Sushi: Taste and Technique - Hardcover

Barber, Kimiko; Takemura, Hiroki

Hardcover

ISBN 10: 1465429840 ISBN 13: 9781465429841

Publisher: DK, 2017

Synopsis

An updated classic guide to creating a variety of delicious and beautiful sushi, including bowls, omelettes, and sandwiches.

Learn how to make your favorite sushi rolls at home or discover a new recipe in the updated Sushi: Taste and Technique. This classic guide to making a variety of homemade Japanese sushi features traditional rolls plus the latest trends, including modern sushi bowls, omelets, and burritos.

Detailed step-by-step photographs and foolproof recipes by Kimiko Barber and Hiroki Takemura help you master the knife skills and hand techniques you need to prepare perfect sushi and sashimi, from authentic pressed, rolled, and stuffed sushi to a sushi sandwich. Reference the fish and shellfish guide to learn how to select and cut the appropriate meat for your sushi, and get the best recommendations for your desired meal.

Read about the history of sushi, make sure you have the appropriate utensils in your home and make sure they are being used correctly, and learn the proper etiquette for serving and eating sushi.

Elevate your home menu with Sushi: Taste and Technique, a beautiful and in-depth reference guide to everything sushi.

About this title

About the Author

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.

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.

Edition details

• Publisher: DK
• Publication date: 2017
• Language: English
• ISBN 10: 1465429840
• ISBN 13: 9781465429841
• Binding: Hardcover
• Number of pages: 256