具体描述
基本信息
| 书名： | 寿司制作大全-第二版 | |
| 作者： | 张家俊，双福 等编 | |
| 出版社： | 化学工业 | |
| 出版日期： | 2013-01-01 | |
| 版次： | 2 | |
| ISBN： | 9787122154217 9787534980282
| |
| 市场价： | 29.8 |
寿司历史
寿司制作工具
寿司制作食材
寿司制作技巧
寿司品尝秘诀
寿司保存
Part 2 大展身手——完美寿司制作
寿司材料制作
寿司饭
厚蛋烧
香菇煮
干飘煮
寿司虾
饭团
田乐饭团
芥末鸡肉饭团
鲜虾美乃滋饭团
炸虾饭团
梅子饭团
坚果饭团
烤鱼青菜饭团
火腿虾仁饭团
烤饭团
三文鱼饭团
蟹肉饭团
明太子饭团
蔬菜饭团
竹轮饭团
卷寿司
韩国牛肉卷
干飘卷
纳豆卷
泡菜卷
三文鱼细卷
铁火细卷
梅子山药卷
鲜虾沙拉卷
天妇罗虾卷
叉烧肉沙拉卷细卷
四喜卷
蛋皮卷
热狗卷
加州卷
葵花卷
太卷
锦绣花寿司
鳗鱼大卷
手卷
三文鱼手卷
日式炸猪排手卷
鲑鱼子手卷
鲜笋手卷
香酥牛蒡手卷
鲑鱼手卷
大虾手卷
蟹子手卷
鳗鱼手卷
烟肉手卷
铁火手卷
炸春卷手卷
竹轮手卷
三文鱼皮亨吞
军gg寿司。
虾虎军舰寿司
鳗鱼军舰寿司
鲑鱼子军舰寿司
蟹肉沙拉军舰寿司
蟹子军舰寿司
海鲜军舰寿司
鲑鱼蜜瓜军舰寿司
虾仁沙拉军舰寿司
三文鱼玉米军舰寿司
三文鱼沙拉寿司
握寿司
蟹肉棒握寿司
棒棒虾握寿司
魔芋煮握寿司
烤三文鱼握寿司
厚蛋烧握寿司
北极贝握寿司
花枝握寿司
力口吉鱼握寿司
大虾握寿司
八爪鱼握寿司
金枪鱼握寿司
三文鱼握寿司
鳗鱼握寿司
烟肉芝士握寿司
山药梅肉握寿司
腌渍三文鱼握寿司
虾虎握寿司
创意寿司
海鲜稻荷寿司
匹萨寿司
鳗鱼压寿司
稻荷寿司
稻荷鸡肉军舰卷
Part 3 余味不尽——寿司谐趣附录
日本料理历史
日本饮食礼仪
寿司食用的七大妙处 内容介绍 本书为寿司制作大全的第二版，本版次除了保留了版书花式寿司、饭团等，还新加入了人气海鲜稻荷寿司、韩国牛肉卷、炸春卷手卷、竹轮手卷、坚果饭团等精美寿司、饭团的做法，窍门完全公开本书中，作者将如何做好寿司的制作步骤一一详解，以精美彩图展现，并将寿司的原料选购、制作窍门、食用宜忌等完全公开，感受优雅寿司文化同时，让你真正成为寿司达人。 媒体评论 张家俊等编著的《寿司制作大全(第2版)》除了保留了版书花式寿司、饭团等，还新加入了人气海鲜稻荷寿司、韩国牛肉卷、炸春卷手卷、竹轮手卷、坚果饭团等精美寿司、饭团的做法，窍门完全公开书中，作者将如何做好寿司的制作步骤一一详解，以精美彩图展现，并将寿司的原料选购、制作窍门、食用宜忌等完全公开，感受优雅寿司文化同时，让你真正成为寿司达人。
基本信息
| 书名： | 日式寿司全书 |
| 作者： | （日）日本旭屋 出版，李芳洁 译 |
| 出版社： | 中国轻工业出版社 |
| 出版日期： | |
| 版次： | 1 |
| ISBN： | 9787518414345 |
| 市场价： | 58.0 |
前言
日式握寿司的烹饪技术
寿司的烹饪技术——传统与现代
金枪鱼握寿司
有关金枪鱼的知识
烹饪金枪鱼的基本技术
金枪鱼的腌渍
各种各样的金枪鱼寿司
白身鱼握寿司
加吉鱼
比目鱼
各种各样的加吉鱼·比目鱼寿司
红甘鲹
海鳗
带鱼
各种各样的使用日本白身鱼的寿司
发光鱼类握寿司
斑幼鱼
各种各样的斑幼鱼寿司
竹荚鱼
青花鱼
沙氏下
乌贼握寿司
枪乌贼
拟乌贼
长枪乌贼
虾握寿司
明虾
北方长额虾
各种各样的虾寿司
炖煮类握寿司
康吉鳗
各种各样的康吉鳗寿司
煮乌贼
章鱼
虾夷盘扇贝
文蛤
牡蛎
贝类握寿司
赤贝
水松贝
滑顶薄壳鸟蛤
北极贝
蛤蜊肉
小贝柱
鲍鱼
蔬菜握寿司
小胡萝卜
秋葵
土当归
茄子
芦笋
香菇
玉子烧握寿司
厚蛋烧
鸡蛋卷
各种各样的玉子烧握寿司
海胆·咸鲑鱼子握寿司
海胆
咸鲑鱼子
日式散寿司饭及生金枪鱼盖饭的?.烹饪技术
散寿司饭
生金枪鱼盖饭
日式紫菜卷寿司的烹饪技术
细卷
粗卷（中卷）
手卷
各种各样的紫菜卷寿司的制作窍门
日式握寿司的基本技术
寿司饭的做法
寿司原料的切法
握寿司的握法
装盘的基本技术
精美的紫菜卷寿司及精美寿司的花朵形状
精美的紫菜卷寿司
精美寿司的花朵形状
寿司和醋的知识
寿司和芥末的知识
寿司和紫菜的知识
寿司和菜的知识
精美的紫菜卷寿司及精美寿司的花朵形状做法
精美的紫菜卷寿司
二头巴 三头巴 变形三头巴
梅钵 九曜星 割九曜 粗环形
文钱 四海 七宝纹样 方格纹样
精美寿司的花朵形状
水仙 红梅 山茶 樱花
八重樱 菖蒲 绣球花 仙人掌
牵牛花 桔梗 波斯菊 菊花
线菊 万寿菊 石榴 内容介绍
《日式寿司全书》介绍日本*有人气的多家寿司旺店制作的经典寿司，包括制作前如何选材，制作时如何加工，以及各种寿司的详细制作过程介绍和分步图解，还有寿司饭的做法、原料的切法、握寿司的握法、如何装盘及如何选购合适的寿司菜等一系列基本技法的介绍。《日式寿司全书》内容详尽，图片精美、细致，一目了然，一学即会，将传统与现代结合。《日式寿司全书》适用于美食爱好者、初学者及专业人士参考借鉴。
作者:〔日〕目黑秀信 著；风雨花 译 出版社:河南科学技术出版社 出版时间:2016年1月
ISBN：9787534980282
◆时至，寿司作为日本料理的代表，已经在全世界范围内获得了广泛的认可。
◆身为一个有危机感和责任意识的寿司师傅，作者孜孜不倦，费时一年多终于使本书得以顺利完成、出版。
◆本书从基本的手法开始，将数十种鱼贝类的处理方法、调理方法以及制作技巧等，结合具体的材料附图加以解说。这些都是做寿司的基础。能做得这么好、这么详细，在整个寿司行业都是很了不起的。
◆相信你只要能够经常看两眼这本书，就能一点点理解寿司的独特味道和奥秘，越发享受寿司制作带来的无限乐趣。
内容推荐
◆本书共分六章，分别对寿司制作的基本技术，各种鱼类（五十多种）寿司的制作技巧，其他非鱼类寿司的制作要领，寿司卷、寿司块等各类寿司的制作技术，制作寿司所需的工具和材料等做了详尽的介绍，囊括了寿司制作的所有知识，是名副其实的寿司制作技术大全。
◆本书对每一种寿司的制作工艺进行了详细解析，图文并茂，直观易懂。寿司艺人一册在手便可掌握所有寿司制作的知识。
◆本书为日本的寿司艺人的经验总结，是迄今的寿司制作专著，受到日本全国寿司生产商——生活卫生同业工会联合会山县正会长和技术研究委员会山崎博明委员长的推荐。
作者简介
目黑秀信，1962年生于日本东京墨田区。从1979年到1991年的13年间，师从Yoroshiku寿司（东京府中市）的师傅山下忠夫先生。1992年独立制作。现任Yoroshiku寿司（东京都稻城市）店主。取得寿司料理专门调理师暨调理技能士资格（厚生劳动省）。2012年，社团法人调理技术技能中心（厚生劳动大臣指定测验机关）调理技术审查、技能检定测验及地方测验委员。目前同时担任东京都寿司商生活卫生同业组合常务理事暨青年部长、东京都三多摩寿司商组合联合会副会长。
