Sushi rolls get inspired by summer

06/2/2008 | Daily News (New York)

Emi Kazuko, a Japanese cookbook author known for her sushi how-tos, samples the bright colors and textures of June as inspiration for her latest book. "New Sushi: Rainbow Rolls to Seared Swordfish Sashimi" breaks down the basics of sushi making. The modern rolls are made with fresh ingredients, such as pomegranate seeds or pickled herring.

View Full Article in:

Daily News (New York)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Arts Chef Instructor
The Culinary Institute of America
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations