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{"id":3686988251215,"title":"Sushi Specials","handle":"sushi-specials","description":"\u003c!-- - - - - - - - ENTER AUTHOR\/ILLUSTRATOR INFO BELOW - - - - - - - --\u003e\n\u003cp\u003eBy: \u003ca title=\"Chef Oyamada Yasuto\" href=\"\/pages\/oyamada-yasuto\"\u003eOyamada Yasuto\u003c\/a\u003e\u003c\/p\u003e\n\u003c!-- - - - - - - - ENTER HEADING BELOW - - - - - - - --\u003e\n\u003ch3\u003eFresh, homemade sushi—healthy and delicious.\u003c\/h3\u003e\n\u003c!-- - - - - - - - ENTER DESCRIPTION BELOW - - - - - - - --\u003e\n\u003cp\u003eA mouth-watering follow-up to the successful \u003cem\u003eSushi: The Beginner’s Guide\u003c\/em\u003e, this new collection for the experienced sushi crafter offers recipes for more than 50 fabulous dishes, delicious in taste and delightful to the eye.\u003c\/p\u003e\n\u003cp\u003eProviding unique insight on how to respect nature's seasons and colors and which fish to pick when, Sushi Specials offers a delectable collection of advanced recipes. This vibrant collection also tackles techniques and skills that will enable aspiring sushi chefs to prepare the most amazing presentations that any restaurant would be proud to call their own.\u003c\/p\u003e\n\u003cp\u003eStar sushi chef Oyamada Yasuto takes readers through every step of the process with meticulously detailed instructions and easy to follow photographs throughout. At home, readers will be able to recreate the best of the master chef's presentations, from sashimi specials like salmon tataki sumiso and red snapper sugata zukuri, to fusion rolls like crunchy spicy tuna and salmon avocado with soy paper maki to nigirti, gunkan and inari specials of squid and ikura gunkan and asupara butter nigiti.\u003c\/p\u003e\n\u003c!-- - - - - - - - - - - - ENTER TAB NAMES IN LIST BELOW - - - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"#tabs-1\"\u003eLook Inside\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tabs-2\"\u003eAuthor \u0026amp; Illustrator\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tabs-3\"\u003eEditorial Reviews\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tabs-4\"\u003eDownloadables\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tabs-5\"\u003eDetails\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!-- - - - - - - - - - - - END - - - - - - - - - - - --\u003e \u003c!-- - - - - - - - - - - - ENTER LOOK INSIDE CONTENT BELOW - - - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs-1\"\u003e\n\u003ch3\u003eLook Inside the Book:\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"cvr-border-gray\" style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/0101\/files\/sushi-specials-spread.jpg?331\"\u003e\u003c!-- Please call pinit.js only once per page --\u003e\u003cscript type=\"text\/javascript\" async=\"\" defer data-pin-shape=\"round\" data-pin-height=\"32\" data-pin-hover=\"true\" src=\"\/\/assets.pinterest.com\/js\/pinit.js\"\u003e\u003c\/script\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- - - - - - - - - - - - ENTER AUTHOR BIO BELOW - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs-2\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAuthor Bio\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOyamada Yasuto, author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOyamada Yasuto began as an apprentice in Japan at the age of sixteen, moving to Tokyo to learn the traditional ways of handling fish. From there he moved to New York, working in various restaurants to study under sushi masters. He opened his own restaurants in London and St. Petersburg, Russia. His Japanese fusion style was honed at Morimoto in New York, and his newest restaurant, Fugu, is in Tel Aviv, Israel.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Chef Oyamada Yasuto\" href=\"\/pages\/oyamada-yasuto\"\u003eRead more\u003c\/a\u003e about Oyamada Yasuto.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- - - - - - - - - - ENTER REVIEWS BELOW - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs-3\"\u003e\n\u003ch3\u003eEditorial Reviews:\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\u003cstrong\u003eForeword Reviews\u003c\/strong\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eThirty years ago, most Americans hadn't heard the word \"sushi\" and would never have considered eating raw fish—wrapped in seaweed, no less. Nowadays, you can hardly swing a mackerel without hitting a sushi restaurant in any urban neighborhood or suburban strip mall. Going out for sushi is getting to be as commonplace as grabbing a pizza, and it shows no signs of letting up.\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eSushi Specials\u003c\/i\u003e, master sushi chef and restaurateur Oyamada Yasuto shares his expert technique so home cooks can recreate his jewel-like creations. With plenty of elegantly styled photographs, he discusses the necessary ingredients and offers recipes for basic building blocks, popular sushi and sashimi dishes, and his own \"Japanese fusion\" entrées.\u003c\/p\u003e\n\u003cp\u003eWhile many cooks may never have the skills or gumption to attempt more than a simple plate of sashimi or sushi, readers will see more complicated presentations of such dazzlers as Crunchy Spicy Tuna or the Tuna and Egg Omelet Maki featured on the front cover with its exquisite mosaic design. The book is also useful for describing the various kinds of sushi—gunkan (nori boats topped with rice and soft ingredients), inari (fried tofu pockets filled with sushi items), and nigiri (rice ovals with fishy tops). Whether this book serves as a how-to cookbook or as a field guide to restaurant outings, \u003ci\u003eSushi Specials\u003c\/i\u003e is an excellent choice for all sushi lovers.