Sushi: Food for the Eye, the Body and the Soul

Sushi expert Nick Sakagami grew up in Tokyo, then moved to Los Angeles at 21, and is the only person outside of Japan to have earned “Osakana Meister” (fish master).We are thrilled to have his book Sushi Master: An Expert Guide to Sourcing, Making and Enjoying Sushi at Home, newly added to ckbk.

Newly published, and newly added to ckbk Flavors from the Farm: Vegetable-Forward Cookery to Share with Friends & Family is not a vegetarian or vegan cookbook. But what it aims, and succeeds, in doing, is to bring the philosophy of Forts Ferry Farm in upstate New York to your kitchen.

Japanese food has achieved stunning growth in its global popularity in recent years , but much of what is offered outside Japan is lacking in authenticity and it has been difficult to train in traditional Japanese cuisine without traveling to Japan. This is all set to change with the opening of the Tokyo College of Sushi & Washoku in London, and we have a special offer for chefs looking to develop their sushi skills.