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.
"Just what we've been waiting for: a big, beautiful and practical
cookbook." —Statesman Journal
"Sushi has become almost as commonplace as fast food. Little kids
are eating it, teenagers love it and so do most adults" —Las Vegas
Sun
"If you are searching for sushi recipes for beginners, look no
further…" —Cookstr
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