Sushi: Taste and Technique

Dorling Kindersley Limited, 1 août 2011 - 256 pages
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.

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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À propos de l'auteur (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.

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