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The Great Sushi And Sashimi Cookbook
 
 
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The Great Sushi And Sashimi Cookbook [Paperback]

Whitecap Books Ltd. (Editor)
3.7 out of 5 stars  See all reviews (3 customer reviews)

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Paperback CDN $14.40   -- --
Paperback, Oct 3 2001 --   -- --

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Product Description


If there is one word to describe Japanese cuisine then it has to be "artistic" in its purest sense. No other cuisine is so in harmony with nature, reflecting the rhythm of the seasons. No other accords food such awesome respect. No other prepares it with such an eye to detail - color, texture, flavor, balance - each ingredient's roll perfectly defined in the final dish. In Japan they first feast with their eyes, then comes the aroma, then taste, the palate pleasure.

The secret to preparing Japanese cuisine at home is an understanding of the basic ingredients and of how a meal is composed; the culinary methods used are basically very simple.

We trust that this book will encourage people at home to be adventurous and start preparing and cooking Japanese food in their own kitchens, however, the most important requirement of all is a love of good food prepared and presented with a sense of harmony.

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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

3 Reviews
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Average Customer Review
3.7 out of 5 stars (3 customer reviews)
 
 
 
 
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3.0 out of 5 stars Flashy but insubstantial, May 3 2011
By 
C. J. Thompson "Arctic John" (Pond Inlet, Nunavut Canada) - See all my reviews
(TOP 100 REVIEWER)    (REAL NAME)   
This review is from: The Great Sushi And Sashimi Cookbook (Paperback)
This book is really all about the illustrations. It is a nice book to look at but it rather lacks substance in my view. I would say that if you reduced the size of the pictures a little and condensed the text, you could easily end up with a book of only 30 pages or so. The sashimi section contains quite a few entries but, while it covers a bit of basic knife technique, it is fairly perfunctory and hardly comprehensive. The sushi section does provide step by step pictures but I suspect that novices will have a hard time if they try to use this book as a guide. I would instead recommend Sushi Cookbook from the Quick and Easy series.
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3.0 out of 5 stars Not for Beginners, Aug 23 2002
By 
J. Steinbrecher "Harlock Karrde" (Seattle, WA) - See all my reviews
(REAL NAME)   
This review is from: The Great Sushi And Sashimi Cookbook (Paperback)
Takahasi's cookbook is great, tasty, and the food is to die for. If you've the means, that is. The sad thing about this cookbook is that there's alot of tasty stuff, and all the ingredients are hard to come by. Plus, if you've never made sushi before, you're in for a wild ride.
I only wish it came with a bamboo roll mat. My kitchen would be much cleaner that way.
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5.0 out of 5 stars Quality book, hits all the key points, Nov 24 2001
This review is from: The Great Sushi And Sashimi Cookbook (Paperback)
For 3+ years I have endavored to learn the finer
points of eating and making sushi, and to date my
skills have been derived from 3 books (Sushi Made
Easy, Tsuda; Quick & Easy Sushi Cook Book, Tohyama;
The Book of Japanese Cooking, Kazuko), eating at
many sushi restaurants, and trial and error by making
sushi at home weekly to monthly.

I am now convinced that there is no single source for
all the things one would like to know about eating and/or
making sushi, but the book 'The Great Sushi and Sashimi
Cookbook' comes very close.

Written by two sushi chefs trained in Japan, what impresses
me most about the book is the authors ability to cover the
topics of history, etiquette, ingredients, cuts and cutting,
techniques and types of sushi and sashimi in a minimal number
of pages, and yet achieve a depth and breadth of discussion
that I have not seen in other books. Next most impressive
is the quality of the photographs and paper upon which the
book is printed; coffee table book quality.

I would score 'Sushi Made Easy' and 'Quick & Easy Sushi
Cook Book' as 4s, but give this book a 5 for hitting all
the key points.

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