Making sushi at home is surprisingly simple & easy! These easy-to-follow recipes come from two of the leading Western experts who explain everything there is to know about sushi & knives Sushi isn't tricky to make so long as you have the right utensils & instructions & have the patience to get acquainted with the various techniques All it takes is some practice & in no time at all you'll be making sumptuous sushi that will wow family & friends This incredible book provides all the information needed to get started
- from ingredients & knives to equipment fish butchery & plating techniques making perfect rice & so much more With full colour throughout lots of recipes a very user-friendly concealed wiro-bound hardback binding 500 step-by-step photos & hundreds of tips & techniques this sushi book is sure to become the essential guide for sushi & sashimi lovers novice & experienced alike You'll learn about how vitally important knives are along with the differences between Japanese & Western equivalents & substitutes Ingredients certainly take centre stage & here Robby Cook shares his extensive experience whether he's sharing his expertise about Fluke (Hirame) Octopus (Tako) or Red Snapper (Tai) Sushi maki sashimi nigiri oshizushi
- it's all here From the California & Dragon Rolls we're all familiar with to tantalising clam & sea urchin recipes