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The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs - Softcover

Elliot, Jeffrey; Cook, Robby

  • 4.42 out of 5 stars
    53 ratings by Goodreads
 
9780778805205: The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs
Softcover
ISBN 10: 0778805204 ISBN 13: 9780778805205
Publisher: Robert Rose, 2015

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.

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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.

"About this title" may belong to another edition of this title.

Publisher
Robert Rose
Publication date
2015
Language
English
ISBN 10 
0778805204
ISBN 13 
9780778805205
Binding
Spiral-bound
Number of pages
306
Rating
  • 4.42 out of 5 stars
    53 ratings by Goodreads