About this item
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.
About the Author
Jeffrey Elliot has a degree from the Culinary Institute of America and has cooked at prestigious restaurants such as Le Cirque, and Le Bernardin in New York. Since leaving the kitchen he's gotten an MBA, been a stockbroker, and worked for Share Our Strength www.strength.org, a not-for-profit dedicated to eradicating childhood hunger in America. After that, Jeffrey was the Director of Culinary Relations for four of the worlds largest houseware brands; Zwilling JA Henckels, Miyabi, Demeyere, and Staub, as well as the Executive Chef and Brand Ambassador of Zwilling JA Henckels USA. Currently he is the president of Culinary Relations, a full service marketing agency.
