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Sushi: Taste and Techniques Hardcover – August 29, 2002
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Copyright 2002 Reed Business Information, Inc.
Top Customer Reviews
I have a good collection of sushi books, and this by far outranks them all. I first began to appreciate sushi in the mid 80's, began making it for myself in the 90's and these days I fine tune my interest. I highly recommend this book. If you are unsure, teeter-tottering, or considering getting this as a gift for someone else - doubt no more. This baby rocks. ;)
This book also has a section on the history of sushi, information on the utensils, ingredients and fish used to make sushi. You will learn to make scattered, stuffed, pressed, rolled and hand-formed sushi.
A special section also describes etiquette, problems and solutions and information on the sushi bar experience. A directory of sushi bars and a great index complete the package.
Look for bonito fish flakes and kombu to order with this book. Amazon sells both and you need those basic ingredients to make the stock and rice. If you can't find them at your local market this book also has a list of Japanese retailers and fish suppliers. Also look for Dried Seaweed in sheets and a bamboo rolling mat.
~The Rebecca Review
There's allot more in the book than just Sushi. There are so many recipe's for other dishes served at Sushi resturants, you'd have to be in Japan to see them all.
The recipes are accessible, though some had ingredients I know I can't get locally where I live. I'm thinking lotus root and flying fish roe. That's ok, I live in the country but work in a small city, I'm used to searching for what I need. Just the recipe section alone taught me so much about sushi. I had no idea there even was such a thing as "scattered sushi", and neither did any of my sushi loving coworkers! My only wish is that they had a few more recipes, it seemed like each section/style of sushi recipes was a bit thin, but I attribute that to a book that seeks to cover all bases in one space.
I also appreciated the sections on history of, ordering out, and serving of sushi at home. I'd definitely recommend this as a helpful and interesting entry-level book for people who want to bring more sushi into their home-lives. Well written and beautifully photographed, it's a winner.
What you get:
-History. It makes a massive difference to your sushi appreciation, and your cooking, when you know where sushi came from. Vinegar-laden rice began as a preservation method, protecting fresh coastal fish for inland transport. Tips like these provide insight into why you prepare sushi the way you do, that no simple ingredient list can ever convey.
-Information. Not only do you get a breakdown of traditional and modern ingredients and tools, but also thorough breakdowns of why you use what items and what the pitfalls may be- for example, how the "wasabi paste" in your local market probably isn't wasabi.
-Building blocks. It's been said that you can put basically anything into a sushi roll, so where a book really needs good focus is on preparing the rice, technique for rolling, and generally everything before the "recipe" of what to throw in the roll. This book includes all the building blocks in the necessary detail.
-Plenty of advanced tips. Individual butcher diagrams of common fish and how to prepare them. Recipes to put your fundamentals into practice are delicious and well placed, from the simple to the nearly impossible. Tool lists include all of the rare, authentic, and historic items so even a master chef might find a piece to experiment with.
Simply put, if you want to make or enjoy sushi, you need this book now. No other work is even close to being this concise, while maintaining the proper depth of information.
Most Recent Customer Reviews
Nice book for beginners. I wanted to learn the basics and i must say i'm making quite impressive sushi :)Published 2 months ago by Alberto B.
I'm a pro cook at a sushi restaurant and I bought this book because of the reviews. While it would be a nice coffee table book for sushi lovers, it does not offer enough for a... Read morePublished 2 months ago by Josh W.
This is an excellent introduction for someone like me who had never made Sushi, Sashimi, Maki, et al. Read morePublished 4 months ago by Veritas Veritatis
What an excellent book! Have already given copies away to friends who also like to make Sushi...Published 5 months ago by Patrick T.