Sushi: Taste and Technique

Sushi: Taste and Technique


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

List price $23.39

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  • Publisher: DK
  • Format: Hardback | 256 pages
  • Dimensions: 173mm x 218mm x 25mm | 798g
  • Publication date: 26 September 2002
  • Publication City/Country: London
  • ISBN 10: 0751336998
  • ISBN 13: 9780751336993
  • Illustrations note: 450 colour photographs
  • Sales rank: 336,380

Product description

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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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.

Review quote

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