The definitive collection of traditional, contemporary, and innovative recipes for lovers of the popular Japanese cuisine, this practical book shows readers how to create beautiful and elegant sushi dishes with ease.
Hideo Dekura lives in Australia, where he heads a successful catering and cooking consulting company, and lectures at a culinary school. In 2007, Hideo was presented with an award from the Japanese Government for his significant contributions towards the promotion of Japanese food and cooking. He is the author of several books, including Essentially Japanese, Teppanyaki Barbecue and Japanese Cooking at Home.Brigid Treloar has been a freelance food consultant for over 20 years. She advises many companies on product and recipe development, food styling, and photography.Ryuichi Yoshii runs a restaurant in Sydney, and is well known and respected for his creative sushi and adventurous cooking style.
