Onigiri with a Twist Cookbook: Modern Onigiri Recipe Twists Paperback – March 4, 2020

Stephanie Sharp CANNOT be a real person with  "a Masters degree from Penn State in English Literature" as the bio claims. And " she has written over 400 e-books on the art of cooking and baking"? Really?Though I suppose, that if they’re all single recipe cookbooks with variations on a theme with copying and pasting of the steps as it is here, it might be possible.Might be worth a read, for the humor to be found in the writing alone. I will certainly never forget the recommended pairing of delicate scallops with the "velocity" of rice. Lol

It be a lot cooler if these pictures were in color, just so you could get a better idea of what the outcome should really look like. That said it’s a well done cook book outside of that.

This book was mostly pretty terrible book if you're looking for onigiri recipes. For one, there is no how to shape onigiri, how to prep the rice, or any other ingredient prep. One recipe for a BBQ beef onigiri had the ingredient, "BBQ beef"! Shall I just use some frozen stuff from the store? In other recipes, there were several components that were abnormal to US homes that were not further explained.Other recipes weren't even onigiri, just featured rice in the recipe. I first saw a classic tori soboro onigirazu, which is definitively Japanese, but not technically onigiri as it's more of a rice sandwich. But alright, onigirazu is a sibling to onigiri, not that bad, and people have access to the internet and can look up what niboshi is. I guess.But, I then came across several sushi dishes, both nigiri (fish over rice) and Temaki (rolled into a seaweed cone), and then I saw a donburi (rice bowl)! Whiskey Tango Foxtrot, that's not even close to onigiri. It was then I gave up and returned the book from my digital library.From the poor explanations, minimal pictures (only final product, and doubtlessly quasi-related stock pictures [the 'Whale onigiri' had a not-identifiable picture of slices of red meat sitting on a plate--no rice at all]), and outright non-onigiri dishes, this book fails at it's very title, and as a cook book. I rated this two stars vice one, since you can use it as a base to make some onigiri, as long as you have more in-depth knowledge of Japanese cuisine and can fill in the notable gaps. If you want good onigiri recipes, look else where. If you want to learn to cook Japanese food, please dear god, look elsewhere.

Very disappointing. Ingredients are hard to find (for example: fresh whale meet). No guide on where to locate any of the Japanese items or what they are. No ideas on how to substitute any of these items.Poorly written directions on how to cook or put the rice balls together. It is very vague and just leaves you with more questions. Complete waste of money.

Sure there's onigiri ideas, but it's not beginner friendly. There's no explanation of how to do the rice. And the pics are black and white. Cheap little leaflet of a book.