learn about the essential sushi making supplies like a sushi-rolling mat and a rice paddle, as well as advice for selecting high-quality ingredients and preparing them to perfection. Sushi, top to bottom—Get a crash course in sushi, sashimi, nigiri, and more, all featuring readily available ingredients. A healthy mix—Find something to suit every taste with a variety of classic seafood choices, vegetarian options, and beyond. Pantry staples—Discover how having small pantry items like roasted sesame seeds and dashi stock powder makes a world of difference. Bring the amazing flavors of sushi to your table with this sushi recipe book for beginners. |
| sushi master international sushi maker plus: Sushi Chef: Sukiyabashi Jiro Shinzo Satomi, 2016-05-24 Revered restaurateur Jiro Ono’s (Jiro Dreams of Sushi) extended chat on all things sushi shocked the industry and aficionados alike when it was first published in 1997 and has remained indispensable over the years thanks to his nonchalant revelation of top trade secrets. While first and last things cannot be so easily taught and the Sukiyabashi experience has stayed as unique as he warned with a wink, it is no exaggeration to call this book, finally available in English, the Bible of sushi chefs. Based on countless interviews over an extended period by a critic who had been better known for his comfort food expertise, marvelously retaining the maestro’s pleasantly down-to-earth voice, and amply illustrated with color photos, here is a belated surprise gift to all serious lovers of sushi who must rely on the vernacular. |
| sushi master international sushi maker plus: The Complete Book of Sushi Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, 2004-09-15 The Complete Book of Sushi is the definitive sushi cookbook. The Japanese say that You eat with your eyes, and this is undoubtedly true with sushi. An art form in Japan, sushi is not only beautifully presented but healthy and delicious. Fresh and tasty, sushi is one of the most healthful 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 history and 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. The Complete Book of Sushi features traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. With easy-to-follow step-by-step recipes and gorgeous color photographs, The Complete Book of Sushi is suitable for your cookbook collection. Delicious sushi recipes include: Planning and preparing a sushi meal 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 |
| sushi master international sushi maker plus: Sushi Modoki iina, 2019-11-01 Modoki: a Japanese word that means “to mimic” Sushi Modoki: Authentic vegan sushi that tastes—and looks—just like the real thing! No food is more iconically Japanese than sushi. But as any vegan or vegetarian knows, there’s only so many cucumber rolls a person can eat! Enter Sushi Modoki—amazing, all-vegan re-creations of classic sushi rolls and bites. At the hands of vegan innovator iina, a cooking instructor in her native Japan, tomatoes transform into “fatty tuna,” mushrooms into “scallops,” and carrots into “salmon”—with mind-boggling results. Clear, step-by-step instructions show you how to make five different styles of sushi with all-natural, whole ingredients—and assemble elegant plates bursting with color and crunch: Nigiri: “fish” over rice Maki: sushi rolls Chirashi: scattered sushi bowls Inari: fried tofu stuffed with “fish” and rice Oshi: pressed sushi Plus, you’ll find the full range of traditional sides: salads, soups, sauces, pickled vegetables, and hot and cold drinks. Sushi Modoki is the ultimate guide to becoming a vegan sushi master—with over 50 recipes to “wow” vegans and sushi-lovers alike. |
| sushi master international sushi maker plus: Sushi For Dummies Judi Strada, Mineko Takane Moreno, 2004-04-02 Demystify the sushi bar experience Stuffed with tips and tricks - you'll roll, press, and mold sushi like a pro! From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun! Discover how to: * Find the right equipment and ingredients * Understand the special language of sushi * Make fragrant sushi rice * Prepare vegetarian and fish-free recipes * Dish up sushi-friendly drinks and side dishes |
| sushi master international sushi maker plus: The Smitten Kitchen Cookbook Deb Perelman, 2012-10-30 NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny. —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers! |
| sushi master international sushi maker plus: Sushi Kimiko Barber, Hiroki Takemura, 2011-08 Provides an invaluable guide to sushi etiquettte and customs and includes a unique fish identification guide, which details over 20 kinds of fish and shellfish and how to prepare them. |
| sushi master international sushi maker plus: Sushi: The Beginner's Guide Aya Imatani, 2009-08-01 This easy-to-follow, beginner's sushi cookbook is the perfect how-to for making sushi at home in the comfort of your own kitchen. Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in 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. |
