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

About this book

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 isnt 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 youll 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. Youll 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 hes sharing his expertise about Fluke (Hirame) Octopus (Tako) or Red Snapper (Tai). Sushi maki sashimi nigiri oshizushi--its all here. From the California and Dragon Rolls were all familiar with to tantalizing clam and sea urchin recipes.