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    The Complete Book of Sushi (Hardback) By (author) Hideo Dekura, By (author) Brigid Treloar, By (author) Ryuichi Yoshii

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    DescriptionThe Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, being low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease. The Complete Book of Sushi features a wide variety of recipes for: * Sushi rolls * Nigiri-zushi * Molded sushi * Hand-rolled sushi * Vegetarian sushi * Chirashi-zushi * Wrapped sushi * Shushi rice in fired-tofu bags * Sushi in a bowl * New sushi * Drinks, sauces and side dishes


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    Title
    The Complete Book of Sushi
    Authors and contributors
    By (author) Hideo Dekura, By (author) Brigid Treloar, By (author) Ryuichi Yoshii
    Physical properties
    Format: Hardback
    Number of pages: 240
    Width: 242 mm
    Height: 286 mm
    Thickness: 32 mm
    Weight: 1,378 g
    Language
    English
    ISBN
    ISBN 13: 9781845430665
    ISBN 10: 1845430662
    Classifications

    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FPJ
    Warengruppen-Systematik des deutschen Buchhandels: 14000
    BIC subject category V2: WBN
    DC22: 641.5952
    BIC subject category V2: 1FPJ
    BISAC V2.8: CKB048000
    Thema V1.0: WBN
    Illustrations note
    full colour illustrations throughout
    Publisher
    Apple Press
    Imprint name
    Apple Press
    Publication date
    30 September 2005
    Publication City/Country
    Hove
    Author Information
    Born in Tokyo, Hideo Dekura learned the arts of Japanese cuisine from his father in their family's restaurant. Hideo heads a successful catering and cooking consulting company and lectures at a culinary school. Brigid Treloar has been working as a writer, food stylist, consultant and cooking instructor for twenty years. She also advises many food companies on product and recipe development, food styling and photography. Ryuichi Yoshii trained to be a sushi chef in Tokyo before moving to Australia in 1993. He recently opened his own restaurant in Sydney and is well known for his adventurous cooking style.