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.

Avis des internautes - Rédiger un commentaire

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

Avis 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 Review

Avis 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

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