Average Reviews:
(More customer reviews)Hiroko Shimbo's "The Sushi Experience" is indeed everything anyone would (possibly could) want to know about sushi. For food writers, restaurant reviewers and ambitious caterers in a sophisticated marketplace, this book would be ideal. It's an excellent reference book, and any caterer/chef trying to upgrade their skills for clients trending toward Asian cuisine would find it a current, insightful addition to their reference/resource materials. The techniques are brilliantly photographed and fully explained, but they are intricate. The equipment needed is also rather specialized.
This is not a book for novice cooks, whether they be fans of sushi and Japanese cuisine or not. It would be interesting for you to have around the house, but it would likely be awhile before a beginner, start from scratch sushi cook, was created. If you really want to learn to prepare sushi and use this book as your guide, Shimbo will get you there, but it can be intimidating to flip through the armada of techniques, ingredients and recipes she's assembled.
Now that the audience for the book has been identified: Shimbo does a fabulous job detailing the history, development, evolution and vast genres of sushi and Japanese cuisine. The book is heavier on text and "paragraph form" information than almost any "cookbook" I've ever seen; indeed, it's more like a textbook, and a fine one at that.
Her explanations of the different ingredients, textures, colors and compositions of sushi is fascinating and written with the understanding of the American palate. Some of the recipes are suitable for children, and many of the sauces are fine with other seafood dishes -- meaning they don't have to go with sushi and are fine in their own right.
Photos are vivid, both on the recipes and in the step-by-step demonstrations. A must resource, if you're intensely interested in learning how to prepare sushi and the subsets of cuisine related to it.
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From Hiroko Shimbo, the well-known and widely admired authority on Japanese food, here is the most comprehensive, engaging, and instructive book that has ever been written on the fascinating world of sushi—the delights of eating it, preparing it, and savoring it in its many forms.Shimbo introduces you first to the history of sushi (it started out as a way of preserving fish) and shows how it has evolved into the phenomenon it is today, relished by food lovers the world over. She then takes you into a typical sushi bar—guiding you in all aspects of the experience, from the ordering of sushi and the etiquette of eating it to the appropriate exchange with your sushi chef—all in Japanese, of course (you can tear off this sheet and the one on the back flap to tuck into your pocket so you'll have these valuable tips with you the next time you visit a sushi bar).For the home cook there are step-by-step illustrated instructions on how to make sushi rice properly and how to shape the rice around a variety of delicious fillings (primarily of cooked and preserved fish and seafood, omelets, vegetables, and seasonings). There are sauces and accompaniments to complement the sushi meal. A new world will open up as you discover sushi pouches, tossed and arranged sushi salads, sushi for the lunch box, and sushi dolls to make with your children.Now, along with the professional chef, you are ready to tackle raw fish and seafood, and Shimbo gives you all the tools—what fish to buy, how to be sure that is safe to eat raw, and how to slice it expertly.It's all here in this all-encompassing, gloriously illustrated book, along with stories about fishermen, knife makers, tea growers, wasabi farmers, and sake brewers, to inspire American cooks to create, and enjoy, our own perfect sushi.
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