Sushi: Taste and Techniques - Hardcover

Barber, Kimiko; Takemura, Hiroki

Hardcover

ISBN 10: 0135017777 ISBN 13: 9780135017777

Publisher: Pearson College Div, 2007

Synopsis

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.

About this title

About the Author:

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.

From Library Journal:

Although training is required to become a master sushi chef like Takemura, who first presided over London's Nobu and has worked at New York's Nobu, one can make versions of the dish at home. Together with Barber, who teaches Japanese and Asian fusion cooking, Takemura provides dozens of color photographs that show how to prepare step by step "scattered," stuffed, pressed, rolled, and hand-formed sushi. In addition, there are chapters on eating at a sushi bar and proper etiquette-helpful for anyone intimidated by the very idea-along with a section of basics covering equipment, ingredients, and techniques (the chapters on preparing fish would be useful to anyone who cooks it). The book concludes with a glossary, an international restaurant guide, and a listing of mail-order/online sources. This unique book is recommended for most collections.
Copyright 2002 Reed Business Information, Inc.

About this edition

• Publisher: Pearson College Div
• Publication date: 2007
• ISBN 10: 0135017777
• ISBN 13: 9780135017777
• Binding: Hardcover
• Edition number: 1
• Number of pages: 256