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Sushi / Mia Detrick ; photographs by Kathryn Kleinman.
LIBRA TX747 .D47 1981
Available from offsite location
- Format:
- Book
- Author/Creator:
- Detrick, Mia.
- Language:
- English
- Subjects (All):
- Cooking (Fish).
- Sushi.
- Penn Provenance:
- Grad, Laurie Burrows (donor)
- Physical Description:
- 95 pages : illustrations (some color) ; 21 x 22 cm
- Place of Publication:
- San Francisco : Chronicle Books, [1981]
- Summary:
- In Japanese cooking, the virtuosity of the chef is considered secondary to the quality and beauty of the ingredients themselves. It is a cuisine of presentation, not transformation, and much Japanese food is served uncooked, or nearly so, in small portions elegantly arranged to enhance its beauty. The epitome of this cuisine is sushi. Here is a beautifully illustrated guide to sushi-its variety, its origins, and the customs, etiquette, and repertoire of the American sushi bar. It includes instructions for making sushi at home, a word on its nutritional benefits, a Japanese lesson, and a wealth of information that will help you order the obscure as well as the obvious the next time you're at a sushi bar. This book will delight lovers of this unique cuisine, and it will be indispensable to those who have heard so much about sushi, but have not yet tried this dazzling food.
- Contents:
- Origins 15
- The Sushi Bar 18
- Etiquette 20
- Sashimi 24
- Rice 28
- Nigirizushi 30
- Maguro (tuna) 33
- Toro (fatty tuna belly) 33
- Shiro maguro (albacore) 35
- Hamachi (young yellowtail) 35
- Katsuo (bonito) 37
- Kohada (Japanese shad) 37
- Saba (mackerel) 39
- Sake (salmon) 41
- Tai (porgy, red snapper) 43
- Hirame (halibut) 43
- Suzuki (sea bass) 43
- Unagi (freshwater eel) 45
- Anago (marine eel) 45
- Tako (octopus) 47
- Ika (squid) 47
- Awabi (abalone) 49
- Mirugai (geoduck) 49
- Torigai (Japanese cockle) 51
- Aoyagi (Japanese red clam) 51
- Akagai (pepitona clam) 51
- Kobashira (small scallops) 53
- Kaibashira (large scallops) 53
- Kani (crab) 55
- Ebi (cooked prawn) 55
- Ama ebi (raw prawn) 55
- Ikura (salmon roe) 57
- Uni (sea urchin roe) 57
- Tobiko (flying-fish roe) 59
- Masago (capelin roe) 59
- Kazunoko (herring roe) 61
- Tamago (hen's egg omelet) 63
- Makizushi 64
- Futomaki 67
- Tekkamaki 67
- Kappamaki 67
- Oshinkomaki 67
- Unakyu 67
- Anakyu 67
- Umekyu 67
- Kansai-style Sushi 68
- Saikuzushi 68
- Oshizushi 68
- Chirashizushi 68
- Chakinzushi 68
- Fukusazushi 68
- Battera matsumae 68
- Accompaniments 70
- Beverages 74
- The Sushi Chef 78
- Tools 80
- Making Your Own Sushi 83
- Nutrition 90.
- Notes:
- Includes index.
- Local Notes:
- Presented to the Penn Libraries by Laurie Burrows Grad.
- ISBN:
- 0877012385
- OCLC:
- 7671310
- Online:
- Laurie Burrows Grad Collection Home Page
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