In Japanese cooking, the virtuosity of the chef is considered secondary to the quality and beauty of the ingredients themselves. It is a cuisine of presentation, not transformation, and much Japanese food is served uncooked, or nearly so, in small portions elegantly arranged to enhance its beauty. The epitome of this cuisine is sushi. Here is a beautifully illustrated guide to sushi-its variety, its origins, and the customs, etiquette, and repertoire of the American sushi bar. It includes instructions for making sushi at home, a word on its nutritional benefits, a Japanese lesson, and a wealth of information that will help you order the obscure as well as the obvious the next time you're at a sushi bar. This book will delight lovers of this unique cuisine, and it will be indispensable to those who have heard so much about sushi, but have not yet tried this dazzling food. Book jacket.Detrick, Mia is the author of 'Sushi', published 1982 under ISBN 9780877012382 and ISBN 0877012385.