Sushi isn’t tricky to make so long as you have the right utensils and some patience to get acquainted with the techniques. All it takes is practice and, in no time at all, you’ll be making sumptuous sushi that will wow your family and friends.
This incredible book will provide you with all the information you need to get started — from ingredients and equipment to fish butchery, making perfect rice, plating techniques and so much more. You’ll learn how vitally important knife selection is and the differences between Japanese and Western equivalents.
With full color throughout, 500 photographs, a user-friendly concealed Wire-O binding and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, whether novice or experienced.
Ingredients certainly take center stage and here Robby Cook shares his extensive experience with fluke (hirame), octopus (tako), red snapper (tai) and many other types of fish and seafood.
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.
JEFFREY ELLIOT is a graduate of the Culinary Institute of America. He was Director of Culinary Relations for Zwilling J.A. Henckels, Demeyere and Staub, as well
as the Executive Chef of Zwilling J.A. Henckels USA . Jeffrey lives Philadelphia, PA.
ROBBY COOK is the executive sushi chef at one of New York City’s most respected and influential sushi restaurants. Robby resides in NYC.