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003c!-- - - - - - - - - - - ENTER DOWNLOADABLES BELOW - - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs-4\"\u003e\n\u003ch3\u003eDownloadables:\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/0101\/files\/sushi-specials-cover_medium.jpg?331\" style=\"display: block; float: none; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/0101\/files\/sushi-specials-hires.zip?331\" class=\"btn-medium\"\u003eDownload the Cover\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/0101\/files\/sushi-specials-recipe.pdf?331\" class=\"btn-medium\"\u003eTry the Lemon Salmon recipe!\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- - - - - - - - - - - - ENTER DETAILS BELOW - - - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs-5\"\u003e\n\u003ch3\u003eDetails:\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHardcover\u003c\/strong\u003e \u003cbr\u003eISBN: 978-1-62354-056-2\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eE-book\u003c\/b\u003e\u003cbr\u003e ISBN: 978-1-60734-812-2 EPUB\u003cbr\u003eISBN: 978-1-60734-811-5 PDF\u003cbr\u003e For information about purchasing e-books, \u003ca title=\"E-books\" href=\"\/pages\/e-books\"\u003eclick here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003ePage count: 128\u003cbr\u003e8 x 9\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- - - - - - - - - - - ENTER RECOMMENDATIONS BELOW - - - - - - - - - --\u003e\n\u003cp\u003e\u003cstrong\u003eIf you like this book, you’ll enjoy these:\u003c\/strong\u003e\u003cbr\u003e\u003ca title=\"Sushi: The Beginner's Guide\" href=\"\/products\/sushi-the-beginners-guide\"\u003eSushi: The Beginner's Guide\u003c\/a\u003e\u003cbr\u003e\u003ca title=\"Pasta: The Beginner's Guide\" href=\"\/products\/pasta-the-beginners-guide\"\u003ePasta: The Beginner's Guide\u003c\/a\u003e\u003c\/p\u003e","published_at":"2019-10-01T15:09:44-04:00","created_at":"2019-05-29T14:57:52-04:00","vendor":"Imagine Publishing","type":"Adult Book","tags":["adult","Browse by Language_English","Browse by Subject_Food \u0026 Nutrition","Browse by Subject_Gift Books","cookbooks","general nonfiction","imagine","nonfiction"],"price":1595,"price_min":1595,"price_max":1595,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":28641543356495,"title":"Hardcover","option1":"Hardcover","option2":null,"option3":null,"sku":"40562","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Sushi Specials - Hardcover","public_title":"Hardcover","options":["Hardcover"],"price":1595,"weight":671,"compare_at_price":null,"inventory_quantity":10,"inventory_management":"shopify","inventory_policy":"continue","barcode":"978-1-62354-056-2"}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0750\/0101\/products\/sushi-specials-cover.jpg?v=1559156360"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/0101\/products\/sushi-specials-cover.jpg?v=1559156360","options":["Title"],"content":"\u003c!-- - - - - - - - ENTER AUTHOR\/ILLUSTRATOR INFO BELOW - - - - - - - --\u003e\n\u003cp\u003eBy: \u003ca title=\"Chef Oyamada Yasuto\" href=\"\/pages\/oyamada-yasuto\"\u003eOyamada Yasuto\u003c\/a\u003e\u003c\/p\u003e\n\u003c!-- - - - - - - - ENTER HEADING BELOW - - - - - - - --\u003e\n\u003ch3\u003eFresh, homemade sushi—healthy and delicious.\u003c\/h3\u003e\n\u003c!-- - - - - - - - ENTER DESCRIPTION BELOW - - - - - - - --\u003e\n\u003cp\u003eA mouth-watering follow-up to the successful \u003cem\u003eSushi: The Beginner’s Guide\u003c\/em\u003e, this new collection for the experienced sushi crafter offers recipes for more than 50 fabulous dishes, delicious in taste and delightful to the eye.\u003c\/p\u003e\n\u003cp\u003eProviding unique insight on how to respect nature's seasons and colors and which fish to pick when, Sushi Specials offers a delectable collection of advanced recipes. This vibrant collection also tackles techniques and skills that will enable aspiring sushi chefs to prepare the most amazing presentations that any restaurant would be proud to call their own.\u003c\/p\u003e\n\u003cp\u003eStar sushi chef Oyamada Yasuto takes readers through every step of the process with meticulously detailed instructions and easy to follow photographs throughout. At home, readers will be able to recreate the best of the master chef's presentations, from sashimi specials like salmon tataki sumiso and red snapper sugata zukuri, to fusion rolls like crunchy spicy tuna and salmon avocado with soy paper maki to nigirti, gunkan and inari specials of squid and ikura gunkan and asupara butter nigiti.\u003c\/p\u003e\n\u003c!-- - - - - - - - - - - - ENTER TAB NAMES IN LIST BELOW - - - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"#tabs-1\"\u003eLook Inside\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tabs-2\"\u003eAuthor \u0026amp; Illustrator\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tabs-3\"\u003eEditorial Reviews\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tabs-4\"\u003eDownloadables\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"#tabs-5\"\u003eDetails\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!