Sushi: Taste and Technique
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Sushi: Taste and Technique

By (author) Kimiko Barber , By (author) Hiroki Takemura , By (photographer) Ian O'Leary , Created by Dorling Kindersley Publishing

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This beautifully illustrated guide will enable readers to master and appreciate the art of sushi. The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use the right equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi.

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  • Hardback | 256 pages
  • 175.26 x 218.44 x 22.86mm | 703.06g
  • 01 Sep 2002
  • DK Publishing
  • DORLING KINDERSLEY
  • New York
  • English
  • 0789489163
  • 9780789489166
  • 254,769

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Author Information

Kimiko Barber teaches and cooks Japanese and Asian fusion cooking. After receiving formal training in Japan, Hiroki Takemura was chef at Nobu in New York and the head sushi chef at Nobu in London. He is currently planning to open his own restaurant.

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