Sushi Taste and Technique - Kimiko Barber (Hardcover)

Kimiko Barber and Hiroki Takemura

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Product Details

Barcode
9780241301104
Department
Books
Released
3 Jul 2017
Supply Source
South Africa

Book

Authors
Kimiko Barber
Hiroki Takemura
Binding
Hardback
Publisher
Dorling Kindersley Ltd
Language
English
Number of Pages
256
Dimensions
210 x 148 x 148mm (670g)

Summary

Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique.

With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time.

Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends.

Previous edition ISBN 9781405373388

Non-Fiction

General Subject
Cookery Foreign
BISAC Subject 1
Cooking / Regional & Ethnic / Japanese
BISAC Subject 2
Cooking / Specific Ingredients / Seafood
BIC Classification 1
Cookery by ingredient
BIC Classification 2
Cooking with fish & seafood
Library Subject 1
Sushi
Dewey Classification
641.5952
Readership
General (US: Trade)

Author Bio

Kimiko Barber is a noted Japanese cookery writer based in London. She is a contributor to The Financial Times, among others, and enjoys teaching her native cuisine. Hiroki Takemura trained as a sushi chef in Osaka, the food capital of Japan. After working in various top restaurants in the UK and US, he led the opening of Nobu in London as head chef. He now works in Istanbul.