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Sushi For Dummies Paperback – April 2, 2004
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From the Back Cover
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
About the Author
Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.
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.
Top customer reviews
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The only reason I give four stars instead of five is that I didn't feel there were enough recipes for different types of rolls, or nearly enough pictures. But the focus of this book is on technique and the process of making sushi (not necessarily recipes) and for that it was invaluable. I plan to purchase another book to use solely for recipes.
Side Note: The only other special equipment I purchased was the Joyce Chen Sushi Mat and Rice Paddle Set. You can make great sushi using the techniques in this book without buying a lot of extra kitchen gadgets. I turned my rice out onto a large plastic bowl and it worked great.
The book explains EVERYTHING. It's about as comprehensive as you can get - covering everything from the history of sushi...to explaining Japanese words and names...to breaking down the equipment/materials that you need to make sushi at home...to providing step-by-step instructions...to including some really terrific recipes. It's written in an easy-to-understand style (you don't need to be a sushi chef to understand it). Even the layout is easy to follow - as the topics go in a sequential kind of order (they build on each other).
In addition to all of this, the authors were thorough enough to include website information where one can purchase absolutely everything imaginable (equipment, supplies, fish, seafood, and other necessary ingredients)! The website info alone would be worth the cost of the book - as I for one don't seem to have much access to sashimi-grade fish & seafood where I live. Prior to the book, I had already gone out an bought a rice cooker, bamboo rolling mats, serving sets, wooden spoons, hangiri tub, etc. (a lot of which I purchased here on Amazon). But in terms of the actual fish needed for sushi, I wasn't really sure where to buy it (and which stores or companies were trustworthy in terms of product freshness and reliability). "Sushi for Dummies" has solved that dilemna for me. I've already gone to one of the multiple websites detailed in the book and have placed an order for bluefin tuna, yellowfin tuna, salmon, and a couple kinds of roe! What good would this book be if you couldn't find the ingredients or supplies needed to actually make the sushi? The authors take care of that with the website info they provide.
Seriously, you really can't go wrong with this purchase. I'm so happy to have this book - and kudos to the authors who wrote it!
After reading reviews for this rather unlikely book and for another book with reputedly superb photography, I elected to purchase both and I wasn't disappointed: the other book with the amazing illustrations wasn't expensive and the two really complement each other: The Complete Book Of Sushi! The price is right: buy both.