Sushi Kit or Pizza

Sushi Kit, Vol. 9

Author: Setsuko Yoshizuka

California rolls, anyone?

Freshly made sushi is just a few steps away with The Sushi Kit, the perfect introduction to creating your favorite sushi at home. A 64-page book provides detailed instructions on making a full menu of favorites, including tips on choosing the freshest fish, step-by-step directions for preparing six basic varieties of sushi, including nigiri-zushi, maki-zushi, and temaki-zushi, and hints on tasty ingredient combinations. The kit also includes all of the functional, elegantly-designed tools traditionally used for sushi preparation.

The Sushi Kit includes:

• A 64-page book with step-by-step instructions for making six basic types of sushi at home
• A rolling mat for making maki-zushi
• Molds for forming nigiri-zushi or onigiri
• A rice paddle
• A beautiful serving tray
• 2 dipping bowls
• 2 sets of handsome reusable chopsticks

Publishers Weekly

Packaged with chopsticks, a rolling mat, a rice paddle and surprisingly attractive dipping bowls, this slim volume is the ultimate holiday gift for any sushi fan who longs to roll his own. Although it contains simple recipes for favorites such as Kappa Maki (cucumber roll) and Spicy Tuna Roll, this book does not offer much for the culinary adventurer. What it does provide, however, is foolproof, step-by-step instructions on how to make flawless Sushi Rice (the secret is to cool it quickly at the end, using a handheld fan) and a best-practices guide on choosing fish for sushi ("buy whole fish and fillet at home when possible," and make sure the fish has glossy scales and "bright, clear eyes"). It also provides a short but comprehensive glossary, which clarifies the difference between ocha (green tea) and onigiri (rice ball), and also makes for an excellent cheat-sheet at a Japanese restaurant. Nevertheless, the most exciting part of this package isn't really the book-it's all the neat sushi paraphernalia it comes with. (Nov.) Copyright 2003 Cahners Business Information.

Book review: Sales and Leases or Lean Sigma

Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill

Author: Dwayne Ridgaway

Pizza is not just for pepperoni anymore. Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill turns what was once the traditional Sicilian tomato and cheese pie into a feast for the mouth and a smorgasbord of flavors. Dwayne Ridgaway makes pizza for breakfast, lunch, dinner, and even for dessert. Lavishly illustrated, this compilation of recipes shows you how to make an original pizza creation, using either the oven or the grill, and gives you inspiration for coming up with your own delicious pizza topping combinations.

Grilled or baked, these recipes will give you ideas to make pizza a meal for anytime of the day and for any event. Included here is an array of recipes, including Tenderloin and Portobello Mushroom Pizza, Caramelized Leek and Golden Potato Grilled Pizza, Bloody Mary Shrimp Pizza with Fried Garlic, Western Omelet Breakfast Pizza, Thai Chicken Pizza, and even Apple Crumble "Pizza" for dessert. With this book, fresh ingredients, and a little creativity, you will transform pizza from Sunday night take-out into an every night gourmet feast.

Dwayne Ridgaway, a native of Kerrville, Texas, now lives in Bristol, Rhode Island. He is the author of the well-received Lasagna: The Art of Layered Cooking and a contributing author, food stylist, and recipe developer for several cooking magazines. Dwayne currently works in Rhode Island as a food and beverage consultant, caterer, and event designer. A graduate of the highly respected Johnson and Wales University, Dwayne has made a career out of exploring and celebrating the culinary arts. His passions lie in fresh ingredients and new flavors. Exploring everything the world has to offer in both techniques and flavors, Dwayne makes it his goal to combine these elements, with inspired cooking, to develop recipes that anyone can execute and enjoy. With this, his second book, Dwayne hopes home cooks everywhere will begin to explore their tastes and passions, and use his recipes and writing as groundwork for their own personal creativity.

