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Sushi Cook Book [Anglais] [Relié]

Heihachiro Tohyama

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Amazon.com: 4.2 étoiles sur 5  4 commentaires
14 internautes sur 14 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Excellent "how to" guide to making sushi 12 février 2000
Par Brian - Publié sur Amazon.com
This book is an excellent guide in teaching you how to make sushi. There are literally hundreds of pictures in the book. You will find all of the typical edomae-sushi and "rolls" that you get at a Japanese restaurant. It will take you step by step through each of these, from selecting and making the rice, forming the rice balls, cutting the fish, choosing the fish, making sushi rolls, etc. I have been making sushi for myself and friends for over six years, and it started with this book. I highly recommend it for a "do-it-yourself" type person. One last tip: go to an oriental food store and get quality soy sauce, rice, seaweed, etc. It makes a BIG difference.
5 internautes sur 5 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Nicely presented, but incomplete 10 novembre 2001
Par Un client - Publié sur Amazon.com
The pictures are undoubtedly the best feature of this book: they're clear, bright, colorful, and most-importantly, helpful. The text and recipes are easy to understand, although not flawless; occasionally, they read like poorly-translated stereo instructions.
However, the author has strangely neglected several of the most common types of sushi. There's absolutely no mention of fresh salmon (sake), yellowtail (hamachi), grilled eel (unagi), or even tobiko. Some of the more popular rolls in the USA, such as spicy tuna, California (crab & avocado), and spider (crab tempura) are also missing. A section on sashimi would've been nice as well, but no luck.
Rice, the basic ingredient of any sushi, only gets three pages in the back, and they're all in black-and-white (unlike the glorious color photos used for everything else).
In short, it's a nice presententation, but woefully incomplete.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 No fluff, concise, expands American ideas of Sushi 2 mars 2012
Par Meg - Publié sur Amazon.com
I love this book because it gets right down to business, with precise, concise methodology and explanations, with nice photos of each form, and the various forms divided in to categories of sushi, many of which are still not in the American lexicon. Su Shi actually means "Vinegar Rice" and that is the basis of the dish we know as sushi. What most of us who are not Japanese don't know, is that beyond the rice prepared a special way and seasoned with vinegar, salt, and sugar, everything else about sushi is optional.

This is a mind-expanding text on sushi. It will not turn the reader into a sushi chef with expert methods at filleting and preparing the specialty forms of sashimi (though it does provide detailed explanations of exactly how to filet and prepare the seafood portion of each), but it will give even a novice the core understanding and breadth, to prepare and serve forms of sushi both familiar and exotic (within the limits of locally available ingredients). It also takes it from a priesthood, to a ground-level, human, attainable food, that can be as simple as a bowl of good sushi rice with other ingredients mixed in, or as formal as a pressed molded smoked salmon sushi with capers, that looks more like something out of a 1950's American cookbook on cold buffet ideas.

Solid, honest, unpretentious, easy to use, and very educational. Not just a compilation of recipes, but a methodology book.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Nicely done. Very well illustrated. 5 mai 2011
Par C. J. Thompson - Publié sur Amazon.com
The Quick and Easy series to which this book belongs is generally very good and this book is no exception for the most part. Each item is extremely well illustrated with step by step photographs and this is a definite plus here as the text sometimes is sometimes brief to the point of being perfunctory. There are quite a few recipes that beginners should have no trouble following but that is not always true for others. In particular, some of the fish cutting techniques will require bit of skill and confidence in order to produce results as illustrated. I also got the impression that the author probably had a readership in mind whose skills were more than just basic as the section on actually preparing the sushi rice only appears at the end of the book and is just a few pages long. Moreover, there is no progression throughout the book from simpler techniques to more complex, rather the odd simple item is interspersed with some quite difficult things. Still, that being said, this is a book I am very happy to have in my collection.
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