ISBN 9781742575308 is out of print and is currently unavailable, alternate formats (if applicable) are shown below.
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Sushi, Volume 6: Modern and Traditional Japanese Cuisine (Out of print)
| AUTHOR | Dekura, Hideo |
| PUBLISHER | New Holland Publishers (09/01/2014) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
This book covers how to make Sushi from the beginning. From Types of Sushi to make to the basics of ingredients and tools you will need to make your own Sushi.Hideo goes through in detail the essential ingredients you will need to have to make Sushi with how to cook the perfect rice. Also cutting up and working with raw fish and Seafood and how to mix certain ingredients together with herbs and spices. Also covering sauces and coloring for your sushi, this book has it all with 60 recipes.Hideo even goes through the basics of holding chopsticks and how to become a master at eating with chopsticks.
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Product Format
Product Details
ISBN-13:
9781742575308
ISBN-10:
1742575307
Binding:
Hardback or Cased Book (Sewn)
Content Language:
English
More Product Details
Page Count:
192
Carton Quantity:
10
Product Dimensions:
6.30 x 0.88 x 8.94 inches
Weight:
1.33 pound(s)
Feature Codes:
Index,
Price on Product,
Illustrated
Country of Origin:
US
Subject Information
BISAC Categories
Cooking | Regional & Ethnic - Asian
Cooking | Regional & Ethnic - Japanese
Cooking | Specific Ingredients - Rice & Grains
Dewey Decimal:
641.595
Descriptions, Reviews, Etc.
publisher marketing
This book covers how to make Sushi from the beginning. From Types of Sushi to make to the basics of ingredients and tools you will need to make your own Sushi.Hideo goes through in detail the essential ingredients you will need to have to make Sushi with how to cook the perfect rice. Also cutting up and working with raw fish and Seafood and how to mix certain ingredients together with herbs and spices. Also covering sauces and coloring for your sushi, this book has it all with 60 recipes.Hideo even goes through the basics of holding chopsticks and how to become a master at eating with chopsticks.
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Author:
Dekura, Hideo
Hideo was born in Yotsuya, Tokyo. His cooking training commenced in the family restaurants, where he learnt from his parents the principles of sushi and kappou-ryori food preparation, cooking and presentation that had been passed down through the generations of his family. At the same time he learnt the philosophy of Chakaiseki (the tea ceremony cuisine), Teikanryu Shodoo (calligraphy), Ikenobou-Ryuuseiha (flower arranging) and Hocho Shiki (cooking knife's ceremony) at the Shijyoushinryuu School
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List Price $14.99
Your Price
$14.84