The Little Sushi Chef PDF Download

Author: Ty Hutchinson
Publisher: Ty Hutchinson
ISBN:
Category : Fiction
Languages : en
Pages : 11

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Book Description
Akiko Ono's dream of becoming a sushi chef leads her to the prestigious House of Sakamoto, where she faces the challenges of a male-dominated profession. As one of four apprentices selected, she must navigate pushback and prejudices while striving to prove herself. But when the master sushi chef is found murdered, Akiko and her fellow apprentices become prime suspects. As tensions mount and secrets from their pasts resurface, Akiko finds herself targeted by the other apprentices. With an inspector determined to uncover the truth, Akiko must unravel the mystery to clear her name—or is she hiding something darker?

Author: Shinzo Satomi
Publisher: Kodansha USA
ISBN: 1942993285
Category : Cooking
Languages : en
Pages : 367

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Book Description
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.

Author: Anthony Bourdain
Publisher: National Geographic Books
ISBN: 1401228283
Category : Comics & Graphic Novels
Languages : en
Pages : 0

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Book Description
A New York Times Bestseller In a not-too-distant future L.A. where master chefs rule the town like crime lords and people literally kill for a seat at the best restaurants, a bloody culinary war is raging. On one side, the Internationalists, who blend foods from all over the world into exotic delights. On the other, the "Vertical Farm," who prepare nothing but organic, vegetarian, macrobiotic dishes. Into this maelstrom steps Jiro, a renegade and ruthless sushi chef, known to decapitate patrons who dare request a California Roll, or who stir wasabi into their soy sauce. Both sides want Jiro to join their factions. Jiro, however has bigger ideas, and in the end, no chef may be left alive! Anthony Bourdain, top chef, acclaimed writer (Kitchen Confidential, Medium Raw) and star of the hit travel show, No Reservations, co-writes with Joel Rose (Kill Kill Faster Faster, The Blackest Bird) this stylized send-up of food culture and society, with detailed and dynamic art by Langdon Foss.

Author: Lynne Barasch
Publisher:
ISBN: 9781620142516
Category : Juvenile Nonfiction
Languages : en
Pages : 0

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Book Description
"A biography of Hiromi Suzuki, a Japanese American girl who, with her father's guidance, defies tradition and trains to become a sushi chef at her family's restaurant in New York City"--Provided by publisher.

Author: Emi Kazuko
Publisher: Castle Books
ISBN: 9780785827658
Category : Cooking
Languages : en
Pages : 0

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Book Description
Japanese food is not only for restaurants. It is easy and fun to prepare at home. New Sushi will help you recreate healthy sushi bites with delicate flavors and beautiful eye appeal. This cookbook contains over twenty five recipes, beautifully photographed and described for all levels of cooks in a step-by-step fashion. Once a few simple techniques have been mastered you will be able to prepare any of these recipes with the minimum of fuss and, in many cases, the ingredients can be varied to include your special favorites. Attention to shapes and colors, and how the finished dish looks, is as important to the sushi chef as the freshness of the ingredients and the combination of tastes. This attention to detail makes the preparation of sushi a pleasure, and you, your family and friends will enjoy the added appeal of beautiful presentation. Whether you choose to make sushi for entertaining, or for your own lunch-box at the office, you will find all you need to know in New Sushi, and the beautiful photographs will help you master the art of sushi at home.

Author: Jiro Ono
Publisher: VIZ Media LLC
ISBN: 9781421589084
Category : Cooking
Languages : en
Pages : 0

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Book Description
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.

Author: Murdoch Books
Publisher: Murdoch Books
ISBN: 9781760527570
Category : Cooking
Languages : en
Pages : 0

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Book Description
The Little Japanese Cookbook explores how geography, climate, culture, and tradition have shaped one of the world's most popular cuisines. Take a look behind-the-scenes at the world of growers, artisans, chefs, and home cooks whose passion for produce is reflected in the incredibly varied, regional styles and flavors of Japan's rich and varied food. And even better, learn to make it yourself with the over 80 recipes featured here

Author: Emi Kazuko
Publisher:
ISBN: 9781841720753
Category : Sushi
Languages : en
Pages : 64

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Book Description
With clean, fresh flavors and great good looks, sushi has never been so popular. It is delicious as a light meal or as part of a more substantial Japanese dinner and makes perfect party food. The term sushi comes from sumeshi, meaning vinegared rice, a vital part of all sushi dishes. In Easy Sushi Japanese food writer Emi Kazuko shows you how to cook the rice perfectly and how to make simple rolled sushi using classic ingredients such as cucumber, tuna, or salmon. Once you have mastered the easy ones you can explore more adventurous variations, using easy-to-find ingredients. If you thought making sushi was strictly for the professionals, Easy Sushi will amaze you. With Emi's simple-to-prepare recipes.

Author: Etka Gitel Schwartz
Publisher: Chilazon Press
ISBN: 1734593903
Category : Fiction
Languages : en
Pages : 840

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Book Description
Problems are no problem for adrenaline junkie Fish Kirschenbaum, mild-mannered wedding manager extraordinaire for Ateres Fradl Hall. Whether it’s brides and grooms with cold feet, wedding money gone missing, or photoshoots imploding with family politics, Fish has seen—and dealt with—it all, without breaking a sweat. But when new boss and old nemesis David Silver arrives on the scene, it’s Fish’s own problems that may prove to be the hall’s undoing. Claiming that Ateres Fradl is failing, David issues an ultimatum: improve business by summer or close forever. To save his hall, Fish goes to war—but with so much bad blood still lingering between him and David, is success really all he’s fighting for? As past and present collide, and his life, relationships, and hall begin to unravel, Fish must race the clock and his own demons—and, increasingly, everyone else’s—before he loses everything. The stakes have never been higher. The stage is set, the band poised to play as Ateres Fradl hurtles toward a cataclysmic engagement. Duck sauce will be spilled, Shidduchmania unleashed, and true faces revealed—but when nothing and no one is quite who they seem, it’s up to Fish and his unlikely troupe of feuding secretaries, a thief, a cook, Tzedakah Yankel and Kleinbogen the Chesed Vigilante to champion their hall and their clients, and save the world… …that is, if they don’t set it on fire first.

Author: Ole G. Mouritsen
Publisher: Springer Nature
ISBN: 303058027X
Category : Science
Languages : en
Pages : 278

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Book Description
Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also ‘taste’ using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbæk is a chef and leader of the gastronomic enterprise STYRBÆKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch.