Dated but workable
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.
A waste of time and money
"SUSHI MADE EASY" by Nobuko Tsuda is a complete was a complete waste of time and money for myself. I was going to the shops to buy a new book to help make sushi for my son's school when I came across this book. As it was highly recommended, I felt obliged to purchase it. I wish that I had not done so. It was not helpful and the ingredients were either hard to find or extremely expensive. To anyone that is thinking about buying this book, I say to you, "DON'T!" Buy another one. LOVE JOANNE BURKE (karen_mcvea@hotmail.com). Bye everybody! P.S. Don't you just love the new Daphne & Celeste song - "U.G.L.Y."???
Become a sushi chef overnight!
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.
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