Hidemi sato (53 resultados)

Condición: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condición: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

hardcover. Condición: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

hardcover. Condición: Very Good. Very Good Condition - May show some limited signs of wear and may have a remainder mark. Pages and dust cover are intact and not marred by notes or highlighting.

Condición: New.

Condición: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New.

Hardcover. Condición: new. Hardcover. Discover everything there is to know about sushi!Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.With the help of gorgeous colour photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to:Find all types of seafood, such as eel, sea urchins, tuna, etcMarinate fish with kombu seaweedCure fish with vinegar and sugarUse and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container)Recognise the anatomy of a fish, different ways to cut a fish, and where to find the best meatShuck and prepare clams, such as the Mirugai ClamIdentify vinegar varieties and soy saucesPrepare wasabi as well as grate, boil, and pickle gingerCook with heat and the differences between simmering (grilling) and dry-cooking (pan frying)Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese OmeletRecipes for 23 different types of sushiWhether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.'Though only 30 years old, Jun Takahashi is already a phenomenon. He trained at Kanesaka and Saito, and his otsumami small plates are stunning and creative.' Conde Nast Traveler Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardback. Condición: New. Discover everything there is to know about sushi!Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics-from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to:Find all types of seafood, such as eel, sea urchins, tuna, etc.Marinate fish with kombu seaweed.Cure fish with vinegar and sugar.Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.Shuck and prepare clams, such as the Mirugai Clam.Identify vinegar varieties and soy sauces.Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.Recipes for 23 different types of sushi.Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.…

Hardback. Condición: New. Everything you need to know about Japanese tempura is in this book!Chef Takashi Nakagawa has devoted his life to the art of making perfect tempura. He served a 17-year apprenticeship at the renowned Tempura Mikawa restaurant in Tokyo and for the past 20 years has been at the helm of his own restaurant, Tempura Nakagawa.With the help of over 400 gorgeous color photos and informative charts and diagrams, Nakagawa and his two co-authors, Hidemi Sato and Mitose Tsuchida present the full range of tempura recipes and techniques-from the best ingredients to use to making the perfect tempura batter and how to fry each ingredient to perfection, as well as how to present your finished tempura as part of an elegant Japanese meal.This book provides a uniquely detailed look at the art of Japanese tempura, with sections on:The history and development of tempura from its introduction to Japan by the Portuguese 500 years agoA review of the key ingredients from vegetables, fish and seafood to oils and flours-and the importance of selecting and purchasing the correct onesMethods used by professional tempura chefs to gut and clean fish and prepare vegetablesPans, knives and other essential equipment-how to purchase, use and maintain them correctlyHow to make the perfect batter and how to fry each ingredient under optimum conditionsDetailed diagrams and charts illustrate everything from the ways seafood changes when fried, to the importance of carefully controlling the temperature of frying oil. Whether you're a professional chef, a lover of Japanese cuisine, or an avid tempura fan, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.…

Hardback. Condición: New. Discover everything there is to know about sushi!Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike.With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics-from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes. The book's sections include lessons on how to:Find all types of seafood, such as eel, sea urchins, tuna, etc.Marinate fish with kombu seaweed.Cure fish with vinegar and sugar.Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container).Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat.Shuck and prepare clams, such as the Mirugai Clam.Identify vinegar varieties and soy sauces.Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying).Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet.Recipes for 23 different types of sushi.Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.…

Hardback. Condición: New. Everything you need to know about Japanese tempura is in this book!Chef Takashi Nakagawa has devoted his life to the art of making perfect tempura. He served a 17-year apprenticeship at the renowned Tempura Mikawa restaurant in Tokyo and for the past 20 years has been at the helm of his own restaurant, Tempura Nakagawa.With the help of over 400 gorgeous color photos and informative charts and diagrams, Nakagawa and his two co-authors, Hidemi Sato and Mitose Tsuchida present the full range of tempura recipes and techniques-from the best ingredients to use to making the perfect tempura batter and how to fry each ingredient to perfection, as well as how to present your finished tempura as part of an elegant Japanese meal.This book provides a uniquely detailed look at the art of Japanese tempura, with sections on:The history and development of tempura from its introduction to Japan by the Portuguese 500 years agoA review of the key ingredients from vegetables, fish and seafood to oils and flours-and the importance of selecting and purchasing the correct onesMethods used by professional tempura chefs to gut and clean fish and prepare vegetablesPans, knives and other essential equipment-how to purchase, use and maintain them correctlyHow to make the perfect batter and how to fry each ingredient under optimum conditionsDetailed diagrams and charts illustrate everything from the ways seafood changes when fried, to the importance of carefully controlling the temperature of frying oil. Whether you're a professional chef, a lover of Japanese cuisine, or an avid tempura fan, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish.…

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: As New. Estado de la sobrecubierta: Near Fine. 1st Edition. Fine, as new hardcover with illustrated, paper covered boards matching the near fine dust jacket. The jacket has tiny touvhes of wear at the top and bottom fore edge fold of the front panel. First edition of the English translation. Translated by Makiko Itoh. Extravagantly illustrated in color photos, with step by instructions and pictures of the finished dishes. 208 pp. Cookbooks, Sushi, Cooking, Japanese.…

Condición: New.

Condición: New.

hardcover. Condición: New.

hardcover. Condición: New.

Condición: New. In English.

Condición: New.

Condición: New.

Hardcover. Condición: Brand New. 224 pages. 10.00x7.50x10.00 inches. In Stock.

Condición: As New. Unread book in perfect condition.

Condición: As New. Unread book in perfect condition.

Hardcover. Condición: Brand New. 224 pages. 10.00x7.50x1.10 inches. In Stock.

hardcover. Condición: New. Special order item direct from the distributor.

Condición: New.