-- - - - - - - - - - - - END - - - - - - - - - - - --\u003e \u003c!-- - - - - - - - - - - - ENTER LOOK INSIDE CONTENT BELOW - - - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs-1\"\u003e\n\u003ch3\u003eLook Inside the Book:\u003c\/h3\u003e\n\u003cp\u003e\u003cimg class=\"cvr-border-gray\" style=\"display: block; margin-left: auto; margin-right: auto;\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/0101\/files\/sushi-specials-spread.jpg?331\"\u003e\u003c!-- Please call pinit.js only once per page --\u003e\u003cscript type=\"text\/javascript\" async=\"\" defer data-pin-shape=\"round\" data-pin-height=\"32\" data-pin-hover=\"true\" src=\"\/\/assets.pinterest.com\/js\/pinit.js\"\u003e\u003c\/script\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- - - - - - - - - - - - ENTER AUTHOR BIO BELOW - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs-2\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3\u003eAuthor Bio\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOyamada Yasuto, author\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOyamada Yasuto began as an apprentice in Japan at the age of sixteen, moving to Tokyo to learn the traditional ways of handling fish. From there he moved to New York, working in various restaurants to study under sushi masters. He opened his own restaurants in London and St. Petersburg, Russia. His Japanese fusion style was honed at Morimoto in New York, and his newest restaurant, Fugu, is in Tel Aviv, Israel.\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Chef Oyamada Yasuto\" href=\"\/pages\/oyamada-yasuto\"\u003eRead more\u003c\/a\u003e about Oyamada Yasuto.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- - - - - - - - - - ENTER REVIEWS BELOW - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs-3\"\u003e\n\u003ch3\u003eEditorial Reviews:\u003c\/h3\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003ci\u003e\u003cstrong\u003eForeword Reviews\u003c\/strong\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eThirty years ago, most Americans hadn't heard the word \"sushi\" and would never have considered eating raw fish—wrapped in seaweed, no less. Nowadays, you can hardly swing a mackerel without hitting a sushi restaurant in any urban neighborhood or suburban strip mall. Going out for sushi is getting to be as commonplace as grabbing a pizza, and it shows no signs of letting up.\u003c\/p\u003e\n\u003cp\u003eIn \u003ci\u003eSushi Specials\u003c\/i\u003e, master sushi chef and restaurateur Oyamada Yasuto shares his expert technique so home cooks can recreate his jewel-like creations. With plenty of elegantly styled photographs, he discusses the necessary ingredients and offers recipes for basic building blocks, popular sushi and sashimi dishes, and his own \"Japanese fusion\" entrées.\u003c\/p\u003e\n\u003cp\u003eWhile many cooks may never have the skills or gumption to attempt more than a simple plate of sashimi or sushi, readers will see more complicated presentations of such dazzlers as Crunchy Spicy Tuna or the Tuna and Egg Omelet Maki featured on the front cover with its exquisite mosaic design. The book is also useful for describing the various kinds of sushi—gunkan (nori boats topped with rice and soft ingredients), inari (fried tofu pockets filled with sushi items), and nigiri (rice ovals with fishy tops). Whether this book serves as a how-to cookbook or as a field guide to restaurant outings, \u003ci\u003eSushi Specials\u003c\/i\u003e is an excellent choice for all sushi lovers.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003c\/div\u003e\n\u003c!-- - - - - - - - - - - ENTER DOWNLOADABLES BELOW - - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs-4\"\u003e\n\u003ch3\u003eDownloadables:\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/0101\/files\/sushi-specials-cover_medium.jpg?331\" style=\"display: block; float: none; margin-left: auto; margin-right: auto;\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/0101\/files\/sushi-specials-hires.zip?331\" class=\"btn-medium\"\u003eDownload the Cover\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0750\/0101\/files\/sushi-specials-recipe.pdf?331\" class=\"btn-medium\"\u003eTry the Lemon Salmon recipe!\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- - - - - - - - - - - - ENTER DETAILS BELOW - - - - - - - - - - - --\u003e\n\u003cdiv id=\"tabs-5\"\u003e\n\u003ch3\u003eDetails:\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHardcover\u003c\/strong\u003e \u003cbr\u003eISBN: 978-1-62354-056-2\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eE-book\u003c\/b\u003e\u003cbr\u003e ISBN: 978-1-60734-812-2 EPUB\u003cbr\u003eISBN: 978-1-60734-811-5 PDF\u003cbr\u003e For information about purchasing e-books, \u003ca title=\"E-books\" href=\"\/pages\/e-books\"\u003eclick here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003ePage count: 128\u003cbr\u003e8 x 9\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- - - - - - - - - - - ENTER RECOMMENDATIONS BELOW - - - - - - - - - --\u003e\n\u003cp\u003e\u003cstrong\u003eIf you like this book, you’ll enjoy these:\u003c\/strong\u003e\u003cbr\u003e\u003ca title=\"Sushi: The Beginner's Guide\" href=\"\/products\/sushi-the-beginners-guide\"\u003eSushi: The Beginner's Guide\u003c\/a\u003e\u003cbr\u003e\u003ca title=\"Pasta: The Beginner's Guide\" href=\"\/products\/pasta-the-beginners-guide\"\u003ePasta: The Beginner's Guide\u003c\/a\u003e\u003c\/p\u003e"}

