Sushi - Taste and technique

Kimiko Barber, Hiroki Takemura

Dorling Kindersley

2002

256 páginas

8h 32m

ISBN-13: 9780751336993

The most definitive and contemporary guide for sushi lovers and adventurous cooks to make sushi at home with minimal effort. It explains the preparation of authentic ingredients and sets out the techniques for assembling traditional, vegetarian and fusion sushi in unrivalled photographs. For those more interested in the eating, there are also essential tips on sushi etiquette. The book won the Bronze Award in Best Food Book category in Jacob’s Creek World Food Media Awards in 2002