The Story of Sushi: An Unlikely Saga of Raw Fish and Rice (P.S.) (Paperback)

Corson (The Secret Life of Lobsters) spent months at a "sushi school" run out of a Japanese restaurant in Hermosa Beach, Calif., observing the students as they learned how to prepare a seemingly endless variety of fish. Although the reporting focuses primarily on Kate, a young woman who struggles to overcome her lack of confidence, many of the other students get a turn in the spotlight, as do the restaurant's owner and the head instructor. This would make for a riveting enough story on its own, but Corson beautifully intersperses the drama with lessons about the history and science of each fish the class encounters, along with the rice and wasabi. He also reveals that just about everything Americans know about eating sushi is wrong, down to using chopsticks to dunk their fish in soy sauce. Foodies will find dozens of useful tips to enhance their appreciation of "the fast food of old Tokyo," especially if they entrust an experienced chef to prepare an omakase meal for them. The combination of culinary insights and personal drama makes for one of the more compelling food-themed books in recent years.

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Fun and Fancy Sushi: Nigiri-zushi, Onigiri and Maki-zushi for Every Day and Parties (Paperback)

Sushi has entered the mainstream of American dining. It's available just about everywhere--at upscale Japanese restaurants, fast food counters, delis, even supermarkets. It's the hors d'oeuvre to serve at parties and receptions, and a quick, satisfying lunch to bring back to the office on a busy work day. The more that people enjoy sushi when they dine out, the more they want to learn to make it themselves and serve it at home. With easy-to-follow instructions and full-color photos, Fun & Fancy Sushi, Expanded Edition, is the perfect introduction for beginners and a source of innovative ideas for more experienced sushi chefs.
The book consists primarily of one of JPT's most popular titles, Fun & Fancy Sushi, with the addition of a section on nigiri-zushi (squeezed sushi) from another classic, Sushi for Parties. Fun & Fancy Sushi, Expanded Edition explains such basics as rice preparation and shaping, then goes on to cover the various types and shapes of onigiri (rice balls), as well as the myriad ingredients and garnishes that can be added, including fish, shellfish, chicken, vegetables and even fruit.
Colorful photos and clear explanations show ingredients and equipment as well as help readers master techniques such as rolling with a bamboo mat and cutting rolls and imaginative shapes. The book also illustrates how to plate and present the finished pieces. Sidebars include: A Simple Way to Make a Rice Ball and Various Simple Tools, Folk Customs of Onigiri, The Nutritional Value of Rice, and Packing of Onigiri for on-the-go eating. There's also a basic recipe for dashi stock, which is essential to Japanese cooking.
From the simplest rice ball with a dab of salmon roe, to exquisite creations for parties, like maki-zushi with tulip, butterfly, and panda bear designs, here is everything a home cook needs to make fun and fancy sushi for everyday dining or special occasions.

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Classic Japanese: Over 90 simple and stylish recipes (Paperback)

Combining flavor with beauty, the recipes range from simple miso soups to elegant raw fish sashimi. The selection of 90 classic and innovative dishes covers all the components of a traditional Japanese meal: rice and sushi; soups and noodles; vegetables and seaweed dishes; beans, tofu and egg dishes; fish and shellfish; poultry and meat recipes; and also some delectable desserts. In this fabulous guide, each dish is presented with care and delicacy, and stunning photographs along with illustrated step-by-step techniques show how you can achieve success every time.

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Easy Japanese Cookbook: The Step-by-Step Guide to Deliciously Easy Japanese Food at Home (Hardcover)

Hand-molded sushi, swordfish teriyaki, pan-fried gyoza and sashimi—if these are all dishes that you’d love to be able to prepare and eat at home, then look no further! Aimed at those new to the foods and techniques used in Japanese cooking, this guide to one of the world’s greatest cuisines takes you through the process of creating delicious Eastern dishes step-by-step. All the ingredients and methods are fully illustrated, and each of the 70 recipes is divided into simple stages that explain the basic methods and equipment needed to prepare delicious soups, sushi, sashimi, salads, rice, noodles, and desserts. With stunning photography throughout, and a Japanese music CD to set the atmosphere for dinner, this is the one-stop Japanese cookbook that’s sure to delight beginners!

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Chinese Cooking Made Easy: Over 75 deliciously authentic dishes with 300 step-by-step photographs (Paperback) by Deh-Ta Hsiung (Author)

This useful book explains the principles of Chinese cuisine, enabling the home cook to achieve the harmonious blend of flavours, colours and textures essential to the success of any Chinese dish. Every recipe is completely authentic, and has been specially written and tested for this book. The easy-to-follow instructions and professional tips on particular techniques and serving suggestions help to ensure success every time. The book includes over 300 step-by-step colour photographs taking you through every stage of preparation, and sumptuous images of every finished dish.

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Bamboo: A Journey with Chinese Food (Paperback) by Sally Hammond (Author), Gordon Hammond (Author)

Take a tour all around the massive continent that is China sampling the delights of this fascinating country. This book is a travel and food lovers delight, with sumptuous tastings and recipes by Sally Hammond and magnificent photography by Gordon Hammond. From the east to the west, the regional cuisine is set out before you, in easy to follow recipes and gorgeous recipe shots, as well as funny and interesting tales of Sally’s travels. This book puts China in your hands, with tips for travel and inside knowledge on travelling the country of dragons.

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Indian, Chinese, Thai & Asian: 1000 Recipes: Presenting all the best-loved dishes from irresistible appetizers and street snacks to superb curries, sizzling ... with over 1000 color photographs (Cookery) (Hardcover) by Rafi Fernandez (Author)

Spicy sauces, succulent meat, vibrant colors and heavenly aromas - these elements and many more have made the cuisines of India, China and South-East Asia the most sought after and respected in the world.

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