| sushi master international sushi maker plus: Parcells Bill Parcells, Nunyo Demasio, 2014-10-28 Bill Parcells may be the most iconic football coach of our time. During his decades-long tenure as an NFL coach, he turned failing franchises into contenders. He led the ailing New York Giants to two Super Bowl victories, turned the New England Patriots into an NFL powerhouse, reinvigorated the New York Jets, brought the Dallas Cowboys back to life, and was most recently enshrined in the Pro Football Hall of Fame. Taking readers behind the scenes with one of the most influential and fascinating coaches the NFL has ever known, PARCELLS will take a look back at this coach’s long, storied and influential career, offer a nuanced portrayal of the complex man behind the coach, and examine the inner workings of the NFL. |
| sushi master international sushi maker plus: How I Became a Quant Richard R. Lindsey, Barry Schachter, 2011-01-11 Praise for How I Became a Quant Led by two top-notch quants, Richard R. Lindsey and Barry Schachter, How I Became a Quant details the quirky world of quantitative analysis through stories told by some of today's most successful quants. For anyone who might have thought otherwise, there are engaging personalities behind all that number crunching! --Ira Kawaller, Kawaller & Co. and the Kawaller Fund A fun and fascinating read. This book tells the story of how academics, physicists, mathematicians, and other scientists became professional investors managing billions. --David A. Krell, President and CEO, International Securities Exchange How I Became a Quant should be must reading for all students with a quantitative aptitude. It provides fascinating examples of the dynamic career opportunities potentially open to anyone with the skills and passion for quantitative analysis. --Roy D. Henriksson, Chief Investment Officer, Advanced Portfolio Management Quants--those who design and implement mathematical models for the pricing of derivatives, assessment of risk, or prediction of market movements--are the backbone of today's investment industry. As the greater volatility of current financial markets has driven investors to seek shelter from increasing uncertainty, the quant revolution has given people the opportunity to avoid unwanted financial risk by literally trading it away, or more specifically, paying someone else to take on the unwanted risk. How I Became a Quant reveals the faces behind the quant revolution, offering you?the?chance to learn firsthand what it's like to be a?quant today. In this fascinating collection of Wall Street war stories, more than two dozen quants detail their roots, roles, and contributions, explaining what they do and how they do it, as well as outlining the sometimes unexpected paths they have followed from the halls of academia to the front lines of an investment revolution. |
| sushi master international sushi maker plus: The Gaijin Cookbook Ivan Orkin, Chris Ying, 2019 A discussion of Japanese cooking for the American home from Orkin, Chef's Table sensation and ramen genius (Food & Wine). |
| sushi master international sushi maker plus: The Blender Girl Tess Masters, 2014-04-08 The debut cookbook from the powerhouse blogger behind theblendergirl.com, featuring 100 gluten-free, vegan recipes for smoothies, meals, and more made quickly and easily in a blender. What’s your perfect blend? On her wildly popular recipe blog, Tess Masters—aka, The Blender Girl—shares easy plant-based recipes that anyone can whip up fast in a blender. Tess’s lively, down-to-earth approach has attracted legions of fans looking for quick and fun ways to prepare healthy food. In The Blender Girl, Tess’s much-anticipated debut cookbook, she offers 100 whole-food recipes that are gluten-free and vegan, and rely on natural flavors and sweeteners. Many are also raw and nut-, soy-, corn-, and sugar-free. Smoothies, soups, and spreads are a given in a blender cookbook, but this surprisingly versatile collection also includes appetizers, salads, and main dishes with a blended component, like Fresh Spring Rolls with Orange-Almond Sauce, Twisted Caesar Pleaser, Spicy Chickpea Burgers with Portobello Buns and Greens, and I-Love-Veggies! Bake. And even though many of Tess’s smoothies and shakes taste like dessert—Apple Pie in a Glass, Raspberry-Lemon Cheesecake, or Tastes-Like-Ice- Cream Kale, anyone?—her actual desserts are out-of this-world good, from Chocolate-Chile Banana Spilly to Flourless Triple-Pecan Mousse Pie and Chai Rice Pudding. Best of all, every recipe can easily be adjusted to your personal taste: add an extra squeeze of this, another handful of that, or leave something out altogether— these dishes are super forgiving, so you can’t mess them up. Details on the benefits of soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients round out this nutrient-dense guide. But you don’t have to understand the science of good nutrition to run with The Blender Girl—all you need is a blender and a sense of adventure. So dust off your machine and get ready to find your perfect blend. |
| sushi master international sushi maker plus: Creating Computer Simulation Systems Dr. Frederick Kuhl, Judith Dahmann, Richard Weatherly, 2000 This book is an introduction to the High Level Architecture for modeling and simulation. The HLA is a software architecture for creating computer models and simulation out of component models or simulations. HLA was adopted by the US Defense Dept. The book is an introduction to HLA for application developers. |
