Sushi (Tuttle Mini Cookbook) [Hardcover]

Ryuichi Yoshii (Author)

Book Description

Series: Tuttle Mini Cookbook | Publication Date: October 15, 2006

Now, with this practical and attractive guide, you can learn to make sushi at home. Sushi's step-by-step instructions and photographs show you how to make a variety of dishes using easy to follow recipes suitable for both beginners and experienced cooks. Filled with elegant photographs, this beautifully designed volume is a must-have for your cookbook collection.

Editorial Reviews

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About the Author

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.

Product Details

• Hardcover: 96 pages
• Publisher: Tuttle Publishing; Hardcover with Jacket edition (October 15, 2006)
• Language: English
• ISBN-10: 0804838461
• ISBN-13: 978-0804838467
• Product Dimensions: 8.8 x 6.8 x 0.5 inches
• Shipping Weight: 14.4 ounces (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (21 customer reviews)
• Amazon Best Sellers Rank: #188,297 in Books (See Top 100 in Books)
  • #60 in Books > Cookbooks, Food & Wine > Regional & International > Asian > Japanese

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Customer Reviews

Most Helpful Customer Reviews

97 of 97 people found the following review helpful:

5.0 out of 5 stars Excellent introduction book, December 15, 2000

By A Customer

This review is from: Sushi (Essential Kitchen Series) (Hardcover)

This is an excellent beginner book on sushi. And if you are a visual person, the photography and design of the book are first rate. I would recommend it highly as a "coffee table" book and as a place to start learning to make sushi.

It starts with a useful dictionary like selection with photos that identifies many basic tools and ingredients. Then gives tips on selecting fish. Something I really appreciated was just one standard way of preparing a whole fish. Most other books duplicate fish preparation for the endless nigiri types, but are grossly incomplete for beginner. Besides, I'll suggest that the average person isn't even going to find these "exotic" fish at a local market. Many types of fish have extremely limited availability and can be expensive. Most will likely buy portions of raw fish that is (probably frozen and) preprepared from an Asian market. Fortunately though, once you get the basic tools and ingredients from an Asian market, many basic types of sushi in this book can be made from seafood or vegetables that can be found at any Grocery Store.

This book has ample photographs for each step in preparation of various "rolled" (maki) sushi including reverse rolls, and also for nigiri preparation. Another noted standout in this book are the exposure to ideas for making sushi out of vegetables, a special plus for those with limited taste for raw fish. This book describes tamago, inari, chirashi, gunkan sushi as well as ideas for garnishes and also has a few basic soup recipes.

Sushi is not difficult to make, but it does take practice to get the hang of it. If you really are into it, no book of this type is going to tell you everything. However, each will give new ideas if the "art" of sushi preparation interests you. To really learn to make a full meal that looks attractive and tasty, you will eventually want some 3" thick book on Japanese Cooking, though after you are comfortable with the basics. I can't recommend a better place to start than here.

62 of 62 people found the following review helpful:

5.0 out of 5 stars The best-looking and most complete beginner book on sushi., July 17, 2001

By 

Asterion (Saskatchewan, Canada) - See all my reviews

This review is from: Sushi (Essential Kitchen Series) (Hardcover)

This is a great book for a sushi beginner, such as myself. It simply provides you with all of the essential information to begin making sushi at home. The book doesn't go into a lot of depth on each subject, rather providing the reader with a solid foundation to begin exploring the world of sushi. The book covers: Sushi ingredients, history, etiquette, terminology, decoration, some basic fish filleting, a little sashimi, some soups and most importantly the sushi! It guides you though the basic types of sushi with large, step-by-step photographic instructions on how to form it. And each type of sushi has many variations to try out. You'll be pulling off inside-out California rolls in no time! Another plus is the design. This is one good looking book. Nice, full-page photographs help to reinforce the importance of aesthetics in sushi preparation and the cover is suitable for any coffee table. Pair it up with a sister book such as 'Sashimi' - by Hideo Dekura, or any of the other 'Essential Kitchen Series' books (same beautiful design) and you'll have a very attractive cookbook selection. Search for 'Essential Kitchen Series' to see what I mean. I was impressed, anyway. Great book, get it now!

32 of 32 people found the following review helpful:

5.0 out of 5 stars For sushi at home start here!, March 25, 2000

By 

Ryan J Cross (Victoria, Canada) - See all my reviews

This review is from: Sushi (Essential Kitchen Series) (Hardcover)

This book is the start of something beautiful if you love sushi. Tried it at the restaurant but would love to save money and have fun by making your own? This book gives you the start you need. It covers all the basics; ingredients and their selection, techniques and style points of this artistic food. If you are in a city with a japanese market or have online access to the ingredients then this book will show you how to tastefully employ them!