Whitecap Books
Amazon Price: $11.53
List Price: $16.95
Usually ships in 24 hours
By: Whitecap Books
Amazon Marketplace: 23
new & used starting at $9.50
|
Buy at Amazon.com
|
Browse similar items by category:
Subjects -> Cooking, Food & Wine -> Cooking by Ingredient -> Meat, Poultry & Seafood -> Seafood
Subjects -> Cooking, Food & Wine -> Regional & International -> Asian -> Japanese
Subjects -> Cooking, Food & Wine -> General
Customer Reviews:
Total reviews: 3
Average rating: 3.5 of 5
Quality book, hits all the key points 5 out of 5 stars.
137 of 140 people found this review helpful.
For 3+ years I have endavored to learn the finer
points of eating and making sushi, and to date my
skills have been derived from 3 books (Sushi Made
Easy, Tsuda; Quick & Easy Sushi Cook Book, Tohyama;
The Book of Japanese Cooking, Kazuko), eating at
many sushi restaurants, and trial and error by making
sushi at home weekly to monthly.I am now convinced that there is no single source for
all the things one would like to know about eating and/or
making sushi, but the book 'The Great Sushi and Sashimi
Cookbook' comes very close.
Written by two sushi chefs trained in Japan, what impresses
me most about the book is the authors ability to cover the
topics of history, etiquette, ingredients, cuts and cutting,
techniques and types of sushi and sashimi in a minimal number
of pages, and yet achieve a depth and breadth of discussion
that I have not seen in other books. Next most impressive
is the quality of the photographs and paper upon which the
book is printed; coffee table book quality.
I would score 'Sushi Made Easy' and 'Quick & Easy Sushi
Cook Book' as 4s, but give this book a 5 for hitting all
the key points.
Editorial Review:
If there is one word to describe Japanese cuisine then it has to be "artistic" in its purest sense. No other cuisine is so in harmony with nature, reflecting the rhythm of the seasons. No other accords food such awesome respect. No other prepares it with such an eye to detail - color, texture, flavor, balance - each ingredient's roll perfectly defined in the final dish. In Japan they first feast with their eyes, then comes the aroma, then taste, the palate pleasure.
The secret to preparing Japanese cuisine at home is an understanding of the basic ingredients and of how a meal is composed; the culinary methods used are basically very simple.
We trust that this book will encourage people at home to be adventurous and start preparing and cooking Japanese food in their own kitchens, however, the most important requirement of all is a love of good food prepared and presented with a sense of harmony.
