Sushi: Taste and Techniques
by Hiroki Takemura, Kimiko Barber
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Book Summary Information
Author: Hiroki Takemura, Kimiko BarberPhotographer: Ian O'Leary
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2002-09-01
ISBN: 0789489163
Number of pages: 256
Publisher: DK ADULT
Book Reviews of Sushi: Taste and Techniques
Book Review: SUSHI: TASTE AND TECHNIQUE by Kimiko Barber and Hiroki Takemura
Summary: 5 Stars
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.
Summary of Sushi: Taste and Techniques
This beautifully illustrated guide will enable readers to master and appreciate the art of sushi.The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use the right equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi.
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