Jeffrey Elliot is a graduate of the Culinary Institute of America. He is Director of Culinary Relations and the executive chef for Zwilling J.A. Henckels, U.S. Robby Cook is currently executive sushi chef of one of the premier Japanese restaurants in New York City.
Cook, an executive sushi chef at N.Y.C's Morimoto restaurant, pools
his talents with Elliot, a chef turned marketing executive, to
create this wonderfully practical guide. Many home chefs love
eating sushi and sashimi in restaurants but are daunted by the idea
of trying to make these dishes in their own kitchens. The goal of
this book is to dispel the fear and teach sushi lovers how it's
done, using 625 color photos and step-by-step instructions. It
includes a brief history of sushi; a description of the tools and
ingredients required; tips on buying, storing and butchering fish;
and a comprehensive how-to section for sashimi and sushi. The
authors explain how to make sushi rice, what knives to use, how to
clean a bamboo roller, and how to prevent sticky rice from sticking
to your hands. They also provide an assortment of recipes ranging
from easy cucumber rolls to more complex dragon rolls, California
rolls, and rainbow rolls. Each recipe contains useful tips, ideas
for variations, and a list of equipment and ingredients required.
These clear directions, coupled with numbered photos depicting the
sushi crafting process from start to finish, make a sushi meal at
home seem tantalizingly possible.
*Publisher's Weekly*
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Is this the 625 photos edition? there are two pictures looks like two different books two different covers one says 500 photos and I don't know anything about a different edition. The description says 625 but what is this other photo? Which book is this? Is this hard cover? - Customer question on
25 Jan 2020
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