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9784805314371

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Rich in mouth-watering illustrations and attentive to details, yet never overburdening its readers, the Sushi Art Book is a perfect guide for sushi aficionados and chefs alike. -- Japan Reference blog Sushi Art Cookbook gives traditional sushi an innovative new spin, showing us how to prepare rice, fish, nori (seaweed) and vegetables and transform them into edible works of art. Ken Kawasumi is clearly an artist and a chef, as every recipe is visually delightful, yielding results that look almost too beautiful to eat. --Nichi Bei Weekly This is a very beautiful cookbook produced on heavy, glossy paper stock with hundreds of thumbnail photos, many of which are part of a series of step-by-step instructions. -- Manhattan Book Review Everything your customers need to know is provided in well-organized form, from basic ingredients to basic tools and techniques to instructions for arranging sushi on serving platters. Great ideas for special occasions or just to impress friends! --Retailing Insight Sushi Art Cookbook is a joy for connoisseurs to browse, and a must-have for anyone interested in trying their hand at creating sushi! Highly recommended. --Midwest Book Review This fun and instructive guide from Kawasumi, one of Japan's most highly acclaimed sushi chefs and a principal lecturer at the Japanese Sushi Institute, teaches home cooks to create exquisite maki and sushi that are almost too striking to eat ... Kawasumi has provided an excellent guide that's perfect for those looking to step up their sushi game. --Publishers Weekly

Rich in mouth-watering illustrations and attentive to details, yet never overburdening its readers, the Sushi Art Book is a perfect guide for sushi aficionados and chefs alike. -- Japan Reference blog This is a very beautiful cookbook produced on heavy, glossy paper stock with hundreds of thumbnail photos, many of which are part of a series of step-by-step instructions. -- Manhattan Book Review Sushi Art Cookbook gives traditional sushi an innovative new spin, showing us how to prepare rice, fish, nori (seaweed) and vegetables and transform them into edible works of art. Ken Kawasumi is clearly an artist and a chef, as every recipe is visually delightful, yielding results that look almost too beautiful to eat. --Nichi Bei Weekly Everything your customers need to know is provided in well-organized form, from basic ingredients to basic tools and techniques to instructions for arranging sushi on serving platters. Great ideas for special occasions or just to impress friends! --Retailing Insight Sushi Art Cookbook is a joy for connoisseurs to browse, and a must-have for anyone interested in trying their hand at creating sushi! Highly recommended. --Midwest Book Review This fun and instructive guide from Kawasumi, one of Japan's most highly acclaimed sushi chefs and a principal lecturer at the Japanese Sushi Institute, teaches home cooks to create exquisite maki and sushi that are almost too striking to eat ... Kawasumi has provided an excellent guide that's perfect for those looking to step up their sushi game. --Publishers Weekly

Sushi Art Cookbook is a joy for connoisseurs to browse, and a must-have for anyone interested in trying their hand at creating sushi! Highly recommended. --Midwest Book Review This fun and instructive guide from Kawasumi, one of Japan's most highly acclaimed sushi chefs and a principal lecturer at the Japanese Sushi Institute, teaches home cooks to create exquisite maki and sushi that are almost too striking to eat ... Kawasumi has provided an excellent guide that's perfect for those looking to step up their sushi game. --Publishers Weekly

This fun and instructive guide from Kawasumi, one of Japan's most highly acclaimed sushi chefs and a principal lecturer at the Japanese Sushi Institute, teaches home cooks to create exquisite maki and sushi that are almost too striking to eat ... Kawasumi has provided an excellent guide that's perfect for those looking to step up their sushi game. --Publishers Weekly

Author Information

Ken Kawasumi started honing his craft at the age of sixteen, training in various top sushi restaurants and developing his own maki techniques. He has won numerous national sushi competitions and served as instructor for ""Sushi Kawasumi"" in Kanagawa and Yokohama for several years before becoming principal lecturer at the Japanese Sushi Institute (Tokyo, Tsukiji). He is the founder of the decorative ""Kazari Maki Sushi"" movement in Japan.

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