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Format | Library | Call Number | Status |
|---|---|---|---|
| Book | Searching... South Regional Library | 641.5952 Ell | Searching... Unknown |
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Summary
Summary
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.
Author Notes
Jeffrey Elliot is a graduate of the Culinary Institute of America. He is 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. Robby Cook is the executive sushi chef at one of New York City's most respected and influential sushi restaurants.
Reviews (2)
Publisher's Weekly Review
Cook, an executive sushi chef at N.Y.C's Morimoto restaurant, pools his talents with Elliot, a chef turned marketing executive, to create this wonderfully practical guide. Many home chefs love eating sushi and sashimi in restaurants but are daunted by the idea of trying to make these dishes in their own kitchens. The goal of this book is to dispel the fear and teach sushi lovers how it's done, using 625 color photos and step-by-step instructions. It includes a brief history of sushi; a description of the tools and ingredients required; tips on buying, storing, and butchering fish; and a comprehensive how-to section for sashimi and sushi. The authors explain how to make sushi rice, what knives to use, how to clean a bamboo roller, and how to prevent sticky rice from sticking to your hands. They also provide an assortment of recipes ranging from easy cucumber rolls to more complex dragon rolls, California rolls, and rainbow rolls. Each recipe contains useful tips, ideas for variations, and a list of equipment and ingredients required. These clear directions, coupled with numbered photos depicting the sushi crafting process from start to finish, make a sushi meal at home seem tantalizingly possible. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Library Journal Review
After briefly exploring the origins of sushi, knife expert Elliot and executive sushi chef Cook show readers how to make it at home. Their spiral-bound guide covers rolled, pressed, and handmade sushi; sashimi; and basic accompaniments (e.g., rice, sauces, dashi, sushi ginger) in exceptional detail. Additionally, the authors devote more than 60 pages to important equipment, techniques, and ingredients. Compared to Hiro Sone and Lissa Doumani's A Visual Guide to Sushi-Making at Home, this book has far more recipes and visuals and is easier to browse. VERDICT An excellent starting point for sushi and sashimi lovers who are ready to attempt making their own. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.