Sushi Master is a not-too-intimidating tutorial guide to learning/preparing/enjoying sushi at home written and, with recipes developed by, Nick Sakagami. Due out 18th July 2023 from Quarto on their Chartwell imprint, it's 168 pages and will be available in hardcover and ebook formats. (Ebook available as of writing).
The book is beautifully and thoughtfully photographed throughout. It begins with a well written and thorough guide to sushi etiquette and the parts of a meal. Even fans of sushi who consider themselves experts will likely learn some tips and history from the intro.
The early chapters include solid tutorials (with good photos!) of tools and supplies including choosing and sourcing tips, as well as what's absolutely necessary, and what's nice to have but not necessarily vital. The author uses the proper nomenclature throughout, which is helpful.
The second main section of the book contains the recipes, arranged by type: rice, appetizers, maki, nigiri, sashimi, soups, and garnishes. Each recipe includes background info and interesting tips about choosing the best ingredients or preparation. Recipe ingredients are listed bullet style, with both imperial (American) and metric measurements (yay!). Step-by-step prep instructions are written understandably and aren't overcomplicated or obscure. Every recipe is accompanied by a color photo. Serving suggestions are attractive and the food is professionally styled and appetizing.
The appendices include a glossary, resources and links, and short contributor bios for the chefs whose specialty sushi appear in the collection. There is a cross-referenced index at the back of the book which includes ingredients with linked recipes under.
Five stars. This is a really useful and classic collection. Furthermore it really looks "do-able".
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
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