| sushi master international sushi maker plus: Asian Dumplings Andrea Nguyen, 2011-03-22 The enhanced edition of Asian Dumplings offers an enriched cookbook experience, including video guidance on key dumpling techniques combined with the convenience of having a portable learning tool at your fingertips. Shaping dumplings can be intimidating, so it’s no wonder that students in Andrea’s classes pay the most attention to her detailed and encouraging how-to demonstrations. With the enhanced Asian Dumplings ebook, you get an on-demand dumpling-making class in your own home that covers everything from entry-level shapes such as the half-moon and pea pod to the mesmerizing wrist swirl used to create Shanghai Spring Roll Skins. Featuring eleven videos that demystify dumpling shaping for cooks of all levels, the enhanced audio-visual component of Asian Dumplings brings Andrea into your kitchen to guide you through each master technique--any time, as many times as you need. Plump pot stickers, spicy samosas, and tender bāo (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings. Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for more than 75 of Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets). Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines. Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. And she makes it easy to incorporate dumplings into a contemporary lifestyle by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance, time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party. More than 40 line drawings illustrate the finer points of shaping many kinds of dumplings, including gyōza/pot stickers, wontons, and samosas. Dozens of mouth-watering color photographs round out Asian Dumplings, making it the most definitive, inviting, inspiring book of its kind. |
| sushi master international sushi maker plus: Busy Toddler's Guide to Actual Parenting Susie Allison, 2020-09-22 Susie Allison gives the achievable advice she's known around the world for on her million-follower Instagram account, Busy Toddler. From daily life to 'being two is fine' to tantrums and tattling and teaching the ABCs, let Susie give you the stress-free parenting advice you've been looking for. Susie shares real moments from raising her three kids as well as professional knowledge from her years as a kindergarten and first grade teacher. Her simple and doable approach to parenting is both uplifting and empowering ... includes over 50 of Susie's famous kid activities that have helped hundreds of thousands of parents make it to nap time and beyond. This isn't about perfect parenting. This is about actual parenting-- |
| sushi master international sushi maker plus: Japanese Farm Food Nancy Singleton Hachisu, 2012-09-04 Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences living on a farm in Japan for the past twenty-three years. |
| sushi master international sushi maker plus: From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen (Snoop Dogg Cookbook, Celebrity Cookbook with Soul Food Recipes) Snoop Dogg, 2018-10-23 Looking for cookbooks with a little more personality? Welcome to tha Boss Dogg's Kitchen.The first cookbook and recipe book from Tha Dogg, From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen. You've seen Snoop Dogg work his culinary magic on VH1's Emmy-nominated Martha and Snoop's Potluck Dinner Party, and now Tha Dogg's up in your kitchen...with his first cookbook. Recipe book that delivers 50 recipes straight from Snoop's own collection: Snoop's cookbook features OG soul food cookbook staples like Baked Mac & Cheese and Fried Bologna Sandwiches with Chips, and new takes on classic weeknight faves like Soft Flour Tacos and Easy Orange Chicken. And it don't stop...Snoop's giving a taste of the high life with remixes on upper echelon fare such as Lobster Thermidor and Filet Mignon. But we gotta keep it G with those favorite munchies too, ya know? From chewy Starbursts to those glorious Frito BBQ Twists, you should have an arsenal of snacks that'll satisfy. And of course, no party is complete without that Gin and Juice and other platinum ways to entertain. If you're a fan of celebrity books and cookbooks such as Bob's Burgers, Magnolia Table Cookbook, Margaritaville cookbook, Thug Kitchen cookbook, or the Gilmore Girls Eat Like a Gilmore; the Doggfather's got you covered - complete with epic stories and behind-the-scenes photos that bring his masterpieces to life. |
| sushi master international sushi maker plus: 1-800-mice Matthew Thurber, 2011 This long-awaited rich graphic novel is a cross between Thomas Pynchon, Robert Altman and J.R.R. Tolkien and has earned Thurber raves from The Comics Journal, Vice and The Fader. 1-800 MICE is an anthropological study of the imaginary city of Volcano Park (where flying mouse couriers have replaced Federal Express), with a soap-opera fractured narrative and a cast of thousands. Over the course of the story readers meet: Peace Punk, a punker on the verge of bourgeois; Tom Chief: A beat cop with an identity crisis and Groomfiend, a daffy, if driven creature who directs the story. |
