- Paperback: 150 pages
- Publisher: Weatherhill Inc; 1 edition (1 Oct 1982)
- Language English
- ISBN-10: 0834801736
- ISBN-13: 978-0834801738
- Product Dimensions: 14.7 x 1 x 22.6 cm
- Average Customer Review: 2.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 2,040,516 in Books (See Top 100 in Books)
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Product Description
Product Description
Visually appealing, flavorful, and nutritious sushi has long been one of the most popular foods of Japan and is now a favorite of epicures around the world. Here, the ingredients and utensils for making sushi are introduced and the principles of sushi-making explained through thirty-six recipes illustrated with drawings and sixteen pages of color photographs. Included are instructions for dressing and filleting twenty-one kinds of fish, serving suggestions, and recipes for soups to complete an authentic sushi meal.
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Customer Reviews
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
2.0 out of 5 stars
A rather misleading title to say the least,
By A Customer
This review is from: Sushi Made Easy (Paperback)
Sushi Made Easy? I think not...Though this book is informative and (more or less) easy to read, the lack of photos with the instructions means that you will have to struggle through them. The photos it does have are merely the finished items. The illistrations which do come with the instructions are very hard to follow. If you want to learn more about sushi, and how to make it, I suggest spending you money on something more colourful.
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
3.8 out of 5 stars (6 customer reviews) 128 of 128 people found the following review helpful:
4.0 out of 5 stars
Well balanced, covering basic steps. Good starter book.,
By vivarib1@westat.com - Published on Amazon.com
This review is from: Sushi Made Easy (Paperback)
This book takes a well balanced approach that is geared toward the novice. I found the sections on equipment and ingredients to be very good overviews on these topics. Assembly instructions were pretty good, and frankly, the pictures go a long way toward showing you what the end result will / should look like. Other books I looked at contained more history and shopping tips than I wanted. The key to success with sushi is experiment!
37 of 37 people found the following review helpful:
4.0 out of 5 stars
Become a sushi chef overnight!,
By A Customer - Published on Amazon.com
This review is from: Sushi Made Easy (Paperback)
This is an excellent beginner's book for sushi lovers. Includes beautiful color photos to show the art of presentation and the beauty of the cuisine. It could have included pronuciation tips for some of the words, and the technique described for making nori rolls was awkward (I place strips of filling on rice closer to the center), but otherwise I highly recommend this book.
2 of 2 people found the following review helpful:
4.0 out of 5 stars
Dated but workable,
By Brian Connors - Published on Amazon.com
This review is from: Sushi Made Easy (Paperback)
The big problem with this book is that it was written in 1982, and American sushi culture has had its own evolutionary path since then. The profusion of maki that dominates American sushi isn't here, which is fine, but it also doesn't mention the omnipresent California roll. That said, it's an excellent book, and I have no doubt that with this book and a few months of intensive practice anyone can become a passable sushi chef. The ingredients are easier to find now than they were, and this book also provides a number of forms of sushi that simply don't get seen much in American sushi bars. You will need other references for some of the esoterica, but this book will have you up and running on the basics quickly, and even if you so choose making some very interesting items that you don't see every day. |
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