Table of Contents:

	Introduction: A brief history of pizza	8
Chapter 1	Ingredients: Traditional and Not So Traditional	10
	Dough Ingredients	11
	Toppings	13
Chapter 2	The Basics	16
	Sauces and Spreads	17
	Basic Tomato Sauce	17
	Spicy Tomato Sauce	18
	Proven Basil Pesto	20
	Dough Recipes	22
	Basic Pizza Dough	22
	No-Oil Neapolitan-Style Pizza Dough	24
	Whole Wheat and Honey Pizza Dough	25
	Herbed Pizza Dough	26
	Chocolate Pizza Dough	28
	Sweet Pizza Dough	29
	Dark Beer Crust	30
	Basil Pesto Pizza Dough	31
	Pizza Dough Alternatives	32
	Other Basic Ingredients	33
	Oven-Dried Tomatoes	33
	Roasted Peppers	33
	Roasted Garlic	33
Chapter 3	Cooking Tools and Techniques	34
	Cooking Techniques	35
	Oven Baking	35
	Grilling	35
	Gas Grilling	35
	Wood and Charcoal Grilling	36
	Appliances	37
Chapter 4	Classic Pizza	38
	Pizza Margherita	39
	Spinach-Stuffed Pizza	40
	BBQ Chicken Pizza with Smoked Gouda and Grilled Pineapples	43
	Meatball and Tomato Stew Grilled Pizza	44
	Wood-Grilled Chicken Pizza with Radicchio and Feta	46
	Caramelized Leek and Golden Potato Grilled Pizza	48
	Cheesiest Cheesy and Herb Pizza	49
	Roasted Wild Mushroom Pizza with Pancetta and Feta	50
	Garlic-Grilled Chicken and Pepperoni Pizza with Smoked Gouda	52
	New York-Style Stone-Baked Pizza	54
	Grilled Asparagus and Cheese Pizza with White Truffle Oil	56
	Individual Grilled Greek-Style Pizza	58
	Pesto and Black Olive Pizza	60
	Chicago-Style Deep-Dish Pizza	62
	Pizza Bianca with Roasted Garlic, Ricotta, and Broccoli Rabe	64
	Deli Counter Calzone	66
	Ziti Pizza with Citrus Chicken and Mozzarella	68
	Clam and Roasted Garlic Thin-Crust Pizza	69
Chapter 5	Contemporary Pizza	70
	Buffalo Chicken Stuffed-Skillet Pizza	72
	Brunch Pizza with Scrambled Eggs and Tasso Ham	74
	Western Omelet Grilled Pizza	76
	Tenderloin and Portobello Mushroom Pizza with Roasted Garlic	77
	Thai Chicken Pizza	78
	Pizza with Rosemary Shrimp and Spicy Golden Potatoes	80
	Grilled Hoisin Chicken Pizza	82
	Teriyaki Shrimp Grilled Pizza	84
	Shitake Mushroom Breakfast Pizza	86
	Ciabatta Pizza Loaves	88
	Bloody Mary Shrimp Pizza with Fried Garlic	90
	Marinara and Mozzarella Pizza with Stuffed Crust	92
	German Sausage and Sauerkraut Pizza with Dark Beer Crust	93
	Hummus and Grilled Eggplant Pizza with Feta and Oven-Dried Tomatoes	94
	Hors d'oeuvres Lavash Pizzas	96
	Pear and Gorgonzola with Tarragon	98
	Prosciutto and Basil	98
	Caramelized Onion and Rosemary with Pancetta	99
	Pesto, Olive, and Goat Cheese	99
	Pizza Montreal	100
	Grilled Pizza with Fried Calamari	101
	Black Bean and Roasted Corn Pizza with Seared Shrimp and Monchego Cheese	102
Chapter 6	Salad Pizzas	104
	Chicken Caesar Salad Pizza	106
	Fontina and Gruyere Pizza with Skirt Steak Salad	108
	Ancho-Seared Shrimp and Spicy Caesar Pizza	110
	Grilled Vegetable Salad Pizza with Parmesan Balsamic Vinaigrette	112
	Asian Salad Grilled Pizza	114
Chapter 7	Sweet Pizzas	116
	Mixed Berries on Grilled Pizza Shell with Mascarpone Spread	116
	Apple Crumble "Pizza"	119
	Apricot and Blackberry Pizza with Camembert and Sweet Ricotta Cheese	120
	Grilled Strawberry and Mango Chocolate Pizza	122
	Index	125
	Acknowledgments	127
	About the Author	128