Does anyone have the Yo Sushi recipe book?

I'm after the recipe for the hot Pumpkin Korroke and fruit sauce and I'd be grateful if someone could post it here? Thanks!Does anyone have the Yo Sushi recipe book?
here is fruit sauce...i konw its lengthy..!!


Fruit Sauces








Sometimes all you need to perk up a simple dessert is a real fruit sauce. Try to avoid using thinned marmalades, which will always taste just like that...thinned marmalade!





The amount of pulp and juice released from the various kinds of fruit depends on its ripeness and character.





approximate amounts for 4 servings of 2 T each:








2 small baskets (ca. 250 g.) of raspberries, blackberries blueberries or mixed berries (try red,black white currants and raspberries)


or


250 g. of pitted


cherries, cut into halves


or


200 g. strawberries


or


200 g. chopped mango


1-2 T. sugar or honey





Cook fruit over medium heat with the sugar or honey until juice is released. (Make sure the sugar is dissolved.) This takes but a few minutes at which point and using a small wooden spoon, start mashing the berries. This will shorten cooking time even further.





Allow to bubble and stir occasionally for 5 minutes or so without covering. It will reduce slightly. When the seeds separate from the fruit (which should still be distinguishable and not already pulp-like) then it is just right.





Remove immediately from heat. Place a metal sieve over a small bowl and rub/mash the berries with the wooden spoon. Alternately mash the pulp and scrape the seedless pulp from the underside of the sieve into the juice. Stir well and set aside for use later.





Note: a sauce is drizzled over. A pool on which a dessert is presented, is a coulis. If using mango or apricots, you may have to thin the pulp a little. A little orange juice is wonderful for this. For these fruits, I do prefer a thick honey as sweetener rather than the sugar. Adjust sweetness according to taste. For chocolate mousse or pudding, I much prefer a raspberry or cherry sauce rather than strawberry. The slight tartness of these fruits are a perfect compliment to the chocolate.





Grandma used to boil the life out of her fruit sauces with exorbitant amounts of sugar. As with (over) cooked vegetables of her day, much of the flavour was lost. It was believed that to preserve fruits and marmalades etc. pounds of sugar were necessary. (Sorry Granny!) Today, we use much less sugar, and delight in the real fruit taste! (What to do with the berry seeds you strained away? It鈥檚 a great fibre eaten with a little yoghurt, followed by a glass of mineral water! Also wonderful as a facial scrub鈥攚ith or without the yoghurt!)Does anyone have the Yo Sushi recipe book?
Dont have it and couldn't find the recipe on the net. [ Internet]
no

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