| sushi master international sushi maker plus: Cake Boy Eric Lanlard, 2011-10-05 There are a few simple secrets to making home baking wonderful. Whether you're cooking cakes, meringues, pastries, cookies or puddings, you will discover in Cake Boy how to make them the best. Cake Boy's simple cakes include classics such as Genoise Sponge and Light Fruit Cake alongside more surprising recipes such as Apple and Honey Crumble Sponge. There are flour-free cakes, muffins and cupcakes too - from the Marshmallow Muffin to the Chai-tea Cupcake. Delicious puddings are also made easy. Discover how to make the perfect Baked Lemon Cheesecake or a simple Blueberry Cheesecake. Create a gorgeous Steamed Sticky Toffee Pudding or a glamorous Hot Ginger Bread Soufflè. Or learn the simple tricks behind a great Tarte Tatin or a delicious Bakewell Tart. |
| sushi master international sushi maker plus: Ideas in Food Aki Kamozawa, H. Alexander Talbot, 2010-12-28 Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home. |
| sushi master international sushi maker plus: The Secret French Recipes of Sophie Valroux Samantha Vérant, 2020-09-08 A disgraced chef rediscovers her passion for food and her roots in this stunning novel rich in culture and full of delectable recipes. French-born American chef Sophie Valroux had one dream: to be part of the 1% of female chefs running a Michelin-starred restaurant. From spending summers with her grandmother, who taught her the power of cooking and food, to attending the Culinary Institute of America, Sophie finds herself on the cusp of getting everything she's dreamed of. Until her career goes up in flames. Sabotaged by a fellow chef, Sophie is fired, leaving her reputation ruined and confidence shaken. To add fuel to the fire, Sophie learns that her grandmother has suffered a stroke and takes the red-eye to France. There, Sophie discovers the simple home she remembers from her childhood is now a luxurious château, complete with two restaurants and a vineyard. As Sophie tries to reestablish herself in the kitchen, she comes to understand the lengths people will go to for success and love, and how dreams can change. |
| sushi master international sushi maker plus: One Dish Two Diets Julie Hoag, 2017-12-14 Do you struggle to find recipes to feed your family composed of vegetarians and meat-eaters? Do you find it challenging when trying to figure out what to feed vegetarian dinner guests while still pleasing your meat-eating guests? Are you looking for meatless meals or versatile meal options that could either contain meat or be meatless? If your answer is yes to any of these questions, this cookbook is for you. There are so many cookbooks on the market for vegetarians, including cookbooks filled with hearty vegetarian recipes for meat-eaters, and cookbooks for people transitioning to vegetarianism for health reasons. However, there aren't many cookbooks with meals for families who need both vegetarian and meat components in one dish from one recipe. In One Dish, Two Diets, Julie Hoag shares 45+ delicious recipes with full-color photos for hybrid families composed of both vegetarians and meat-eaters plus she shares her tips for easier cooking in a multi-diet manner. She has been trained by life experience and cooked in this hybrid way for 27 years for her own family. Her recipe ideas shed a unique fresh view of living as a vegetarian with meat-eaters. One Dish, Two Diets cookbook will help you: -Cook hybrid meals to accommodate both vegetarians and meat-eaters in your family with one recipe -Create meatless meals that work for vegetarians such as scrumptious Easy Sweet Bean Chili and Marinated Balsamic Grilled Portabella Mushroom Cap Burgers -Cook vegetarian food with new fresh ideas that are not tofu for Lacto-Ovo Vegetarians who eat dairy, eggs, nuts, seeds, vegetables, fruits, and grains -Create breakfast, lunch, and dinner meals that work for a hybrid diet family such as the tasty dinner recipe for Hybrid Vegetarian and Chicken White Bean and Squash Lasagna plus a family favorite Hybrid Vegetarian and Pepperoni Pizza Pasta -Serve yummy side dishes like Veggie Hummus Alfredo Casserole and Rutabaga Dill Potato Salad -Make appetizers and quick meals that will work for both vegetarians and meat-eaters such as Cheddar Hash Brown Potato Jalapeño Bites Appetizer and Easy All Ones Hybrid Vegetarian or Meat Egg Burrito -Cook for and understand your vegetarian child with real tips from a woman who was a child vegetarian in a meat-eating family -Gain tips for the hybrid cooking style with vegetarian options -Provide tips for the pregnant vegetarian In using this cookbook, you will add new delicious everyday menu options that will work for your own hybrid family, gain meal ideas to serve when you have a combo of vegetarian and meat-eating houseguests, discover some alternative quick meal options for when the main meal can't be made to work for vegetarians, and gain insight and ideas to feed your vegetarian child. With the recipes in this cookbook, the cook of the family can prepare a meal for two diets from one recipe and thereby reduce the need to be a short-order cook while attempting to feed both vegetarians and meat-eaters. |
