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Learn to COOK - Sushi: Taste and Techniques
![Sushi: Taste and Techniques]()
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List Price: $26.67
Our Price: $19.00
Your Save: $ 7.67 ( 29% )
Availability: Usually ships in 24 hours
Manufacturer: Prentice Hall
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Average Customer Rating: 
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Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9780135017777
ISBN: 0135017777
Label: Prentice Hall
Manufacturer: Prentice Hall
Number Of Items: 1
Number Of Pages: 160
Publication Date: 2007-10-30
Publisher: Prentice Hall
Studio: Prentice Hall
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Editorial Reviews:
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A guide to sushi etiquette and customs, with a unique fish identification guide detailing over 20 kinds of fish and how to prepare them. The text tells the whole story of sushi, from origins and basics to making and eating. It demonstrates that sushi can be made at home with minimum fuss.
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Spotlight customer reviews:
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Customer Rating:
Summary: SUSHI: TASTE AND TECHNIQUE by Kimiko Barber and Hiroki Takemura
Comment: Sushi: Taste and Technique is Kimiko Barber's and Hiroki Takemura's guide to preparing, presenting and eating sushi. The book is thoroughly illustrated, and features photography by Ian O'Leary on nearly every page.
Sushi is thorough in every area. It gives a brief history of sushi, and information on the equipment and ingredients for sushi preparation. There are simple, easy-to-follow recipes on how to prepare sushi ingredients like omelets and soboro, and there is amazing coverage of the different fish, squid, octopi and oysters used for sushi, and how to cut and prepare each of them. The book also gives very detailed instructions on how to assemble scattered, stuffed, pressed, rolled, and hand-formed sushi. The book concludes with information on eating at a sushi bar, sushi etiquette, and other tidbits.
If you're looking for a book on sushi, it's hard to imagine one better than this.
Customer Rating:
Summary: Fantastic Resource for Sushi Lovers!
Comment: My family and I found this at a local farmers' market in the book and magazine section and put it in the cart. We then went around picking out the fish, rice and other items we would need to make sushi using the recipes found inside. For a group of people who had never made sushi before, this book made it approachable and within our reach.
The etiquette and background information make it even more valuable, as we've learned things from the book that we take with us when we go to sushi restaurants. Highly recommended!
Customer Rating:
Summary: A Grand Sushi Book for Amateurs and beyond
Comment: I am a semi-professional chéf. I saw this book in a friend's library and fell in love with it. I bought one myself recently and found it even better as I read it. I highly recommend it.
I have 2 more sushi (at home) books in my library. They are also quite good but this one is superior. Detailed descriptions, beautiful pictures and perfect knowledge. There's no need for another sushi book.
Also, congratulations to DK publishing and authors Kimiko Barber & Hiroki Takemura on such a masterpiece.
Customer Rating:
Summary: Good one. I recomend it.
Comment: Excelent book with lot of pictures to show the final result.
Customer Rating:
Summary: Buy it!
Comment: The photos in this book are beautiful and inspiring. I cannot read it without wanting to make sushi.
Contents include under these major categories:
-Basics
-Making
-Eating
The best part is the simple and clean photography, especially of the fish which the show what they look like both whole (scales and all) to cut up.
The "pressed sushi" section is my favorite, very impressive!
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