Author: Nobuko Tsuda
Publisher: Weatherhill, Inc.
Price at Local Bookstores:$14.95
Number of Pages:128
Basic Description of Book: A publication that focuses on basic sushi preparation as well as a quick course on fundamental ingredients. This book also provides a meticulous chapter on filleting fish/squid while another chapter immerses the reader in a 14-page chapter of creating restaurant-grade sushi rolls.
Reasons to consider purchasing this book: This book not only teaches you how to make traditional sushi, but also provides an impressive display of ‘rarely made sushi’ – such as Stuffed Sweetfish, Pine Cone Sushi, Tea Cloth Sushi….and even ‘Devil’s Tongue Jelly sushi.’ The final segment of the book provides the reader with an updated directory of Japanese Food Sources that span the Continental U.S. and Canada. This is an inexpensive book that is almost completely devoted to making traditional sushi. Highly informative.
Reasons to consider purchasing a different book: This book, when compared to other sushi-related books, lacks a sufficient number of photographs. For the most part, you are required to understand the writings of the author…rather than a ‘learn by example’ photo montage.
Sushi Club’s rating – 3.5 (out of a possible 5)