| sushi master international sushi maker plus: Sushi at Home Rockridge Press, 2015-07-25 Eating Sushi is Easy. Making Sushi is Even Easier. Let your love of sushi inspire you to prepare and enjoy it in your home. This beautiful guide and cookbook opens a window to everything that's so fascinating—and intimidating—about sushi, while laying out easy-to-follow tips and techniques to help sushi lovers become confident sushi chefs. In Japan, sushi is often made by home cooks and served as a casual family meal. Sushi at Home honors the spirit of authentic, homemade sushi by walking you through the entire process, including: information on shopping for essential (but not extensive) sushi equipment recommendations for where to find core ingredients advice on how to select the freshest fish for sushi preparations for the perfect sushi rice using white or brown rice step-by-step illustrations for slicing fish, rolling maki, forming rice balls, shaping nigiri, and more 80 authentic, popular, and creative sushi recipes With no more than a sharp knife, rice paddle, and bamboo rolling mat, you're well on your way to confidently creating your sushi bar favorites—sake not included. Includes recipes for Tuna Sashimi with Sesame Seeds and Scallions; Marinated Mackerel Sashimi; Spicy Tuna Roll; Dragon Roll; Shrimp Futomaki; Yellowtail and Red Chili Temari; Salmon Nigiri; Avocado, Cucumber, and Shiso Nigiri; Diced Ginger Eggplant Gunkanmaki; and many more! |
| sushi master international sushi maker plus: Preserving by the Pint Marisa McClellan, 2014-03-25 The perfect follow up to Food in Jars: More seasonal canning in smaller bites! If most canning recipes seem to yield too much for your small kitchen, Preserving by the Pint has smaller--but no less delicious--batches to offer. Author Marisa McClellan discovered that most vintage recipes are written to feed a large family, or to use up a farm-size crop, but increasingly, found that smaller batches suited her life better. Working with a quart, a pound, a pint, or a bunch of produce, not a bushel, allows for dabbling in preserving without committing a whole shelf to storing a single type of jam. Preserving by the Pint is meant to be a guide for saving smaller batches from farmer's markets and produce stands-preserving tricks for stopping time in a jar. McClellan's recipes offer tastes of unusual preserves like: Blueberry Maple Jam Mustardy Rhubarb Chutney Sorrel Pesto Zucchini Bread and Butter Pickles Organized seasonally, these pestos, sauces, mostardas, chutneys, butters, jams, jellies, and pickles are speedy, too: some take under an hour, leaving you more time to plan your next batch. |
| sushi master international sushi maker plus: Klara and the Sun Kazuo Ishiguro, 2021-03-02 NEW YORK TIMES BESTSELLER LONGLISTED FOR THE 2021 BOOKER PRIZE NAMED A BEST BOOK OF THE YEAR BY THE NEW YORK TIMES, THE GLOBE AND MAIL, THE GUARDIAN, ESQUIRE, VOGUE, TIME, THE WASHINGTON POST, THE TIMES (UK), VULTURE, THE ECONOMIST, NPR, AND BOOKRIOT ON PRESIDENT OBAMA’S SUMMER 2021 READING LIST The magnificent new novel from Nobel laureate Kazuo Ishiguro--author of Never Let Me Go and the Booker Prize-winning The Remains of the Day. “The Sun always has ways to reach us.” From her place in the store, Klara, an Artificial Friend with outstanding observational qualities, watches carefully the behaviour of those who come in to browse, and of those who pass in the street outside. She remains hopeful a customer will soon choose her, but when the possibility emerges that her circumstances may change forever, Klara is warned not to invest too much in the promises of humans. In Klara and the Sun, Kazuo Ishiguro looks at our rapidly changing modern world through the eyes of an unforgettable narrator to explore a fundamental question: what does it mean to love? |
| sushi master international sushi maker plus: Games C. Thi Nguyen, 2025-02 Games are a unique art form. Games work in the medium of agency. Game designers tell us who to be and what to care about during the game. Game designers sculpt alternate agencies, and game players submerge themselves in those alternate agencies. Thus, the fact that we play games demonstrates the fluidity of our own agency. We can throw ourselves, for a little while, into a different and temporary motivations. This volume presents a new theory of games which insists on their unique value. C. Thi Nguyen argues that games are an integral part our systems of communication and our art. Games sculpt our practical activities, allowing us to experience the beauty of our own actions and reasoning. Bridging aesthetics and practical reasoning, he gives an account of the special motivational structure involved in playing games. When we play games, we can pursue a goal, not for its own value, but for the value of the struggle. Thus, playing games involves a motivational inversion from normal life. We adopt an interest in winning temporarily, so we can experience the beauty of the struggle. Games offer us a temporary experience of life under utterly clear values, in a world engineered to fit to our abilities and goals. Games also let us to experience forms of agency we might never have developed on our own. Games, it turns out, are a special technique for communication. They are a technology that lets us record and transmit forms of agency. Our games form a library of agency and we can explore that library to develop our autonomy. Games use temporary restrictions to force us into new postures of agency. |
| sushi master international sushi maker plus: Japanese Home Cooking Sonoko Sakai, 2019-11-19 “A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels. |
