Title: The Best Available
Review: Another reviewer commented on the lack of picture illustrations. At first, I had that problem. After reading more of the book, I realized procedure pictures were scatter throughout the book. She demonstrates an easy block-shaped cut for beginners in the middle of the recipes section, and I couldn't find the angular cut most restaurant chefs use. At the beginning of the recipes section, there are diagrams of the angular cut under "master cut." The organization could be more intuitive. That aside, the recipes are delicious and compare with some of the best sushi I've had in Los Angeles. She's enthusiastic about authenticity, but does reluctantly give a page to American sushi mayonnaise recipes. Fantastic buy.
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