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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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 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.
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Descripción Prentice Hall, 2007. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P110135017777