Sushi: Taste and Technique

Front Cover
Dorling Kindersley Limited, Aug 1, 2011 - Cooking - 256 pages
2 Reviews
Provides an invaluable guide to sushi etiquettte and customs and includes a unique fish identification guide, which details over 20 kinds of fish and shellfish and how to prepare them.

What people are saying - Write a review

A must-read for anyone who makes &/or eats sushi

User Review  - rplanaalcuaz - Borders

The description of the process a person must undergo in Japan before becoming a full-fledged master sushi chef gives one a greater appreciation of this most Japanese of foods. Ian O'Leary's ... Read full review

LibraryThing Review

User Review  - cookebooks - LibraryThing

As expected with a DK book, extremely good photos of both process and finished product. American titles receive Japanese subtitles. Instructions are clear, servings and prep time pretty accurate. Print is slightly small. Read full review

Other editions - View all

Sushi: Taste and Technique
Kimiko Barber,Hiroki Takemura
Limited preview - 2017
Sushi: Taste and Techniques
Kimiko Barber
No preview available - 2007
Sushi: Taste and Technique
Kimiko Barber,Hiroki Takemura
No preview available - 2002
View all »

About the author (2011)

Kimiko Barber regularly demonstrates Japanese and other Asian fusion cooking at Books for Cooks, Notting Hill. Hiroki Takemura was head sushi chef at Nobu, London from 1996. He is currently opening his own restaurant in London's Knightsbridge.

Bibliographic information

QR code for Sushi
TitleSushi: Taste and Technique
AuthorsHiroki Takemura, Kimiko Barber
PublisherDorling Kindersley Limited, 2011
ISBN1405360003, 9781405360005
Length256 pages
Subjects ›  › 

Cooking / Regional & Ethnic / Japanese
Cooking / Specific Ingredients / General
  
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