Sushi: Taste and Techniques Author: Visit Amazon's Kimiko Barber Page | Language: English | ISBN:
0789489163 | Format: PDF
Sushi: Taste and Techniques Description
From Library Journal
Although training is required to become a master sushi chef like Takemura, who first presided over London's Nobu and has worked at New York's Nobu, one can make versions of the dish at home. Together with Barber, who teaches Japanese and Asian fusion cooking, Takemura provides dozens of color photographs that show how to prepare step by step "scattered," stuffed, pressed, rolled, and hand-formed sushi. In addition, there are chapters on eating at a sushi bar and proper etiquette-helpful for anyone intimidated by the very idea-along with a section of basics covering equipment, ingredients, and techniques (the chapters on preparing fish would be useful to anyone who cooks it). The book concludes with a glossary, an international restaurant guide, and a listing of mail-order/online sources. This unique book is recommended for most collections.
Copyright 2002 Reed Business Information, Inc.
Review
"beautifully illustrated" and "explains everything you need to know about sushi ingredients, even sushi etiquette". Decanter
--This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
- Hardcover: 256 pages
- Publisher: DK ADULT; 1st edition (September 1, 2002)
- Language: English
- ISBN-10: 0789489163
- ISBN-13: 978-0789489166
- Product Dimensions: 8.9 x 7 x 0.9 inches
- Shipping Weight: 1.6 pounds (View shipping rates and policies)
Sushi: Taste and Techniques Preview
Link
Please Wait...