Sushi: Taste and TechniqueProvides 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. |
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A must-read for anyone who makes &/or eats sushi
User Review - rplanaalcuaz - BordersThe 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 - LibraryThingAs 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
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Bibliographic information
| Title | Sushi: Taste and Technique |
| Authors | Hiroki Takemura, Kimiko Barber |
| Publisher | Dorling Kindersley Limited, 2011 |
| ISBN | 1405360003, 9781405360005 |
| Length | 256 pages |
| Subjects | › › Cooking / Regional & Ethnic / Japanese Cooking / Specific Ingredients / General |
| Export Citation | BiBTeX EndNote RefMan |