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These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.
Sushi isn't tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you'll be making sumptuous sushi that will wow family and friends.
This incredible book provides all the information needed to get started--from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more.
With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.
You'll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he's sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai).
Sushi, maki, sashimi, nigiri, oshizushi--it's all here. From the California and Dragon Rolls we're all familiar with, to tantalizing clam and sea urchin recipes.
Product details
Hardcover: 306 pages
Publisher: Robert Rose; Spi edition (October 9, 2015)
Language: English
ISBN-10: 0778805204
ISBN-13: 978-0778805205
Product Dimensions:
8.5 x 1.2 x 10.5 inches
Shipping Weight: 4.2 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
79 customer reviews
Amazon Best Sellers Rank:
#27,891 in Books (See Top 100 in Books)
I probably have 20 sushi cookbooks, use them when I teach private sushi classes. This is a great book for any beginner, and really shows good techniques. I do not care for ring bound books but this one is fine. Good book for someone wanting to learn sushi, and no, not just rolls but how to cut fish, make rice (very important). I recommend.
I built and operated a sushi bar for 13 years, but I wasn't the chef - I was fortunate to find one of the finest people I've ever worked with in my life, a Japan-trained guy born there, but with 30 years experience in the USA after immigrating. We have had regular customers who would, literally, drive 50 miles each way for his sushi mastery (we're in a fairly rural area; people are regularly stunned to find this in such a remote location) and excellent reviews.All this is prelude to the fact that I know, love and appreciate great sushi prepared by a dedicated master of the craft. Out of respect for his training, secrets and time, I never in all that time asked my chef for any training, but I closely observed him on a number of occasions and picked up techniques, tricks and tips that way. Now that I'm back to working from home after selling the restaurant, I felt the pull of daily sushi and determined to teach myself at least the basics so I could make a few things for myself while still visiting my old chef as a customer instead of a boss.This book is "the book" as far as I'm concerned, head and shoulders above the other dozen or so that I own. The reason I mentioned all that stuff above is that I can confirm that techniques, ingredients and tips I saw being used by a master with decades of experience, starting in Japan, are in this book. A few things are missing (mostly items you may never see for sale in a sushi bar, but at home or for restaurant staff meals, like onigiri) but it's very, very complete and incredibly well illustrated with beautiful photography.If you want to learn the basics, get this book. You can learn more from a skilled chef hands-on after studying it and trying its methods, but you may never need to buy another book (well, maybe this one, incredibly fun to read even if you never make a thing: Sushi For Parties: Maki-Zushi and Nigiri-Zushi). And please, if you get serious about making sushi at home, do yourself a favor - save up and spend at least $100-200 on a quality 8-10" yanagiba knife (and eventually learn how to properly sharpen it on 1000/6000 water stones) and at least $80 (or more, depending on size) on a real Japanese Cypress hangiri - both available here at Amazon and other online stores. Good results start with good tools that will last longer than you will; these are specialty tools just for sushi/sashimi and they make a difference as you grow into them.This is an easy, wholehearted 5-star rating from me.
Speaking as a Chef and always seeking to become better and ALWAYS remaining a student. To say I was Amazed on how well this book was done would not do it justice. Every aspect of this book is so well thought out and done; that Includes the contruction and binding. Other than going to Japan to learn these skills; I don't think there is amuch better way to get your Sushi start! From Home Cook to Chef you WILL learn a lot from these Holy pages! A personal thank you so much for it's creation!
detailed, very nice step by step guides with picture, talks about from fish to plate, utensils etc. absolutely nothing is missing. this books is complete guide from fish to sushi/sashimi. also don't judge a book by cover :) I was not impressed by cover but inside is a gold mine.!
If you have never made sushi, this is a great beginner's guide. Shoot, it's great even if you have made sushi before. It's very informative and easy to follow. Lot's of picture instructions!
AWESOME BOOK!!! We bought the Sushiquik from Amazon and needed a book on how to make sushi and this book had the best reviews. Very good buy. Books illustrations are awesome and the step by steps are extremely easy to follow. Highly recommend this book!
I've been making my own sushi for several years. Mostly I just try to mimic what I've eaten at restaurants or recipes I've seen online. I have a small book that came with my sushi mats, but it didn't have much info in it. This book has so much great information. I literally read it from cover to cover. I plan to use the techniques and improve my sushi!
This book is superb. I used it as a guide when I went shopping at a local Japanese market, and the people there had never even heard of it. Armed with this book, your sushi can be marvelous!
Purchased this for our budding-chef daughter for the holidays. She has not stopped reading it and sharing it with the family. With amazing photos, clear explanations of the processes involved in making good sushi, and great recipes and ideas, this is an ideal gift (or present to yourself) for anyone who loves sushi, even if they aren't looking to make their own!
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