The Complete Book of Sushi

The Complete Book of Sushi

Hardcover(2nd Edition, Hardcover with Jacket)

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The Complete Book of Sushi by Hideo Dekura, Brigid Treloar, Ryuichi Yoshii

The Complete Book of Sushi is the definitive sushi cookbook.

The Japanese say that "You eat with your eyes," and this is certainly true with sushi. An artform in Japan, sushi is not only beautifully presented but healthy and delicious. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. From traditional hand-rolled sushi to the modern sushi in a bowl, this sushi book will show you how to make these elegant dishes with ease. It also provides information on the history and benefits of sushi, as well as how to use sushi-making tools; cook perfect sushi rice; cut vegetables and decorations; and select fresh sushi fish and other ingredients. The Complete Book of Sushi features traditional, contemporary and innovative recipes for lovers of this Japanese cuisine.

With easy-to-follow step-by-step recipes and gorgeous color photographs, The Complete Book of Sushi is suitable for your cookbook collection.

Delicious sushi recipes include:

  • Planning and preparing a sushi meal
  • Sushi rolls
  • Nigiri-sushi
  • Molded sushi
  • Hand-Rolled sushi
  • Vegetarian sushi
  • Chirashi-sushi
  • Wrapped sushi
  • Sushi rice in fried tofu bags
  • Sushi in a bowl
  • New sushi
  • Drinks, sauces and side dishes

Product Details

ISBN-13: 9780794603168
Publisher: Periplus Editions (HK) ltd.
Publication date: 09/15/2004
Edition description: 2nd Edition, Hardcover with Jacket
Pages: 240
Sales rank: 642,627
Product dimensions: 9.00(w) x 11.00(h) x 0.90(d)

About the Author

Hideo Dekura lives in Australia, where he heads a successful catering and cooking consulting company, and lectures at a culinary school. In 2007, Hideo was presented with an award from the Japanese Government for his significant contributions towards the promotion of Japanese food and cooking. He is the author of several books, including Essentially Japanese, Teppanyaki Barbecue and Japanese Cooking at Home.

Brigid Treloar has been a freelance food consultant for over 20 years. She advises many companies on product and recipe development, food styling, and photography.

Ryuichi Yoshii runs a restaurant in Sydney, and is well known and respected for his creative sushi and adventurous cooking style.

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