目录
章 制作寿司的基本技术
基本手法···············································14
鱼的清脏加工方法· ································18
片三片（ 三枚卸）· ·······························18
背开· ·················································23
大名卸（ 沿脊柱片开）· ························26
手开· ·················································28
片五片（ 五枚卸）· ·······························30
基本的切片方法· ···································34
金枪鱼的切片方法······························34
旗鱼的切片方法· ································35
白肉鱼的切片方法· ·····························36
醋饭的拌法· ··········································38
寿司名师谈醋饭· ···································40
调和醋· ·················································46
第二章 握寿司 鱼
鳗鱼······················································48
大泷六线鱼· ··········································55
香鱼、幼香鱼· ·······································56
方头鱼· ·················································60
鮟鱇· ·····················································64
石鲈······················································70
石鲷······················································76
金线鱼· ·················································77
日本鬼鲉· ··············································78
刺鲳······················································81
春子鲷· ·················································82
褐菖鲉· ·················································87
鲣鱼······················································88
梭子鱼· ·················································94
剥皮鱼· ·················································96
鲽鱼····················································100
高体鰤· ···············································102
鱚鱼· ··················································103
金眼鲷· ···············································106
木棉鱼· ···············································111
褐石斑鱼· ············································112
吉氏青 · ············································113
小鲑鱼· ···············································114
牛尾鱼· ···············································114
鲭鱼····················································115
针鱼、闩· ············································120
蓝点马鲛· ············································123
秋刀鱼· ···············································124
新子 、斑鰶· ··················· ·················125
黄带拟鲹· ············································130
鲈鱼····················································132
平鲉····················································135
鳕鱼····················································136
带鱼····················································138
银腹贪食舵鱼· ·····································140
赤鲑····················································141
海鳗····················································142
长尾滨鲷· ············································147
姬鲷····················································147
黄尾鰤 · ···············································148
