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    Sushi Simplicity: Making Mouth-Watering Sushi at Home (Paperback) By (author) Miyuki Matsuo

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    DescriptionAmerica loves sushi. Whether on TV, with such shows as Iron Chef or No Reservations, the biggest names in cooking have shown their appreciation for the dish. But Sushi Simplicity goes beyond the mere sushi roll by showing potential chefs how to make nigiri and oshi-zushi (pressed sushi) dishes with ease. With Sushi Simplicity Miyuki Matsuo details the secrets of sushi making. Preperation is simple, but the presentation is what makes sushi a favorite amongst foodies and casual eaters. By mastering a few techniques you two can can make nearly 80 visually appealing dishes, as seen across East Asia.


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  • Full bibliographic data for Sushi Simplicity

    Title
    Sushi Simplicity
    Subtitle
    Making Mouth-Watering Sushi at Home
    Authors and contributors
    By (author) Miyuki Matsuo
    Physical properties
    Format: Paperback
    Number of pages: 80
    Width: 184 mm
    Height: 216 mm
    Thickness: 6 mm
    Weight: 200 g
    Language
    English
    ISBN
    ISBN 13: 9781939130075
    ISBN 10: 1939130077
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FPJ
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    B&T Modifier: Subject Development: 43
    Ingram Subject Code: CW
    Libri: I-CW
    BIC subject category V2: WBN
    Ingram Theme: CULT/JAPANS
    DC22: 641.82
    Warengruppen-Systematik des deutschen Buchhandels: 24540
    BISAC V2.8: CKB029000, CKB076000
    BIC subject category V2: 1FPJ
    LC subject heading:
    B&T Approval Code: A97406020
    BISAC V2.8: CKB048000
    LC subject heading:
    DC23: 641.82
    LC classification: TX724.5.J3 M366 2013
    Illustrations note
    FULL COLOR
    Publisher
    Vertical Inc.
    Imprint name
    Vertical Inc.
    Publication date
    12 November 2013
    Publication City/Country
    New York
    Author Information
    After spending years developing menus for cafes and delis for a major food service company, Miyuki Matsuo decided to break free of the prepared food industry and work independently. Since 2005 she has worked as a food coordinator and culinary researcher, writing recipes and columns on food for magazines, television and cookbooks. In her many books Ms Matsuo has covered a range of cuisines and gastonomic delights. Her books include topics such as: beer, salads, smoothies and family meals. Sushi Simplicity is her first translated work.