Sushi: Taste and Technique

Dorling Kindersley, 2002 - 256 pages
Sushi taste and techniqueis the only sushi book that tells the whole story: how to make, serve and eat this fresh, fast and healthy food, whether you're at home or dining out. createany kind of sushi, from authentic makizushi to vegetarian and fusion fingerfood, following simple, step-by-step advice masterthe etiquette of eating sushi, such as soy dipping and when to use chopsticks learncutting-edge techniques and trade secrets from Hiroki Takemura, previously head chef at London's Nobu, and Asian fusion specialist Kimoko Berber A stylish addition to any bookshelf, this is a must for anyone serious about sushi.

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 (2002)

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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