We're big fans of asian food. Japanese, Chinese, Thai. Recently I've bought a few cook books to help us learn how to make some of this stuff correctly.
The latest one is Simply Sushi by Steven Pallett, ISBN 978-1-7418-1044-8. It's a book that includes a DVD and a bamboo matt for rolling. I bought it through amazon.com for about $18.
Just finished watching the DVD. Very clear, easy to follow.
This book gives a brief on the origins and the 4 basic types, then moves on to the essentials needed, including kitchen items & basic ingredients, followed by specific recipes and complete how-to info for each type.
It's all here, clearly & simply explained, from choosing fish suitable for use to slicing techniques to presentation.
Some common ingredients have been hard for us to find. May have to do some internet shopping to fill in the gaps for some recipes.
From what I've been told by people who already know how to do this, a real key issue is in making sure you prepare the rice correctly. Pallett covers that in detail & without the info I can see that it'd be real easy to mess that up, LOL
The author is Australian, so he left me one real reason to criticize the book & DVD.
Measurements. Being from Oz, he uses a lot of metric values, but not universally so. For example, when talking about rice he sometimes specifies cups, other times grams, other time tablespoons.
Most recipe values are provided in metric, so it's probably going to be simpler to just make sure you have basic tools that measure in grams & milliliters to save the hassle & possible errors of converting.
If making your own sushi at home is of interest to you I'd have to say I'd recommend this one.
The latest one is Simply Sushi by Steven Pallett, ISBN 978-1-7418-1044-8. It's a book that includes a DVD and a bamboo matt for rolling. I bought it through amazon.com for about $18.
Just finished watching the DVD. Very clear, easy to follow.
This book gives a brief on the origins and the 4 basic types, then moves on to the essentials needed, including kitchen items & basic ingredients, followed by specific recipes and complete how-to info for each type.
It's all here, clearly & simply explained, from choosing fish suitable for use to slicing techniques to presentation.
Some common ingredients have been hard for us to find. May have to do some internet shopping to fill in the gaps for some recipes.
From what I've been told by people who already know how to do this, a real key issue is in making sure you prepare the rice correctly. Pallett covers that in detail & without the info I can see that it'd be real easy to mess that up, LOL
The author is Australian, so he left me one real reason to criticize the book & DVD.
Measurements. Being from Oz, he uses a lot of metric values, but not universally so. For example, when talking about rice he sometimes specifies cups, other times grams, other time tablespoons.
Most recipe values are provided in metric, so it's probably going to be simpler to just make sure you have basic tools that measure in grams & milliliters to save the hassle & possible errors of converting.
If making your own sushi at home is of interest to you I'd have to say I'd recommend this one.
