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 has gon...
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| Autor principal: | |
|---|---|
| Formato: | Livre numérique |
| Idioma: | Anglais |
| Publicado em: |
New York, NY :
Springer US
2009.
Cham : Springer Nature |
| Acesso em linha: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Sushi, food for the eye, the body & the soul, by Ole G. Mouritsen, New York, Springer, 2009, 1 vol. (xxi, 330 p.), 978-1-441-90617-5 • Sushi, Texte imprimé, 9781441906199 |
Sumário:
- 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.