Sushi: Taste and Technique

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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.

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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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