Sushi: Taste and Techniques
Prentice Hall Higher Education, 2007 - 160 pages
The quintessential book for any sushi lover, Sushi: Taste and Technique illustrates all there is to know about this exceptionally delicious and healthy cuisine, from how to locate the freshest ingredients and choose the right equipment, to how to master the etiquette of eating sushi correctly.
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A must-read for anyone who makes &/or eats sushiAvis d'utilisateur - 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 ... Consulter l'avis complet
LibraryThing ReviewAvis d'utilisateur - 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. Consulter l'avis complet