Big Fishes Make the Best Sushi


Book Description

There Are No Enemies, Only Catalysts. Any big hitter, top dog or head honcho will have gone the extra mile to make an impression on the lives of their subordinates, from the very beginning of educating these subordinates and building up their awareness of the relevant codes and conventions, through to setting expectations and creating demand and momentum that will bear fruit regardless of disruptive intrusions. In business, by virtue of the positions of these big guns within the market, this translates into substantial advantages including pricing power, brand recognition, control of distribution channels, a satisfied customer base, and more. However, only the very best of the best of them - the Big-Fishes - are able to keep on dominating and growing within the lives of their subordinates, and can preemptively suppress their competition, in a manner that makes them Natural Monopolists. For a Rising Star in the midst of its own “period of disruption,” a period where any forward vision and guidance has become uncertain or even non-existent, the Monopolists are an invaluable tool for marketing, something akin to a GPS, and provide a foothold in terms of their standards as being adopted and co-opted as a Rising Star’s own, in the process of iteratively migrating from relative weakness to absolute strength. The Monopolists are not the enemy, but, on the contrary, they are catalysts. In his book “The Big Fishes Make the Best Sushi,” Pasi A. Pietikainen establishes a brave new world of Natural-Monopolist-powered Rising-Star-marketing, through tracing and classifying the prospects’ comfort-zone-autopiloted thinking into pronounced circumstances of the mind known as Occupational-Psychoses, and redefines marketing as getting the prospects caught responding to things that have already changed. Keywords: New Growth, Renewal, Disruptive Innovation, Asymmetric Marketing, Business Development, Industrial Management, Leadership, Management, Strategy, Research & Development, Preemptive Market Leader, Proprietary Technology, Start-Up, Innovator's Dilemma, Crossing the Chasm, Clayton M. Christensen, Geoffrey A. Moore




Sushi


Book Description

An updated classic guide to creating a variety of delicious and beautiful sushi, including bowls, omelettes, and sandwiches. Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos. Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal. Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi. Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.




A Visual Guide to Sushi-Making at Home


Book Description

From the James Beard Award–winning chefs, an all-inclusive, visual handbook for sushi lovers who want to make sushi affordably and confidently at home! This gorgeously accessible book includes popular sushi, sashimi, and sushi-style recipes by the husband-and-wife restaurant team of Hiro Sone and Lissa Doumani. More than 175 photographs feature beautifully finished nigiri, rolls, and ingredients in step-by-step sequences that visually demonstrate basic sushi cuts and shaping fundamentals. Packed with essential sushi knowledge—including profiles of the sixty-five fish and other key ingredients of sushi, recipes for staples such as dashi, and lessons in basic beverage pairing—this comprehensive yet stylish book will appeal to any fan of sushi or Japanese culture. “The visuals running throughout the book are exciting, and the concise instructions help make this book ideal for anyone with an interest in making sushi.” —Publishers Weekly “The instructions are detailed and accompanied by step-by-step photos . . . A great introduction for us beginners.” —The Kitchn




Sushi Made Simple


Book Description

A masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi.




The Sushi Economy


Book Description

The highly acclaimed exploration of sushi’s surprising history, global business, and international allure One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of parts of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how did one of the world’s most popular foods go from being practically unknown in the United States to being served in towns all across America, and in such a short span of time? A riveting combination of culinary biography, behind-the- scenes restaurant detail, and a unique exploration of globalization’s dynamics, the book traces sushi’s journey from Japanese street snack to global delicacy. After traversing the pages of The Sushi Economy, you’ll never see the food on your plate—or the world around you—quite the same way again.




The Feast of Fiction Kitchen


Book Description

Recipes from Feast of Fiction, the innovative YouTube show featuring fantastical and fictional recipes inspired by books, movies, comics, video games, and more. Fans of Feast of Fiction have been clamoring for a cookbook since the channel debuted in 2011. Now it’s here! Just as they do on the small screen, hosts Jimmy Wong and Ashley Adams whip up their real-life interpretation of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy brings a wealth of gamer and nerd cred to the table, and baker extraordinaire Ashley provides the culinary wisdom. The quirky duo offer an array of creative and simple recipes, featuring dishes inspired by favorites such as Star Trek and Adventure Time, as well as Butterbeer (Harry Potter), A Hobbit’s Second Breakfast, Mini “Dehydrated” Pizzas (Back to the Future), Sansa’s Lemon Cakes (Game of Thrones), and dishes from the niches of gaming, comics, and animation such as Fire Flakes (Avatar), Poke Puffs (Pokemon), and Heart Potions (The Legend of Zelda). With 55 unique and awesome dishes, this long-awaited cookbook will help inspire a pop culture dinner party, a fun night at home with family and friends, or an evening on the couch thinking about what you could be cooking!




Maangchi's Big Book of Korean Cooking


Book Description

"The definitive book on Korean cuisine by "YouTube's Korean Julia Child" and the author of Maangchi's Real Korean Cooking." --




Rice, Noodle, Fish


Book Description

Finalist for the 2016 IACP Awards: Literary Food Writing An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice, along with 195 color photographs. In this 5000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, co-creator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective. Written in the same evocative voice that drives the award-winning magazine Roads & Kingdoms, Rice, Noodle, Fish explores Japan's most intriguing culinary disciplines in seven key regions, from the kaiseki tradition of Kyoto and the sushi masters of Tokyo to the street food of Osaka and the ramen culture of Fukuoka. You won't find hotel recommendations or bus schedules; you will find a brilliant narrative that interweaves immersive food journalism with intimate portraits of the cities and the people who shape Japan's food culture. This is not your typical guidebook. Rice, Noodle, Fish is a rare blend of inspiration and information, perfect for the intrepid and armchair traveler alike. Combining literary storytelling, indispensable insider information, and world-class design and photography, the end result is the first ever guidebook for the new age of culinary tourism.




Big Fish


Book Description

This is a love story about a man who falls in love with a fish. Jim is a rich husband and estranged father on the brink of a divorce, cuckolded by his trophy wife. He plans a cruise with his family on a dead oligarch’s superyacht to fix his relationships, but things get terribly wrong, and the ship disappears. Jim wakes up alone with just the blue ocean and one mermaid. As the search continues, secrets are revealed, and everyone’s true nature is brought to light, contempt, greed and love, as well as Jim’s secret past. Who is Jim, really? Who is the oligarch? Who is Mr Sable exchanging stories for gummy bears? At the end of the day, the only thing you can carry is love and a few good memories. You leave your mark on the world, blink, and disappear. What if you were given another chance at life? Would you change anything or live it the same way? What if you were never alive, just a figment of the imagination of someone long dead? This book is a romantic fantasy with a dramatic psychological theme containing some strong language and sporadic references to violence.




Sushi Chef: Sukiyabashi Jiro


Book Description

Revered restaurateur Jiro Ono’s (Jiro Dreams of Sushi) extended chat on all things sushi shocked the industry and aficionados alike when it was first published in 1997 and has remained indispensable over the years thanks to his nonchalant revelation of top trade secrets. While first and last things cannot be so easily taught and the Sukiyabashi experience has stayed as unique as he warned with a wink, it is no exaggeration to call this book, finally available in English, the Bible of sushi chefs. Based on countless interviews over an extended period by a critic who had been better known for his comfort food expertise, marvelously retaining the maestro’s pleasantly down-to-earth voice, and amply illustrated with color photos, here is a belated surprise gift to all serious lovers of sushi who must rely on the vernacular.