| sushi master international sushi maker plus: Poppy Cooks Poppy O'Toole, 2021-11-09 [Poppy’s] recipes are unshowy, unfussy (for all her Michelin training) and simply make you want to go skipping into the kitchen to cook.—Nigella Lawson, Nigella.com With Chef and TikTok sensation Poppy O’Toole you'll learn the basics, up your cooking game, with delicious results every time. This is a cookbook with no judgement. Together, we’ll learn how to make incredible food at home. We’ll start with the basics: 12 core recipes (or go-to skills) that everyone needs to know, like how to make a pasta sauce, roast a chicken or make a killer salad dressing. Then we’ll use these core skills as a base for delicious and adaptable recipes that will up your cooking game—the Staple, the Brunch, the Potato Hero (of course they make an appearance) and the Fancy AF. So, once you’ve nailed that classic tomato sauce (which I promise will become the new go-to in your kitchen), you can stir it through pasta, or bake it with eggs for the perfect Shakshuka and, before you know it, you’ll be getting real fancy and making a show-stopping Chicken Parmigiana to impress your friends. I'll walk you through 75 delicious recipes, including: White Sauce: think Mac and Cheese and Bacon-y Garlicky Gratin. Dough: easy flatbreads for Halloumi Avo Breads and Salmon Tikka wraps. Emulsions: Chicken Caesar Salad with homemade mayo and next level Steak Béarnaise with Hollandaise and Crunchy Roast Chips. Meringue: from Eton Mess Pancakes through to Simply the Zest Lemon Meringue Pie Whether you’re completely new to the kitchen or looking to elevate your basics with clever tricks, my step-by-step guidance will help you nail delicious food every time. As a Michelin-trained chef with over ten years’ experience in professional kitchens, I’ve done the years of training so you don’t have to. It’s okay to make a few mistakes along the way, and together, we'll help you fix them and achieve incredible results at home. I am passionate about the importance of great food at home, every day—it’s what we all deserve. This is not just the food you want. It’s the food you need. |
| sushi master international sushi maker plus: Sushi Emi Kazuko, Fiona Smith, Elsa Petersen-Schepelern, 2015-07-09 Healthy, delicious, modern, everyone loves sushi. But if you thought sushi was hard to make yourself then not so. With clean, fresh flavors and great good looks, sushi has never been so popular. Sushi is delicious as a quick snack or as part of a more substantial Japanese dinner and makes perfect fingerfood. The term ‘sushi’ is used for dishes based on ‘sumeshi’, meaning vinegared rice, the most vital part of sushi-making. This book explains how to cook the rice perfectly. Start with simple rolled sushi using classic ingredients such as cucumber, tuna or salmon. Once you’ve mastered the easy ones you can explore more adventurous variations. The recipes use easy-to-find ingredients, including everything from spinach, asparagus and carrots to shrimp, crab and smoked salmon. If you thought making sushi was strictly for the professionals, Sushi will amaze you. With these recipes you will never eat ready-made sushi again. There are also recipes for sashimi and the miso soups that traditionally end a sushi meal as well as others for making great accompaniments, like fabulous pickles and three ways with wasabi. You can have parties where you provide the ingredients and guests make up their own hand rolls from their favorite ingredients, or you can do it for them—it takes no time at all! This is really easy party food, healthy snack food, and great food for kids. |
| sushi master international sushi maker plus: Sushi: Jiro Gastronomy Jiro Ono, Yoshikazu Ono, Masuhiro Yamamoto, 2016-10-11 An authoritative guide on how to eat sushi by master chef Jiro Ono, subject of the award-winning documentary Jiro Dreams of Sushi. Succinct yet comprehensive, this little jewel of a book takes you through the seasonal offerings at Ono’s famed restaurant, Sukiyabashi Jiro. Descriptions of each type of sushi, featuring commentary from master Ono, are accompanied by beautiful full-page photography. You’ll learn the seasons in which the sushi is best served, the correct methods of eating it with either fingers or chopsticks, and how and when to use condiments. Small, portable, and stylish, Sushi: Jiro Gastronomy is the distillation of a lifetime’s worth of knowledge and a great gift for sushi lovers everywhere. |
| sushi master international sushi maker plus: Just One Cookbook Namiko Chen, 2021 |
| sushi master international sushi maker plus: New York , 2010-05 |
| sushi master international sushi maker plus: Untangling the USA Etienne Deffarges, 2018-06-14 Tom Brady and the “tuck rule”; “Nobody knew health care could be so complicated”; “The financial world has become way too complicated and very secretive.” What could Tom Brady, Donald Trump, and Michael Lewis possibly have in common? Complexity. Lewis has analyzed it; Trump has discovered it; Brady has benefited from it. And the USA is entangled in it. Complex systems are an inevitable part of business and socio-economic structures. We reach a breaking point, however, when social and organizational structures become cumbersome and unintelligible. Entire new systems need to be constructed just to manage this complexity, with questionable or negative value to society at large. The outcome is high costs, poor results, deepening social inequality, and the erosion of public trust. Wholesale changes must be contemplated. This is particularly true in the USA today, where complexity is piled upon complexity in a number