The Complete Guide to Sushi and Sashimi | Includes 625 Step-By-Step Photographs

Jeffrey Elliot (u. a.)

ISBN 10: 0778805204 / ISBN 13: 9780778805205

Published by Robert Rose, 2015

About this Item

The Complete Guide to Sushi and Sashimi | Includes 625 Step-By-Step Photographs | Jeffrey Elliot (u. a.) | Taschenbuch | Kartoniert / Broschiert | Englisch | 2015 | Robert Rose | EAN 9780778805205 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.

Seller Inventory # 121054859

Bibliographic Details

• Title: The Complete Guide to Sushi and Sashimi | Includes 625 Step-By-Step Photographs
• Publisher: Robert Rose
• Publication Date: 2015
• Language: English
• ISBN 10: 0778805204
• ISBN 13: 9780778805205
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 264W x 200H x 32D millimeters 264 millimeters width by 200 millimeters height by 32 millimeters depth
• Weight: 992 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

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.

About the Author

Jeffrey Elliot is a graduate of the Culinary Institute of America and has cooked at Le Cirque and Le Bernardin in New York, as well as being the executive chef of a group of 3 Japanese restaurants in Miami. He was Director of Culinary Relations for Zwilling J.A. Henckels, Demeyere and Staub as well as the executive chef for Zwilling J.A. Henckels U.S.  Currently he is the President of Culinary Relations a full service marketing and PR firm specializing in Hospitality and Housewares. He is also the Co-Author of The ZWILLING JA HENCKELS Complete Book  of Knife Skills. Robby Cook is the executive sushi chef at one of New York City's most respected and influential sushi restaurants.