A Visual Guide to Sushi-Making at Home

by Hiro Sone, Lissa Doumani, Antonis Achilleos (Photographer)

Overview

From the James Beard Award–winning chefs, an all-inclusive, visual handbook for sushi lovers who want to make sushi affordably and confidently at home!
 
This gorgeously accessible book includes popular sushi, sashimi, and sushi-style recipes by the husband-and-wife restaurant team of Hiro Sone and Lissa Doumani. More than 175 photographs feature beautifully finished nigiri, rolls, and ingredients in step-by-step sequences that visually demonstrate basic sushi cuts and shaping fundamentals. Packed with essential sushi knowledge—including profiles of the sixty-five fish and other key ingredients of sushi, recipes for staples such as dashi, and lessons in basic beverage pairing—this comprehensive yet stylish book will appeal to any fan of sushi or Japanese culture.
 
“The visuals running throughout the book are exciting, and the concise instructions help make this book ideal for anyone with an interest in making sushi.” —Publishers Weekly
 
“The instructions are detailed and accompanied by step-by-step photos . . . A great introduction for us beginners.” —The Kitchn

Product Details

ISBN-13:	9781452130392
Publisher:	Chronicle Books
Publication date:	06/22/2023
Sold by:	Barnes & Noble
Format:	eBook
Pages:	224
File size:	14 MB
Note:	This product may take a few minutes to download.

About the Author

Hiro Sone and Lissa Doumani are chefs whose California restaurants include Terra in St. Helena and Ame in San Francisco. They live in Napa and San Francisco.
Antonis Achilleos is a New York–based photographer.

Editorial Reviews

05/19/2014
In their second collaboration, Sone and Doumani (Terra: Cooking from the Heart of Napa Valley) deftly tackle the art of making sushi at home. The authors cover a lot of ground, from the history of sushi and sashimi and the proper manner in which to choose fish and shellfish, to a detailed outline of etiquette on how to eat sushi and what to drink with it. Each ingredient, utensil, and technique is accompanied by pictures assist home cooks. The authors break down the process with step-by-step instructions, whether the focus is on the classic nigiri with tuna and California roll or the more exciting gunkan-maki with broiled sake-marinated black cod (Gindara), and sushi rice-stuffed Monterey squid (Ika) with sea urchin (Uni). Unfortunately, the pictures of each dish aren’t on the same page as the text that explains how to prepare it, thus calling for a lot of flipping back and forth. Despite this inconvenience, the visuals running throughout the book are exciting, and the concise instructions help make this book ideal for anyone with an interest in making sushi. (May)

Publishers Weekly