Jumat, 16 Januari 2015

[B812.Ebook] Free PDF Sushi For Dummies, by Judi Strada, Mineko Takane Moreno

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Sushi For Dummies, by Judi Strada, Mineko Takane Moreno

Demystify the sushi bar experience

Stuffed with tips and tricks - you'll roll, press, and mold sushi like a pro!

From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun!

Discover how to:
* Find the right equipment and ingredients
* Understand the special language of sushi
* Make fragrant sushi rice
* Prepare vegetarian and fish-free recipes
* Dish up sushi-friendly drinks and side dishes

  • Sales Rank: #202955 in Books
  • Brand: Strada, Judi/ Moreno, Mineko Takane
  • Model: 2418316
  • Published on: 2004-04-02
  • Original language: English
  • Number of items: 1
  • Dimensions: 9.30" h x .64" w x 6.20" l, .81 pounds
  • Binding: Paperback
  • 288 pages
Features
  • Cooking
  • Sushi
  • Illustrated

From the Back Cover
Demystify the sushi bar experience

Stuffed with tips and tricks – you’ll roll, press, and mold sushi like a pro!

From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You’ll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making – and make it fun!

Discover how to:

  • Find the right equipment and ingredients
  • Understand the special language of sushi
  • Make fragrant sushi rice
  • Prepare vegetarian and fish-free recipes
  • Dish up sushi-friendly drinks and side dishes

About the Author
Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.

Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.

Most helpful customer reviews

0 of 0 people found the following review helpful.
Five Stars
By Samantha
I am definitely learning a lot about sushi!

3 of 3 people found the following review helpful.
Finally!
By Ettenna
I am a huge sushi fan and had been curious about trying to make my own. After my first attempt flopped, I started looking for a book that would explain step by step how to create some of my favorite rolls at home. This book provided easy to follow instructions as well as recipes I had never seen before and interesting facts about sushi culture. This was worth every penny!

2 of 2 people found the following review helpful.
Good Book with Limitations
By Howard S. Frierman
This is a good book to get you started on your sushi career. It has lots of valuable tips on what you need and the procedures, but once you get that under your belt, I found the recipes could be less 'poofy' and more substantial. But if you need help learning how to season your rice, or about the various styles of sushi that's out there, its a nice book for your collection.

See all 123 customer reviews...

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Selasa, 13 Januari 2015

[D975.Ebook] PDF Ebook 2015-2016 Basic and Clinical Science Course (BCSC), Section 13: Refractive Surgery, by American Academy of Ophthalmology

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2015-2016 Basic and Clinical Science Course (BCSC), Section 13: Refractive Surgery, by American Academy of Ophthalmology

2015-2016 Basic and Clinical Science Course (BCSC), Section 13: Refractive Surgery, by American Academy of Ophthalmology



2015-2016 Basic and Clinical Science Course (BCSC), Section 13: Refractive Surgery, by American Academy of Ophthalmology

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2015-2016 Basic and Clinical Science Course (BCSC), Section 13: Refractive Surgery, by American Academy of Ophthalmology

2015-2016 Basic and Clinical Science Course, Section 13: Refractive Surgery

Covers the science of refractive surgery, accommodative and nonaccommodative treatment of presbyopia, and patient evaluation. Examines specific procedures in refractive surgery and their potential complications, and refractive surgery in ocular and systemic disease. Includes information on lens implants used in the United States and other countries.

Upon completion of Section 13, readers should be able to:
* Identify the general types of lasers used in refractive surgeries
* Explain the steps including medical and social history, ocular examination and ancillary testing in evaluating whether a patient is an appropriate candidate for refractive surgery
* For incisional keratorefractive surgery, describe the history, patient selection, surgical techniques, outcomes, and complications
* Explain recent developments in the application of wavefront technology to surface ablation and LASIK
* Describe the different types of IOLs used for refractive correction

Section chair: M. Bowes Hamill, MD

About the BCSC

The Academy's Basic and Clinical Science Course (BCSC) is ophthalmology's definitive compilation of scientific research and clinical experience. It is continually updated by a faculty of more than 80 expert ophthalmologists. Each of the 13 volumes includes fundamental clinical knowledge; numerous tables, photos and illustrations; self-assessment questions with answers; and opportunities for earning AMA PRA Category 1 Credit(TM).

Beginning with the 2013-2014 edition, the Academy and the European Board of Ophthalmology (EBO) have partnered to make the BCSC the standard text for all European ophthalmology training programs. The EBO now recommends the BCSC as the primary educational resource for European trainees and ophthalmologists studying for the annual EBO Diploma Exam.

  • Sales Rank: #3212338 in Books
  • Published on: 2015-06-15
  • Dimensions: 9.96" h x .55" w x 6.89" l, 1.20 pounds
  • Binding: Paperback
  • 257 pages

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Rabu, 07 Januari 2015

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  • Published on: 1709
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