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These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.
Sushi isn't tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you'll be making sumptuous sushi that will wow family and friends.
This incredible book provides all the information needed to get started--from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more.
With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.
You'll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and 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 and Dragon Rolls we're all familiar with, to tantalizing clam and sea urchin recipes.
- Sales Rank: #100171 in Books
- Published on: 2015-10-09
- Original language: English
- Number of items: 1
- Dimensions: 10.50" h x 1.25" w x 8.50" l, .0 pounds
- Binding: Hardcover
- 306 pages
Review
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 2015-11-20)
About the Author
Jeffrey Elliot is a graduate of the Culinary Institute of America and has cooked at Le Cirque and Le Bernardin in New York, as well as being the executive chef of a group of 3 Japanese restaurants in Miami. He was Director of Culinary Relations for Zwilling J.A. Henckels, Demeyere and Staub as well as the executive chef for Zwilling J.A. Henckels U.S. �Currently he is the President of Culinary Relations a full service marketing and PR firm specializing in Hospitality and Housewares. He is also the Co-Author of The ZWILLING JA HENCKELS Complete Book �of Knife Skills. Robby Cook is the executive sushi chef at one of New York City's most respected and influential sushi restaurants.
Most helpful customer reviews
13 of 14 people found the following review helpful.
One of the best cookbooks for teaching I have ever seen, with excellent recipes and results
By Becky (in NOLA)
We love sushi, and sashimi. Sashimi is the raw fish, sushi is basically the rice, you can make sushi without raw fish. Although Jim and I, and the sons, are all good cooks, Japanese food can be intimidating. What is first dashi, why does my sushi rice taste so wrong, why don't my knives cut smoothly instead of butchering the roll?
The complete guide to sushi and sashimi is an impressive book, but it breaks down each step, discusses ingredients, techniques, equipment, to the point it's very doable. I had noticed our local Whole Foods had started carrying sushi grade sashimi (fish) and have been wanting to try different sushi making at home, and now I have!
The book is broken down into parts:
Part 1 The basics
this includes things like the story of sushi, different soy sauces, dashi, cutting techniques, pickles, equipment, knives and so on.
Part one also includes a very informative part on the fish and seafood
This includes how to buy, how to store, cleaning, filleting, etc
Part 2: Sashimi
This is mostly on how to cut the fish and squid and get it ready to use and/or serve
Part 3: Sushi
This has the rice recipe, different rolls and presentations etc
The book is spiral bound, which is great because, more than just a cook book, this is a teaching and technique book. It's hard to follow along I'm fighting with the book to stay open. But this book opens wide and has absolutely fabulous pictures to follow along with, very very detailed pictures that clearly illustrate how to perform the specific recipe or technique.
The recipes are great. Sushi rolls sometimes vary depending on locale, or even from restaurant to restaurant across the city. Still, I find the recipes familiar and the ones I want to make. From the common California roll to Chirashi (scattered sashimi, one of my favorites) and even a vegetarian Chirashi! Sushi rice to dragon roll.
This is a fabulous book, which accomplishes the goals of great recipes and great teaching. Here you will learn the knife skills, including which knives to buy, rice making skills, filleting skills, from the rice to the finished product the recipes are clearly explained.
Now, this is a specialized book, so you will need a source or Japanese ingredients for some recipes, however, many of the basic types can be found in most stores or Asian markets. I know our local grocery stores have rice wine, rice vinegar, seaweed, wasabi etc.
This book is simply wonderful and I highly recommend it if you want a personalized at home sushi/sashimi cooking school
6 of 6 people found the following review helpful.
Excellent resource!
