Sushi : Taste and Technique

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This title 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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  • Hardback | 256 pages
  • 170 x 220 x 24mm | 798.32g
  • Dorling Kindersley Ltd
  • DK
  • LondonUnited Kingdom
  • English
  • 450 colour photographs
  • 0751336998
  • 9780751336993
  • 340,515

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"beautifully illustrated" and "explains everything you need to know about sushi ingredients, even sushi etiquette". Decanter

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About Kimiko Barber

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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