Masu

This is the story of Masu, a Japanese restaurant in Auckland which has won many awards, and much acclaim from diners. Nic Watt gives cooks lists of the items needed for a Japanese pantry, the tools to make great Japanese food, and the philosophy behind it. You'll learn how to make sashimi the right way, how to make sushi simply, how to make great salads and soups, and how to wow your family and friends with menus that taste sensational but are actually really easy to make. It also includes delicious desserts and cocktails; try the scrumptious white miso pavlova and you'll be in heaven. Includes dual measures.

Nic Watt honed his cooking skills at the Park Hyatt in Tokyo, Japan. Senior positions at both the Michelin starred Nobu and the Park Hyatt in London followed before he headed the kitchen at the world- renowned Huka Lodge. In 2013, he opened the multi-award winning Masu by Nic Watt in Auckland.