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    Sushi: Taste and Technique (Hardback) By (author) Kimiko Barber, By (author) Hiroki Takemura, By (photographer) Ian O'Leary, Created by Dorling Kindersley Publishing

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    DescriptionThis 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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  • Full bibliographic data for Sushi: Taste and Technique

    Sushi: Taste and Technique
    Authors and contributors
    By (author) Kimiko Barber, By (author) Hiroki Takemura, By (photographer) Ian O'Leary, Created by Dorling Kindersley Publishing
    Physical properties
    Format: Hardback
    Number of pages: 256
    Width: 175 mm
    Height: 218 mm
    Thickness: 23 mm
    Weight: 703 g
    ISBN 13: 9780789489166
    ISBN 10: 0789489163

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1FPJ
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    B&T Modifier: Geographic Designator: 69
    DC22: 641.5952
    LC subject heading:
    B&T Modifier: Subject Development: 08
    B&T Modifier: Geographic Designator: 46
    LC subject heading:
    BISAC V2.8: CKB076000
    DC21: 641.5952
    B&T Approval Code: A97406020
    LC subject heading:
    BISAC V2.8: CKB048000
    LC subject heading: ,
    LC classification: TX747 .B327 2002
    Thema V1.0: WBN
    Thema geographical qualifier V1.0: 1FPJ
    Dorling Kindersley Inc
    Imprint name
    Publication date
    01 September 2002
    Publication City/Country
    New York, NY
    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.