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Sushi: Taste & technique (Anglais) Broché – 1 août 2011

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Présentation de l'éditeur

Master sushi making at home - delicious results for minimal effortSushi: Taste and Technique is the quintessential book for any sushi lover telling you all you need to know about this delicious and healthy cuisine. From makizushi and hand rolls to vegetarian versions, master techniques and learn trade secrets from Hiroki Takemura, previously head chef at London's Nobu, and Asian fusion specialist Kimiko Barber.Discover how to locate the freshest ingredients, use the right equipment and appreciate the art of sushi making. Step by steps and beautiful photographs demonstrate how you can make sushi at home with minimal effort using authentic and foolproof techniques that succeed every time. The book also includes a handy fish identification guide detailing over 20 kinds of fish and shellfish and how to prepare them. And for those more interested in eating, there are also essential tips on sushi etiquette.Elegant, compact yet comprehensive: Sushi: Taste and Technique is a must for anyone serious about sushi.

Biographie de l'auteur

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 running his own restaurant in London's Knightsbridge.

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Couverture | Copyright | Table des matières | Extrait | Index
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Amazon.com: 75 commentaires
136 internautes sur 138 ont trouvé ce commentaire utile 
AWESOME. 21 novembre 2002
Par Mrs.G - Publié sur Amazon.com
Format: Relié
This book is maybe too much for the beginning sushi lover (more pun than truth), but certainly a neccessary choice for the avid connisseur. Not only are the pictures, recipes and descriptions astounding, but they offer some insight into the lesser discussed topics, such as: how to serve up Octopus fresh, or how to cut your fresh fish for sushi. DIFFERENT kinds of fish - flat fish, makrel, tuna, it's all in here.
I have a good collection of sushi books, and this by far outranks them all. I first began to appreciate sushi in the mid 80's, began making it for myself in the 90's and these days I fine tune my interest. I highly recommend this book. If you are unsure, teeter-tottering, or considering getting this as a gift for someone else - doubt no more. This baby rocks. ;)
56 internautes sur 57 ont trouvé ce commentaire utile 
Gorgeous Photography and Helpful Steps in Pictures 17 mai 2004
Par Rebecca of Amazon - Publié sur Amazon.com
Format: Relié
If you only buy one book about Sushi, this would be my recommendation. Not only do you learn all the basic techniques, there are detailed instructions and full-color pictures to show you every major step in the entire process.

This book also has a section on the history of sushi, information on the utensils, ingredients and fish used to make sushi. You will learn to make scattered, stuffed, pressed, rolled and hand-formed sushi.

A special section also describes etiquette, problems and solutions and information on the sushi bar experience. A directory of sushi bars and a great index complete the package.

Look for bonito fish flakes and kombu to order with this book. Amazon sells both and you need those basic ingredients to make the stock and rice. If you can't find them at your local market this book also has a list of Japanese retailers and fish suppliers. Also look for Dried Seaweed in sheets and a bamboo rolling mat.

~The Rebecca Review
40 internautes sur 43 ont trouvé ce commentaire utile 
Superb -- true to DK form! 18 septembre 2002
Par jumpy1 - Publié sur Amazon.com
Format: Relié
Wow -- this book is not just for sushi, but for seafood technique, period. Full of color photos, with, for instance, several different species of fish shown with dotted lines as a cutting guide ... a glossary of japanese terms, how to prepare the usual condiments (also shown in color photographs). I just want to keep this around as a reference! Or, maybe that's just an excuse?
15 internautes sur 15 ont trouvé ce commentaire utile 
Great book of how too, with awsome pictures 4 janvier 2004
Par fiannor - Publié sur Amazon.com
Format: Relié
I only have 2 or 3 books on sushi, and so far this one is the best. Great pictures, easy uncomplicated directions that work, and a really broad range of sushi types and the many ways to prepare it. The fish and shellfish pictures are realy good, with directional lines overlayed to show you where to cut. The book is set up well and easy to navigate. And has the best and quickest sushi rice recipe i've found in books and on the net. I nailed the rice on my first try.
There's allot more in the book than just Sushi. There are so many recipe's for other dishes served at Sushi resturants, you'd have to be in Japan to see them all.
Awsome book.
8 internautes sur 8 ont trouvé ce commentaire utile 
Buy it! 5 février 2006
Par Anne-Marie - Publié sur Amazon.com
Format: Relié
The photos in this book are beautiful and inspiring. I cannot read it without wanting to make sushi.

Contents include under these major categories:




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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