Sushi Taste and Technique
Make mouth-watering sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique.
With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates.
Foolproof recipes and beautiful photographs make Japanese cooking simple. This edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect sushi every time.
Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends.
Previous edition ISBN 9781405373388
Kimiko Barber is a noted Japanese cookery writer based in London. She is a contributor to The Financial Times, among others, and enjoys teaching her native cuisine. Hiroki Takemura trained as a sushi chef in Osaka, the food capital of Japan. After working in various top restaurants in the UK and US, he led the opening of Nobu in London as head chef. He now works in Istanbul.