of critical sectors, such as health care, energy, finance, and government. The author takes a common sense, broad-based, and analytical approach to some of the most complicated issues facing the US today. He examines the costs of complexity through a wide-angle lens, provides analysis of the root causes involved, and explains what is necessary to improve results and lower costs. The ever-increasing level of complexity in the US is compared to that in other developed economies. History is referenced as a guide to show that in many areas, America’s success has relied on simple and elegant solutions. These contrasting paths are used to propose alternative approaches and new solutions. Beyond analyzing how incredibly complex socio-economic systems have emerged in recent years in the US, the author steps back, reflects on the fundamental values of this country, and offers a number of actionable proposals to improve the lives of all American citizens. Etienne Deffarges has enjoyed a successful career, first as a senior strategy consultant to many leading global companies, then as a heath care technology entrepreneur in the US. He is perfectly positioned to observe how complex systems are stifling socio-economic progress. He brings a unique insider view of the issues involved and examines a number of key sectors that impact American society at large, including health care, energy, finance, regulations, taxation, utilities, and welfare. |
| sushi master international sushi maker plus: The Ghana Cookbook Barbara Baeta, 2015 Designed as an introductory, but comprehensive cooking course that builds on basic flavors, textures, and cooking principles, and seasons them with stories, photography, and cultural explanations. |
| sushi master international sushi maker plus: Real Chocolate Chantal Coady, 2003 In Rococo Real Chocolate Chantal Coady, proprietor of London's exquisite Rococo Chocolates in King's Road presents over 50 groundbreaking and highly unusual recipes that anyone can make at home. Painstakingly tested and illustrated with beautiful, easy-to-follow, step-by-step photographs, the book makes the mysterious art of chocolate accessible to the amateur home enthusiast. Coady is an ardent proponent of what she calls Real Chocolate and explains the difference between excellent natural ingredients -- the only used in Rococo recipes -- and the over-sweetened, fat and additive-laden confections most widely marketed in the world today. Simply put, Real Chocolate is chocolate made with only the very finest all-natural ingredients. Fun to make and divine to taste! Recipes will include basics like plain and flavoured ganaches and truffles, decorative chocolate leaves and curls; unusual offerings like chocolate tempura and white chocolate and cardamom pannacotta, and savory recipes like black beans with ginger and cocoa, and chocolate tapenade. The book is also filled with amazing chocolate lore from irrefutable evidence of chocolate's physical and mental health benefits, to the fact that white chocolate is the closest thing found in nature to human breast milk! |
| sushi master international sushi maker plus: Sushi Master Nick Sakagami, 2019-06-04 Learn to make sushi at home and gain all the skills, knowledge, and techniques you need to work with raw, sustainable fish in Sushi Master. Nick Sakagami is the only person outside of Japan to earn the designation osakana meister, or fish master. In this book he shares his vast knowledge of all things sushi, including sourcing, evaluating, and preparing fish, plus delicious recipes for sushi, soups, vegetable dishes, and more, that are perfect for the home cook. Sakagami, who owns his own seafood importing and consulting business, starts with the fundamentals, including essential tools such as knives and cutting boards. A primer on buying seafood features useful tips on sourcing and assessing various types of quality fish, plus fascinating information on fishing methods and sustainability. All aspects of fish preparation are covered, accompanied by ample photos. Recipes, some contributed by respected chefs, are quick and easy to put together and feature a variety of nigiri (tuna, unagi, vegetable), maki (spicy tuna roll, spider roll, dragon roll), and sashimi, plus seared albacore tuna salad, sushi smoked salmon, Japanese pickles, red miso soup with eggplant, and more. Sushi Master also includes: Instructions for making sushi rice, plus step-by-step photos for making rice balls for nigiri Gorgeous recipe and instructional photos that will guide you through several processes Recipe and meal-building tips A glossary of terms and a resource list for recipe ingredients and tools Sushi Master is your definitive and comprehensive guide to mastering the art of sushi. |
| sushi master international sushi maker plus: Ski , 2005-11 |
| sushi master international sushi maker plus: Mastering Pasta Marc Vetri, David Joachim, 2015-03-17 Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen. |
| sushi master international sushi maker plus: Ski , 2005-11 |
Vegetable Sushi Recipe | Ina Garten - Food Network
Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the …
How to Make Sushi Rice Recipe | Alton Brown | Food Network
2 cups sushi or short grain rice. 2 cups water, plus extra for rinsing rice. 2 tablespoons rice vinegar. 2 tablespoons sugar. 1 tablespoon kosher salt.
