The Great Sushi and Sashimi Cookbook

by Whitecap Books

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,...

• Format: Paperback
• Language: English
• ISBN: 1552855422
• ISBN13: 9781552855423
• Release Date: March 2004
• Publisher: Whitecap Books
• Length: 128 Pages
• Weight: 1.10 lbs.
• Dimensions: 0.3" x 9.5" x 9.2"

Customer Reviews

Quality book, hits all the key points

For 3+ years I have endavored to learn the finerpoints of eating and making sushi, and to date myskills have been derived from 3 books (Sushi MadeEasy, Tsuda; Quick & Easy Sushi Cook Book, Tohyama;The Book of Japanese Cooking, Kazuko), eating atmany sushi restaurants, and trial and error by makingsushi at home weekly to monthly.I am now convinced that there is no single source forall the things one would like to know about eating and/ormaking sushi, but the book 'The Great Sushi and SashimiCookbook' comes very close.Written by two sushi chefs trained in Japan, what impressesme most about the book is the authors ability to cover thetopics of history, etiquette, ingredients, cuts and cutting,techniques and types of sushi and sashimi in a minimal numberof pages, and yet achieve a depth and breadth of discussionthat I have not seen in other books. Next most impressiveis the quality of the photographs and paper upon which thebook is printed; coffee table book quality.I would score 'Sushi Made Easy' and 'Quick & Easy SushiCook Book' as 4s, but give this book a 5 for hitting allthe key points.