Sushi Specials

By: Oyamada Yasuto

Fresh, homemade sushi—healthy and delicious.

A mouth-watering follow-up to the successful Sushi: The Beginner’s Guide, this new collection for the experienced sushi crafter offers recipes for more than 50 fabulous dishes, delicious in taste and delightful to the eye.

Providing unique insight on how to respect nature's seasons and colors and which fish to pick when, Sushi Specials offers a delectable collection of advanced recipes. This vibrant collection also tackles techniques and skills that will enable aspiring sushi chefs to prepare the most amazing presentations that any restaurant would be proud to call their own.

Star sushi chef Oyamada Yasuto takes readers through every step of the process with meticulously detailed instructions and easy to follow photographs throughout. At home, readers will be able to recreate the best of the master chef's presentations, from sashimi specials like salmon tataki sumiso and red snapper sugata zukuri, to fusion rolls like crunchy spicy tuna and salmon avocado with soy paper maki to nigirti, gunkan and inari specials of squid and ikura gunkan and asupara butter nigiti.

Look Inside the Book:

Author Bio

Oyamada Yasuto, author

Oyamada Yasuto began as an apprentice in Japan at the age of sixteen, moving to Tokyo to learn the traditional ways of handling fish. From there he moved to New York, working in various restaurants to study under sushi masters. He opened his own restaurants in London and St. Petersburg, Russia. His Japanese fusion style was honed at Morimoto in New York, and his newest restaurant, Fugu, is in Tel Aviv, Israel.

Read more about Oyamada Yasuto.

Editorial Reviews:

Foreword Reviews

Thirty years ago, most Americans hadn't heard the word "sushi" and would never have considered eating raw fish—wrapped in seaweed, no less. Nowadays, you can hardly swing a mackerel without hitting a sushi restaurant in any urban neighborhood or suburban strip mall. Going out for sushi is getting to be as commonplace as grabbing a pizza, and it shows no signs of letting up.

In Sushi Specials, master sushi chef and restaurateur Oyamada Yasuto shares his expert technique so home cooks can recreate his jewel-like creations. With plenty of elegantly styled photographs, he discusses the necessary ingredients and offers recipes for basic building blocks, popular sushi and sashimi dishes, and his own "Japanese fusion" entrées.

While many cooks may never have the skills or gumption to attempt more than a simple plate of sashimi or sushi, readers will see more complicated presentations of such dazzlers as Crunchy Spicy Tuna or the Tuna and Egg Omelet Maki featured on the front cover with its exquisite mosaic design. The book is also useful for describing the various kinds of sushi—gunkan (nori boats topped with rice and soft ingredients), inari (fried tofu pockets filled with sushi items), and nigiri (rice ovals with fishy tops). Whether this book serves as a how-to cookbook or as a field guide to restaurant outings, Sushi Specials is an excellent choice for all sushi lovers.

Details:

Hardcover
ISBN: 978-1-62354-056-2

E-book
ISBN: 978-1-60734-812-2 EPUB
ISBN: 978-1-60734-811-5 PDF
For information about purchasing e-books, click here.

Page count: 128
8 x 9

If you like this book, you’ll enjoy these:
Sushi: The Beginner's Guide
Pasta: The Beginner's Guide

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