What Is Crudo? And What’s the Difference between Sushi, Sashimi …
Mar 27, 2023 · Ingredients: Sushi is sliced fish served over rice seasoned with vinegar, whereas sashimi is simply sliced raw fish. Although sashimi-grade fish is used to make sushi, sushi can …
Master Sushi Rice Recipe | Ming Tsai | Food Network
4 cups sushi rice (Calrose/short grain) Water, up to Mount Fuji (see below) 1 cup rice wine vinegar. 1/4 cup mirin. 1/2 cup sugar. Add to Shopping List View Shopping List Ingredient …
California Roll Recipe | Alton Brown - Food Network
1/2 batch sushi rice, recipe follows. 1/3 cup sesame seeds, toasted. 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces. 4 crabsticks, torn into pieces. Pickled ginger, for …
Sashimi Versus Nigiri | Food Network
Jul 13, 2023 · Sashimi is typically more expensive than nigiri because it is a thicker cut and is a larger portion of protein. Although both sashimi and nigiri require highly technical skills for …
What Is Sashimi? - Food Network
Jul 7, 2023 · Sashimi is a Japanese dish of sliced raw fish, seafood or protein. “Sashimi literally means pierced meat, and it originated in Japan around 1100,” Ono says.
What Is Eel Sauce? Plus, an Eel Sauce Recipe - Food Network
Jan 30, 2024 · Discover eel sauce, or unagi sauce, a traditional Japanese sauce used in the preparation of grilled eel. Plus, get our recipe to learn how to make homemade eel sauce.
What Is Mirin? And What's the Best Mirin Substitute? - Food …
Jan 18, 2024 · Mirin is a Japanese sweet rice wine made by fermenting a combination of steamed mochi rice, koji (fermented rice) and shochu (sweet potato alcohol) for 40 to 60 days.
Nori Wrap Recipe | Ree Drummond - Food Network
In a bowl, shred the krab. Add the mayonnaise, sriracha, sesame oil and splash of rice wine vinegar. Mix until well combined, then set aside. Add the rice to a bowl and season with the …
Vegetable Sushi Recipe | Ina Garten - Food Network
Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the …
How to Make Sushi Rice Recipe | Alton Brown | Food Network
2 cups sushi or short grain rice. 2 cups water, plus extra for rinsing rice. 2 tablespoons rice vinegar. 2 tablespoons sugar. 1 tablespoon kosher salt.
What Is Crudo? And What’s the Difference between Sushi, Sashimi …
Mar 27, 2023 · Ingredients: Sushi is sliced fish served over rice seasoned with vinegar, whereas sashimi is simply sliced raw fish. Although sashimi-grade fish is used to make sushi, sushi can …
Master Sushi Rice Recipe | Ming Tsai | Food Network
4 cups sushi rice (Calrose/short grain) Water, up to Mount Fuji (see below) 1 cup rice wine vinegar. 1/4 cup mirin. 1/2 cup sugar. Add to Shopping List View Shopping List Ingredient …
California Roll Recipe | Alton Brown - Food Network
1/2 batch sushi rice, recipe follows. 1/3 cup sesame seeds, toasted. 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces. 4 crabsticks, torn into pieces. Pickled ginger, for …
Sashimi Versus Nigiri | Food Network
Jul 13, 2023 · Sashimi is typically more expensive than nigiri because it is a thicker cut and is a larger portion of protein. Although both sashimi and nigiri require highly technical skills for …
What Is Sashimi? - Food Network
Jul 7, 2023 · Sashimi is a Japanese dish of sliced raw fish, seafood or protein. “Sashimi literally means pierced meat, and it originated in Japan around 1100,” Ono says.
What Is Eel Sauce? Plus, an Eel Sauce Recipe - Food Network
Jan 30, 2024 · Discover eel sauce, or unagi sauce, a traditional Japanese sauce used in the preparation of grilled eel. Plus, get our recipe to learn how to make homemade eel sauce.
What Is Mirin? And What's the Best Mirin Substitute? - Food …
Jan 18, 2024 · Mirin is a Japanese sweet rice wine made by fermenting a combination of steamed mochi rice, koji (fermented rice) and shochu (sweet potato alcohol) for 40 to 60 days.
Nori Wrap Recipe | Ree Drummond - Food Network
In a bowl, shred the krab. Add the mayonnaise, sriracha, sesame oil and splash of rice wine vinegar. Mix until well combined, then set aside. Add the rice to a bowl and season with the …
