Midweek Special: NYC Restaurant Review Roundup
This week the Times’s food man Sam Sifton treks down to SoHo to try the sushi at Niko and finds a restaurant worthy of a one-star review . The food is fine (the sushi, from former Sushi Yasuda man Hiro Sawatari is “estimable,” the starters are “particularly good,” and some of the hot dishes are “great”) and the room “feels like homage to the SoHo that once was.” But the important …
Authors@Google: David Chang
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Sushi $27.7 Step-by-step photos demystify the sushi-making process in this colorful book, which covers everything from basic sushi rice to relative exotica, like Cabbage Leaves with Herb and Egg Rice and, of course, raw-fish sashimi. |
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Sushi For Dummies $11.99 Demystify the sushi bar experience Stuffed with tips and tricks – you’ll roll, press, and mold sushi like a pro! From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You’ll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making – and make it fun! Discover how to: * Find the right equipment and ingredients * Understand the special language of sushi * Make fragrant sushi rice * Prepare vegetarian and fish-free recipes * Dish up sushi-friendly drinks and side dishes |
