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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:
Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.
This book is a pretty good overview but im sure their are better starter guides.Published 14 days ago by john del
I did learn a bit from this book. Logically divided into sections.Published 1 month ago by John Herrmann
This non cook actually made sushi and got raves from her sushi eating grand kids! The instructions were detailed, clear, and simple to follow! This book is for beginners.Published 2 months ago by Judy Ryan
Great condition, fast delivery. Easy reading and yummy recipes. Even my 10 year old loves it. He helps me to prepare our sushi.Published 4 months ago by Unam
Excellent transaction. Excellent condition. Perfect all around. A great item at a fantastic price. Words cannot describe my experience on Amazon as of late. Read morePublished 4 months ago by Loralie Wilson
Anyway I didn't know anything about Sushis. Great! Wonderful! What is interesting is that it was written by Far-East originate peoplePublished 6 months ago by François Heurion