Sushi

Sushi : Taste and Technique

By (author) Kimiko Barber , By (author) Hiroki Takemura , By (photographer) Ian O'Leary

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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
  • 26 Sep 2002
  • Dorling Kindersley Ltd
  • DK
  • London
  • English
  • 450 colour photographs
  • 0751336998
  • 9780751336993
  • 339,502

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Author Information

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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Review quote

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

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