Sushi Made Easy

by Kumfoo Wong

Preparing sushi is more than mere cooking--it's an art, a creative act of beautifully presenting colors, textures, subtle tastes, and unmatched sensations. Every page here shares that refined... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1859744362
• ISBN13: 9781859744369
• Release Date: June 2001
• Publisher: Design Originals
• Length: 80 Pages
• Weight: 0.48 lbs.
• Dimensions: 8.0" x 0.5" x 8.3"

Customer Reviews

Great Book for Beginners

I was really pleased with this book. I love sushi and didn't have a clue how to make it. This book explains it all, and the photos are both helpful and beautiful. My one nit, which is why I don't give it 5 stars, is that it presents a very traditional way of preparing the rice for Nigiri. If I followed the instructions, I would either be preparing a dinner for 5 or more people, or throwing away tons of perfectly cooked rice every time I wanted to prepare sushi for myself and/or a guest. A simple, economical method of preparing the rice for dinner for one or two people is needed here.

Good for beginners

This book does a pretty good job at helping the inexperinced sushi chef, particularly with getting the rice correct. I agree with the other reviewer - it would have been nice to know more about making eel. Another downside is the poor illustrations and limited instructions for actually forming the rolls, but other than that I would recommend it for someone starting out because it comes with the basic tools you need. It is a good kit, especially for the price.

pretty good, pretty basic

If you were looking for a book with specific recipes, this is not the book. Everything in this book is presented very flexibly, with only a mere suggestion list after the basic preparation of things. There are pros and its cons to this because you know the basics and you can be really creative and you know where you can be really creative. The bad thing is, you would like to have more specific recipes for things that you find in the restaurant such as California Roll and Crunchy Roll, which, granted, are western modifications, but still. The other complaint is that when they talk about making miso soup all the pictures show wakame seaweed in the soup, but no where in that section (or anywhere in the book for that matter) does it say that wakame can also be put in the miso soup. I had to do some real creative investigation just to find out what that green stuff was.PS. I bought this book because it was cheaper than any other sushi cookbook I found at the store AND it comes with the KIT part.