The Complete Book of Sushi

By Hideo Dekura; Brigid Treloar; Ryuichi Yoshii
(Periplus Editions, Hardcover, 9780794603168, 240pp.)

Publication Date: October 2004

List Price: $29.95*
* Individual store prices may vary.
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Description
"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.



About the Author
Hideo was born in Yotsuya, Tokyo. His cooking training commenced in the family restaurants, where he learnt from his parents the principles of sushi and kappou-ryori food preparation, cooking and presentation that had been passed down through the generations of his family. At the same time he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodoo (calligraphy), Ikenobou-Ryuuseiha (flower arranging) and Hocho Shiki (cooking knife's ceremony) at the Shijyoushinryuu School

Brigid Treloar has been working as a writer, food stylist, consultant, and cooking instructor for 20 years and has appeared on many television and radio programs. Treloar also advises many leading food companies on product and recipe development, food styling, and photography and provides recipes, cooking information, and tips for web sites.

Ryuichi Yoshii was born in Nagasaki in Southern Japan. Ryuichi trained to be a sushi chef in Tokyo before moving to Australia in 1993 with his wife. He recently opened his own restaurant in Sydney's Darling Harbour.
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