比目鱼· ···············································152
虹鳟····················································154
鰤鱼· ··················································156
绿鳍鱼· ···············································158
竹荚鱼· ···············································161
远东拟沙丁鱼· ·····································162
金枪鱼· ···············································163
蓝鳍金枪鱼· ·····································163
印度金枪鱼· ·····································168
大眼金枪鱼· ·····································170
旗鱼· ···············································171
七带石斑鱼· ········································174
银鲳····················································175
大鳞大麻哈鱼· ·····································176
真鲷····················································180
大眼鲷· ···············································182
目拔鱼· ···············································182
鲪鱼····················································183
生鱼片的装盘方法· ······························184
第三章 握寿司 乌贼、虾、蟹、鱼卵、章鱼
莱氏拟乌贼· ········································186
长枪乌贼· ············································189
鱿鱼····················································192
金乌贼· ···············································193
剑尖枪乌贼· ········································193
红虾····················································194
白虾· ···················································194
伊势龙虾· ············································195
日本长额虾· ········································198
对虾····················································199
虾蛄····················································202
毛蟹····················································205
盲珠雪怪蟹· ········································206
咸鲑鱼子· ············································208
干青鱼子· ············································209
青鱼子海带· ········································209
真蛸····················································210
酢蛸····················································213
第四章 握寿司 贝类、厚烧玉子烧
蛤蜊····················································216
魁蚶····················································220
鲍鱼····················································224
海胆····················································226
牡蛎····················································228
蝾螺····················································230
象拔蚌· ···············································232
江珧····················································235
鸟蛤· ···················································236
文蛤····················································238
虾夷盘扇贝· ········································240
北极贝· ···············································243
海松贝· ···············································246
海螺····················································250
玉子烧（ 厚烧玉子烧、高汤玉子烧）· ·····252
装饰生鱼片、切丝· ······························256
