Sushi is one of America's favourite specialty foods. It's also one of the foods that home cooks are most nervous about trying. It's such a treat, but much too tricky to prepare at home. Or is it?
The Complete Idiot's Guide to Sushi and Sashimi will have readers shouting 'domo arrigato.' In its pages, they'll find everything they need to know about making restaurant-quality sushi that they'll be proud to serve. Packed with all the essentials, this book provides step-by-step information on how to:
- Understand sushi-specific terms and techniques
- Discover the difference between nigiri-sushi and maki-sushi . . . and everything in-between
- Buy the freshest ingredients
- Handle raw food safely
- Use the proper equipment
- Prepare everything from rolls to rice
- Present these delectable dishes in an interesting and appetizing way
Grab a pair of chopsticks and get ready to dig in, because The Complete Idiot's Guide to Sushi and Sashimi also offers 75 of the best recipes from master Chef Kaz Sato, owner of three popular sushi restaurants on the west coast. And best of all, readers can clearly see how each recipe should look, because the book includes a section of mouthwatering, four-colour photographs.
