Sushi : Taste & Technique

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Master sushi making at home - delicious results for minimal effort. "Sushi: Taste and Technique" is the quintessential book for any sushi lover telling you all you need to know about this delicious and healthy cuisine. From makizushi and hand rolls to vegetarian versions, master techniques and learn trade secrets from Hiroki Takemura, previously head chef at London's Nobu, and Asian fusion specialist Kimiko Barber. Discover how to locate the freshest ingredients, use the right equipment and appreciate the art of sushi making. Step by steps and beautiful photographs demonstrate how you can make sushi at home with minimal effort using authentic and foolproof techniques that succeed every time. The book also includes a handy fish identification guide detailing over 20 kinds of fish and shellfish and how to prepare them. And for those more interested in eating, there are also essential tips on sushi etiquette. Elegant, compact yet comprehensive: "Sushi: Taste and Technique" is a must for anyone serious about sushi.

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  • Paperback | 256 pages
  • 171 x 218 x 19mm | 637g
  • Dorling Kindersley Ltd
  • DK
  • LondonUnited Kingdom
  • English
  • col. Illustrations
  • 1405373385
  • 9781405373388
  • 186,441

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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 running his own restaurant in London's Knightsbridge.

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