Sushi: Taste and Techniques | Kimiko Barber, Hiroki Takemura

Sushi: Taste and Techniques | Kimiko Barber, Hiroki Takemura | Good one. I recomend it.

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Sushi: Taste and T...

	Sushi: Taste and Techniques Kimiko Barber, Hiroki Takemura DK ADULT, 2002 - 256 pages average customer review:based on 13 reviews view larger image
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highly recommended

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.

Buy it!

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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Good one. I recomend it.

Excelent book with lot of pictures to show the final result.

A Grand Sushi Book for Amateurs and beyond

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.

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Fantastic Resource for Sushi Lovers!

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!

SUSHI: TASTE AND TECHNIQUE by Kimiko Barber and Hiroki Takemura

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.

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reviews: page 1, 2, 3

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