第五章 卷寿司、关西寿司（ 押寿司、棒寿司、茶巾寿司）稻荷寿司、散寿司饭
卷寿司· ···············································258
干瓢卷· ············································258
铁火卷· ············································262
粗卷· ···············································265
伊达卷· ············································268
中卷· ···············································269
惠方卷· ············································270
里卷· ···············································270
押寿司· ···············································272
舟箱鲐鱼寿司· ·································272
板寿司· ············································275
小鲷雀寿司· ·····································277
舟箱康吉鳗· ·····································278
康吉鳗押寿司· ·································278
茶巾寿司· ············································279
稻荷寿司· ············································281
鲐鱼棒寿司· ········································282
散寿司饭· ············································284
肉松· ···············································285
香菇· ···············································286
葫芦条· ············································287
甜姜片（甜醋泡生姜片）· ····················288
第六章 海藻糖、米饭专用酶制剂、海苔、竹叶切、工具
认识海藻糖并巧妙利用· ·······················290
让米饭更可口——
米饭专用酶制剂“MIORA”
媒体评论
非常感谢目黑秀信先生孜孜不倦的努力，费时一年多终于使本书得以顺利完成、出版。本书是倾注大量心血的作品。
从基本的手法开始，本书将数十种鱼贝类的处理方法、调理方法以及制作技巧等，结合具体的材料附图加以解说。这些都是做寿司的基础。能做得这么好、这么详细，在整个寿司行业都是很了不起的。
这本书对于寿司店、寿司师傅和其他厨师来说都是书，是足以流传后世的名作。
时至，寿司作为日本料理的代表，已经在全世界范围内获得了广泛的认可。在当今利益至上的时代，身为一个有危机感和责任意识的寿司师傅，由衷希望爱好寿司的诸位能够在案头备上一本，时时翻阅。我想，只要你能够经常看两眼，能够一点点理解寿司的独特味道和奥秘，就越发能够享受到寿司带来的无限乐趣。
后，衷心地感谢目黑秀信以及为本书提供技术支持的中田秀人、加藤益义、山下忠夫、新井一正等为本书的出版付出的辛苦和努力。
——山县正（日本寿司商生活卫生同业组合联合会会长、东京都寿司商生活卫生同业组合理事长）
——山崎博明（日本寿司商生活卫生同业组合联合会常任理事兼技术研究委员会会长、东京都寿司商生活卫生同业组合副理事长兼技术卫生部长、当代寿司师傅）
在线试读部分章节
在寿司师傅的工作中，在料理台前制作寿司，仅仅是冰山一角，中大部分的时间都要花费在准备工作上。小小的新子、幼香鱼等，需要耗费大量的时间一片一片地来清脏加工。同样是醋腌渍，根据当天的气温、鱼的种类不同，盐与醋都要酌情加减，腌渍的时间也会发生变化。还有醋饭，淘米的方法是其一，因加水量、温度等的细微变化，蒸出来的米饭都会不同。
将这些一件一件的工作有效率地正确完成，才能做出好吃的寿司，博取客人的喜爱。为此，寿司师傅们必须日复一日地不断磨炼自己的技术和感觉。
另外，获得必要的知识，对于寿司师傅也是不可或缺的。必须依靠孜孜不倦的研究欲望，并从各位前辈、同人、鱼类经销商那里学习，技术才能得到提升。将这些学到的知识与高超的技术相结合，才能成为巨大的力量。除此之外，还不能忘记持之以恒，要成为可以面面俱到的专业人士，就必须下功夫，这一点在哪个行业都是相同的。
有一些前辈的话，一直都留在我的脑海中：“如果点了寿司之后会变得麻烦的话，人们将不会再来寿司店”“制作握寿司，如果不用手指按压的话，就不能称之为寿司”“鱼身上有骨头、鱼鳞，不方便吃。就是使用这样不方便的鱼，制作出的寿司可以一口吃下，这是一件非常的事情”“真正的寿司师傅，不做一锤子买卖，而是要培养回头客”“在每一个寿司中都倾注心血”。我年轻的时候也不太理解这些话的意思，现在与上面的每一句话都能产生共鸣，把它们都应用到了我的工作中。
随着日本握寿司的发展，“日本寿司”在全世界都有了名气，世界各地的寿司师傅都结合当地人的喜好，制作出了各式各样的寿司。当你看到了美国的“加利福尼亚卷”就会明白，它就是那个国家的寿司。
因此，带着介绍原本由日本人经过长年的积累而传承的寿司文化，保留寿司师傅们的高超技术及深层次的知识，推进日本寿司的新发展的愿望，我开始动笔，写下了本书。如果本书能够供今后想成为寿司师傅的人、喜欢寿司的人参考，我将会喜出望外。
另外，我要对为了本书的制作，毫无保留地贡献了自己的技术的中田秀人、加藤益义、新井一正，将我培养成为寿司师傅的父母、山下忠夫，协助我制作的永峰干夫、岩濑优子，备齐了优质的鱼的笼本淳、西森正和、梶川二郎、秋广晴伸、秋广阳，摄影师平山法行，编辑西宫三代，设计师森裕昌，插图制作中村吉胜，以及一直陪伴我的山县正会长、山崎博明技术委员长、寿司商等各位，在此一并表示深深的感谢。
——目黑秀信
用户评价
评分
评分
评分
评分
评分
评分
评分
评分
相关图书
本站所有内容均为互联网搜索引擎提供的公开搜索信息，本站不存储任何数据与内容，任何内容与数据均与本站无关，如有需要请联系相关搜索引擎包括但不限于百度，google,bing,sogou 等
© 2025 book.idnshop.cc All Rights Reserved. 静思书屋 版权所有