The Great Sushi and Sashimi Cookbook

For 3+ years I have endavored to learn the finerpoints of eating and making sushi, and to date myskills have been derived from 3 books (Sushi MadeEasy, Tsuda; Quick & Easy Sushi Cook Book, Tohyama;The Book of Japanese Cooking, Kazuko), eating atmany sushi restaurants, and trial and error by makingsushi at home weekly to monthly.I am now convinced that there is no single source forall the things one would like to know about eating and/ormaking sushi, but the book 'The Great Sushi and SashimiCookbook' comes very close.Written by two sushi chefs trained in Japan, what impressesme most about the book is the authors ability to cover thetopics of history, etiquette, ingredients, cuts and cutting,techniques and types of sushi and sashimi in a minimal numberof pages, and yet achieve a depth and breadth of discussionthat I have not seen in other books. Next most impressiveis the quality of the photographs and paper upon which thebook is printed; coffee table book quality.I would score 'Sushi Made Easy' and 'Quick & Easy SushiCook Book' as 4s, but give this book a 5 for hitting allthe key points.