Let's Make Sushi!
Step-By-Step Tutorials and Essential Recipes for Rolls, Nigiri, Sashimi and More from a Master Sushi Chef
$38.24
- Paperback
168 pages
- Release Date
25 July 2023
Summary
Learn the essential techniques to make delicious, properly executed sushi with your own two hands, no matter your skill level. From creative rolls and classic nigiri to beautiful sashimi plates, these helpful tutorials will hone your skills with detailed photos that walk you through every motion and movement. Chef Andy Matsuda, a master sushi chef and founder of the Sushi Chef Institute, breaks down his most important lessons on rolling your rolls, cutting your fish and forming your pieces. Y…
Book Details
| ISBN-13: | 9781645677086 |
|---|---|
| ISBN-10: | 1645677087 |
| Author: | Andy Matsuda |
| Publisher: | Page Street Publishing Co. |
| Imprint: | Page Street Publishing Co. |
| Format: | Paperback |
| Number of Pages: | 168 |
| Release Date: | 25 July 2023 |
| Weight: | 454g |
| Dimensions: | 229mm x 197mm x 25mm |
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What They're Saying
Critics Review
“Chef Andy shares my passion for bringing sushi and Japanese culture to everyone. His book is essential for any aspiring sushi chef.”– Nobuyuki “Nobu” Matsuhisa, owner of Nobu”This is one of the most informative books on making sushi! If you are an amateur or professional, this book is a must have.“– Hiroyuki Terada, creator of Diaries of a Master Sushi Chef”The only guide you’ll ever need on making incredible and authentic sushi from one of the greatest instructors in the world. I’m very fortunate Chef Matsuda was my own sensei.“– Kyle Connaughton, Michelin star chef and owner of SingleThread, co-author of Donabe”Chef Andy’s in-depth book is a must-have for those who want to learn everything about sushi!“– Chef Andre Rush, White House chef and author
About The Author
Andy Matsuda
Chef Andy Matsuda is the founder of the Sushi Chef Institute. He has worked as a sushi chef in restaurants around the globe, including the illustrious Genpachi in Osaka. Andy has been featured by the New York Times, LA Times, Saveur magazine and others. He grew up near Kobe, Japan, and now resides in Los Angeles.
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