Everyone loves sushi, but who wants to deal with raw fish when making it at home? In SUSHI AMERICAN STYLE: Easy Techniques, Everyday Ingredients, American Flair (Clarkson Potter/Publishers, Publication date: August 2004), sushi chef Tracy Griffith shares her creative adaptations of traditional sushi, turning familiar ingredients-most of them cooked-into tasty treats the whole family will enjoy.
As the first female graduate of the California Sushi Academy, Tracy is well-accustomed to trailblazing in the sushi field. In the beginning of her sushi career, customers would constantly say "I don't like raw fish. What else can you make me?" or "Ya got anything cooked back there?" At first, she would wonder, Why are these people here? Why don't they go to Burger King?, but then she started thinking about the prospects that cooked sushi could offer. Inspired by these less-than-intrepid but eager sushi-eaters, Tracy created SUSHI AMERICAN STYLE. Sure, at first a fried-chicken roll seemed a little unusual, but it tasted great and her customers raved about it. At last, sushi everyone could love!
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