By Hello Happy
Making sushi for dinner is something I regularly do. And what I mean by that is, basically I make various versions of California Rolls, and that’s about it. As far as I can tell, this is basically a sushi chef textbook — as it seems to teach just about everything a professional sushi chef would need to know. Yet, authors Elliot and Cook make these skills accessible to anyone in their beautiful and lavishly photographed book. Every style of sushi is laid out, step-by-step, showing how to make all the big sellers, in every conceivable style. Sashimi? Check. Sushi-in-a-bowl (Chirashi)? Check. Those little sushi-cup-things (Gunkanmaki)? Check. Pressed and stuffed sushi (Oshizushi and Inarizushi)? Check. California Roll? Spicy Tuna Roll? Tempura Shrimp Roll? Spider Roll? Dragon Roll? Rainbow Roll? All of our favorites are here and accounted for, along with many more, each shown step-by-step with a photo and explanatory text. There is also extensive info on all the various sauces, accompaniments, knives, and different fishes, along with how to prepare them in detail. Everything is presented so clearly and in such a straightforward manner that anyone could learn how (even me), alongside numerous helpful sidebars and explanations. And it’s all actually really simple, once I saw it laid out like this. My whole family is thrilled with my broadening sushi skills, including me.
5 of 5 people found the following review helpful.
Very detailed instructional sushi cookbook, that will make you crave the stuff just reading the book.
By Courtland J. Carpenter
Strange that it's not two Japanese or Korean authors of this book, but these guys seem to know their stuff pretty well. Lots of nice photos and some things I don't always see in other smaller Sushi guides. Now, I don't eat Sashimi as a rule, I'm sampled some Ahi tuna that was seared and very rare, but I don't like to take chances with parasites. I do however make sushi, but my animal or fish ingredients are cooked or cured in some way. They describe in the book not just the basic rolling techniques, but what kind or size of roll. How large a sheet of toasted seaweed to use, and how Sushi Chef's are first trained. They describe making inner and outer type of rolls, and how to dress up the sashimi. I especially loved the recipe for making the eel sauce. I don't know where it came from the restaurant they worked in or what, and it takes an annoyingly long time to prepare, simmering for an hour while making sure the mixture doesn't burn by using a pastry brush on the pan sides. The sauce was delicious or "oishii ryouri" which means roughly delicious food in Japanese. I used it with some pan fried dumplings since I did not have any eel on hand to grill, and it went well with them.
The book itself is "comb bound" on the inside, a somewhat strange combination of a hard cover outer book, and a "comb bound" interior so the pages will turn and stay in place when you do the recipes. I find most good cookbooks are like this, or use three or five ring binders to remove or insert pages. You can do that as well with a comb binding, but you have to have the device to properly open the comb. The book teaches cooking techniques, knife techniques, proper equipment selection and more importantly if you do sashimi, how to prepare the fish.
My Japanese teacher showed us an easy way to prepare outer rice sushi using the interior of cereal box bags after they are empty. Waxed paper works the same way, and the book here describes the technique as being better or making sushi that will keep in the refrigerator for a day or so. They are right here, I've made toasted nori (seaweed) outer traditional methods and besides not tasting the same, when chilled it often splits the thin nori outer part. Better sushi folk than me make it for the grocery so it seems to hold up better, but it does not taste the same when chilled.
I was surprised at some of the knife techniques, and although I have two sashimi knives from Japan, I've typically used them improperly. Plus, I guess I need a different type of knife for cutting the sushi roll properly, but cutting correctly would have helped me in the past. Apparently, just a barely wet, not soaked knife like I tried to use, and an smooth motion will cut the roll without ripping it apart or sticking so much. The authors also have a knife techniques book, but I'm not skilled enough to tackle that one yet.
This book has enough detail and instruction to help you make all your favorites, but keep you from making the rookie mistakes that ruin the presentation. This book is presented much better than the sushi book by Jiro Ono, he is the Japanese sushi chef who has been perfecting his craft for several decades. A movie on Netflix until recently called Jiro, Dreams of Sushi showed the extraordinary effort he goes through to make it a special event, although, not quite affordable for most, he charges several hundred for a meal in a small shop in Japan. If he revealed more of his personal secrets, I'd get his book too, but this one is the one to get, especially if you're just learning. Recommended for those new to making sushi and even some veterans who want to do the more exotic rolls.
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