SUSHI Food for the eye, the body & the soul
"It is clear that serious research, as well as much imagination, went into every page. It has become my new ‘go-to’ bible when I need a shot of inspiration." Ken Oringer, internationally renowned and award-winning chef Clio Restaurant, Uni Sashimi Bar, Boston • • • In recent decades, sushi...
| Κύριος συγγραφέας: | |
|---|---|
| Συγγραφή απο Οργανισμό/Αρχή: | |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
Boston, MA :
Springer US,
2009.
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| Έκδοση: | 2. |
| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
Πίνακας περιεχομένων:
- Sushi – Zen, Passion, Science&Wellness
- Sushi and Zen
- What is sushi?
- Life, food & Molecules
- The molecules of life
- Sensory perception
- “Something from the Sea & Something from the Mountains”
- ‘The fruit of the sea’: fish and shellfish
- ‘Plants from the Sea’
- Soybeans: tofu, sh?yu, and miso
- Rice, Rice Wine, And Rice Vinegar
- Spices In Japanese Cuisine
- Storage & Conservation
- Fish and shellfish
- Tsukemono – The Art Of Pickling
- Tols, Preparation & Presenatation
- Tools for Making Sushi
- Preparation Of Sushi
- Arrangement and presentation
- Sushi à; la carte
- Mainstream Sushi
- Sushi With A Difference
- The rest of the Menu
- Side Dishes and Condiments
- Soups and Salads
- Small Desserts With Green Tea
- At the table & At the Bar
- How Does One Eat Sushi?
- Cha – Japanese Tea.
