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Sushi

Taste & technique

Kimiko Barber - Author
Hiroki Takemura - Author

£12.99

Winner of a Bronze Ladle Award in the 2003 Jacob's Creek World Food Media Awards.
Step-by-step recipe instructions provide everything you need to prepare and eat sushi at home

Awards

Andre Simon Memorial Fund Book Award :Shortlist 2002

Introduction

For the food lover who enjoys sushi bars and restaurants, or the adventurous cook keen to make exquisite morsels of sushi at home, this is an exciting new contemporary reference.

Sushi Taste and Technique demostrates how to make sushi at home with minimal effort. It explains the preparation of authentic ingredients and sets out the techniques for assembling traditional, vegetarian and fushion sushi in unrivalled photographs. For those more interested in eating, there are also essential tips on sushi etiquette. Throughout, the complementary talents of Kimiko Barber and Hiroki Takemura ensure clarity of expression and perfect execution.

• Create perfect scattered, stuffed, pressed, rolled and hand-formed sushi from traditional, vegetarian and fusion recipes, following simple step-by-step instructions
• Master sushi etiquette to maximise your enjoyment of this exciting cuising
• Learn the master's techniques and trade secrets from Hiroki Takemura, previously head chef at London's Nobu, and Asian fusion specialist Kimiko Barber

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Press reviews

"beautifully illustrated... explains everything you need to know about sushi ingredients, even sushi etiquette". Decanter July 04

“...its lucid step-by-step phtographs will have you reaching for the rolling mat."
The Independent

“...will make you want to give your eating habits an overhaul."
Food Illustrated

“Why buy those tasteless conveyor belt supermarket boxes when you can sushi so easily yourself?."
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