寿司的艺术与科学：配料、技术和设备综合指南 The Art and Science of Sushi : A Comprehensive Guide to Ingredients, Techniques and Equipment 英文原版 Jun Takahashi Hidemi Sato Mitose Tsuchida 食谱

基本信息

Format Hardback | 224 pages

Dimensions 191 x 254 x 27.94mm | 1,077g

Publication date 06 Dec 2022

Publisher Tuttle Publishing

Publication City/Country Boston, United States

Language English

Illustrations note 335 color photos; 23 recipes

ISBN10 4805317132

ISBN13 9784805317136

书籍信息仅供参考，具体以实物为准

书籍简介

关于寿司的一切!

寿司已经在世界范围内掀起了风暴。现在，东京杰出的年轻寿司厨师高桥盾希望与世界分享他对寿司制作的热爱和科学知识！他对所有寿司的熟练，吸引了众多专业厨师和寿司爱好者。

高桥和他的两位合著者Hidemi Sato和Mitose Tsuchida借助华丽的彩色照片和内容丰富的图表，涵盖了寿司制作的全部主题--从食材的生物学和科学成分，到寿司厨师在多年艰苦训练中学习技术，再到东京式寿司米饭、酱料、调味品和配菜的基本食谱。本书的部分内容包括：

使用所有类型的海鲜，如鳗鱼、海胆、金枪鱼等。

用昆布海藻腌制鱼。

用醋和糖腌制鱼。

使用和维护高质量的日本寿司刀和Ohitsu（一种木制米饭容器）。

认识鱼的解剖结构，切鱼的不同方法，以及在哪里能找到好的鱼肉。

剥除和准备蛤蜊，如Mirugai蛤蜊。

识别醋的种类和酱油。

准备芥末，以及磨碎、煮沸和腌制生姜。

用火烹饪，以及煨（烤）和干烧（煎）之间的区别。

美味的传统日本菜，如玉子烧、日本煎蛋卷。

23种不同类型的寿司的食谱。

无论你是专业厨师，还是日本料理的休闲爱好者，或者是寿司的狂热者，这本精美的书都会让你对日本的标志性国菜的世界有迷人的见解。

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.

作者简介

高桥淳从小就对烹饪非常着迷。虽然只有30岁，但他已被《康德纳斯特旅行者》描述为一个 "代表"。在以班级榜首的成绩从烹饪学院毕业后，他决定在单一领域完善自己的工艺，并成为一名领先的寿司厨师。在Sushi Saito Academy接受培训后，2014年他在东京的银座区开设了Sushi Takahashi。这家餐厅有一种休闲、平易近人的氛围，其创造性的开胃菜和口味细腻的寿司使其非常受欢迎。高桥住在日本。

Hidemi Sato是一名训练有素的营养师，拥有食品科学博士学位。从横滨国际大学毕业后，她在烹饪设备行业工作了9年。随后，她在御茶水大学完成了硕士和博士学位，并撰写了几本关于食品科学的书籍。佐藤目前居住在日本。

Mitose Tsuchida毕业于广岛大学，随后在御茶水大学获得博士学位。在成为自由职业者之前，她曾在日本食品杂志《Speciality Cooking》和《Culinary Kingdom》担任编辑。她撰写和编辑的书籍涉及各种食品主题。

Jun Takahashi has been fascinated with cooking since childhood. While only 30 years old, he has been described as a "phenomenon" by Conde Nast Traveler. After graduating at the top of his class from a culinary academy, he decided to perfect his craft in a single area and to become a leading sushi chef. After training at Sushi Saito Academy, in 2014 he opened Sushi Takahashi in the Ginza district in Tokyo. The restaurant has a casual, accessible vibe and its inventive appetizers and delicately flavored sushi make it extremely popular. Takahashi lives in Japan.

Hidemi Sato is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and PhD at Ochanomizu University and has written several books on the topic of food science. Sato currently resides in Japan.

Mitose Tsuchida graduated from Hiroshima University and then received her PhD from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books on a wide variety of food subjects.