HomeGroupsTalkZeitgeist
This site uses cookies to deliver our services, improve performance, for analytics, and (if not signed in) for advertising. By using LibraryThing you acknowledge that you have read and understand our Terms of Service and Privacy Policy. Your use of the site and services is subject to these policies and terms.
Hide this

Results from Google Books

Click on a thumbnail to go to Google Books.

Shiro: Wit, Wisdom and Recipes from a Sushi…
Loading...

Shiro: Wit, Wisdom and Recipes from a Sushi Pioneer

by Shiro Kashiba

MembersReviewsPopularityAverage ratingConversations
1011,320,012 (5)None
"Shiro Kashiba stands atop any list defining Japanese food in Seattle. He's been called many things--culinary master, fisherman, mushroom forager and nature lover--but first and foremost he's the "Sushi King." His eponymous debut cookbook is no chef-vanity affair, though, but a riveting and imaginative blending of East and West in the quest for high gastronomic art." --Shelf Awareness "A fabulous read for sushi lovers or anyone who enjoys a simple memoir filled with both inspiration and perseverance." -Library Journal Shiro Kashiba used to walk to the fishing piers of Seattle in the 1960s to retrieve buckets of unwanted salmon roe and pesky Puget Sound octopus from the fishermen. He'd hike the beaches of the Pacific Northwest to gather geoduck before there was a market for the shellfish. Chef Shiro saw treasure where others saw trash. And through this sushi chef's eyes, readers discover the amazing bounty of the Pacific Northwest. In this revealing cookbook/memoir, Chef Shiro recounts his early days in Tokyo washing dishes and sleeping in the backroom of a prestigious Ginza sushi shop, his decision to come to the United States with little more than an introductory letter, and his ultimate success in Seattle. But the story doesn't stop there. While Shiro settles into his role as Seattle's premier sushi chef, he develops a deep appreciation for the local delicacies of his new home. Soon he begins to replace expensive Japanese imports with cheaper and more delicious local delicacies. Goodbye bluefin, hello albacore. Shiro tells fascinating and often humorous stories about the region's offerings: his first encounters with geoduck (some say he was the first to serve it raw), the world's tastiest seaurchin, hunting for matsutake mushrooms in the Cascades, a twelve-course meal of silvery ocean smelt, and much more. Ann Norton provides mouthwatering photographs of Shiro's seasonal recipes.… (more)

None.

None
Loading...

Sign up for LibraryThing to find out whether you'll like this book.

No current Talk conversations about this book.

A brief memoir with some philosophizing on sustainability and tradition. The interesting layout, lots of whitespace and interspersed pictures, is itself reminiscent of the beautiful presentation of Japanese cuisine. Few recipes and the ones that are included are specific to the pacific northwest.
  ToasterFaerie | Sep 7, 2013 |
"Though (Kashiba) considered moving elsewhere, the Pacific Northwest's bounty (salmon, tuna, oft-overlooked smelt, and the otherworldly geoduck) was too rich to pass up. You could say the same for the book's final 90 pages: recipes and tips that have made Shiro's sushi some of the best in the land."
added by ChinMusicPress | editSeattle Metropolitan Magazine (Dec 1, 2011)
 
"(Kashiba's) appreciation of local sea life—and his serious concern for its survival—permeates the book, which itself is awash in gorgeous illustrations, vintage photos, and recipes and tips from the sushi master. Forty-five years after landing in Seattle, now boasting legions of regular customers (including Bill and Melinda Gates, Ichiro Suzuki and Gerard Schwarz), Shiro tells readers how he got here. It's a lovely immigrant song."
added by ChinMusicPress | editSeattle Magazine (Dec 1, 2011)
 
"Shiro Kashiba stands atop any list defining Japanese food in Seattle. He's been called many things--culinary master, fisherman, mushroom forager and nature lover--but first and foremost he's the "Sushi King." His eponymous debut cookbook is no chef-vanity affair, though, but a riveting and imaginative blending of East and West in the quest for high gastronomic art."
added by ChinMusicPress | editShelf Awareness (Nov 22, 2011)
 
"(Shiro) is quite lovely, with many, many beautiful photos—the black-and-white ones of (Kashiba) and his hiking buddies in Japan in his youth are especially great."
added by ChinMusicPress | editThe Stranger (Nov 1, 2011)
 
"Together with Kashiba's recollections, the images and illustrations make up a compelling portrait of a chef who crystallized a very specific Seattle food ethos long before the national media had taken note of Pacific Northwesterners' locavore tendencies."
added by ChinMusicPress | editSeattle Weekly (Nov 1, 2011)
 
You must log in to edit Common Knowledge data.
For more help see the Common Knowledge help page.
Series (with order)
Canonical title
Original title
Alternative titles
Original publication date
People/Characters
Important places
Important events
Related movies
Awards and honors
Epigraph
Dedication
First words
Quotations
Last words
Disambiguation notice
Publisher's editors
Blurbers
Publisher series
Original language
Canonical DDC/MDS

References to this work on external resources.

Wikipedia in English

None

No library descriptions found.

Book description
Haiku summary

Quick Links

Popular covers

Rating

Average: (5)
0.5
1
1.5
2
2.5
3
3.5
4
4.5
5 1

Chin Music Press

An edition of this book was published by Chin Music Press.

» Publisher information page

Is this you?

Become a LibraryThing Author.

 

About | Contact | Privacy/Terms | Help/FAQs | Blog | Store | APIs | TinyCat | Legacy Libraries | Early Reviewers | Common Knowledge | 138,831,537 books! | Top bar: Always visible