Stephanie Sharp, “Takoyaki Recipes: Plunge into the diversified Japanese masterclass dish”, 2020 is a collection of recipes for the “Takoyaki” pan. “Tako” is the Japanese word for octopus. “Yaki” is the Japanese word for cook. “Takoyaki” (cooked octopus) requires the specialized, dimple-holes fry-pan. Thus, the cookbook as the title states is a “masterclass dish”.
This is what makes Stephanie Sharps recipes collection unique. The takoyaki-pan is used here for any filling you want, and not limited to Japanese cooked octopus. Other than takoyaki (octopus bread-balls); “tako-nijiri (sushi-rice topped, steamed octopus) is essential to masterclass Japanese cooking.
The annual consumption of entree protein sources, according to USDA Economic Research Service of the American average.
Chicken 90 lbs, Beef 54 lbs, Pork 50 lbs, Turkey 16 lbs & Fishes 16 lbs. This according USDA is 105 plus-or-minus is Red Meat (54+50) and Meat Bird (90+16) are statistically identical. Americans usually eat 105 lbs of both meat and poultry annually. That said, “Fishes” (“finfish” and “shellfish”) accounts for 16 lbs (equal to 16 lbs Turkey).
Fishes 16 lbs is the total of both shellfish & finfish. Americans annually eat 4 lbs of “shrimp”(shellfish of choice); and 2 lbs of “tuna”, 2 lbs of “salmon” and 2 lbs of “tilapia (top finfish choices). These four Fishes (shrimp, tuna, salmon,tilapia) are 10 lbs of the 16 lbs eaten. The remaining 6 lbs of fishes is “diverse”. Stephanie Sharp, “Takoyaki Recipes: Plunge into the diversified Japanese masterclass dish”, 2020 is a cookbook that could held American increase its fishes consumption of 16 lbs to the world average of 32 lbs of fishes. The recipes are truly original in Stephanie Sharp’s cookbook.