Sushi : taste and technique
Barber, Kimiko2002
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A guide to sushi etiquette and customs, with a unique fish identification guide detailing over 20 kinds of fish and how to prepare them. The text tells the whole story of sushi, from origins and basics to making and eating. It demonstrates that sushi can be made at home with minimum fuss.
Main title:
Sushi : taste and technique / Kimiko Barber and Hiroki Takemura ; photography by Ian O'Leary.
Imprint:
London : Dorling Kindersley, 2002.
Collation:
256 p. : col. ill. ; 23 cm.
Notes:
Includes index.
ISBN:
9780751336993 (hbk)
Dewey class:
641.5952641.5952641.595
Local class:
641.5952
Language:
English
Subject:
BRN:
1405266
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