Product Description

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.

Product Details

• Amazon Sales Rank: #80429 in Books
• Published on: 2002-09-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 256 pages

From Library Journal
Although training is required to become a master sushi chef like Takemura, who first presided over London's Nobu and has worked at New York's Nobu, one can make versions of the dish at home. Together with Barber, who teaches Japanese and Asian fusion cooking, Takemura provides dozens of color photographs that show how to prepare step by step "scattered," stuffed, pressed, rolled, and hand-formed sushi. In addition, there are chapters on eating at a sushi bar and proper etiquette-helpful for anyone intimidated by the very idea-along with a section of basics covering equipment, ingredients, and techniques (the chapters on preparing fish would be useful to anyone who cooks it). The book concludes with a glossary, an international restaurant guide, and a listing of mail-order/online sources. This unique book is recommended for most collections.
Copyright 2002 Reed Business Information, Inc.

About the Author
Kimiko Barber teaches and cooks Japanese and Asian fusion cooking. After receiving formal training in Japan, Hiroki Takemura was chef at Nobu in New York and the head sushi chef at Nobu in London. He is currently planning to open his own restaurant.

Customer Reviews

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.

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!

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.