Bibliograph

The art and science of sushi, a comprehensive guide to ingredients, techniques and equipment, technical director, Jun Takahashi ; supervisor, Hidemi Sato ; text, Mitose Tsuchida ; English translation by Makiko Itoh

Type

Label

The art and science of sushi, a comprehensive guide to ingredients, techniques and equipment, technical director, Jun Takahashi ; supervisor, Hidemi Sato ; text, Mitose Tsuchida ; English translation by Makiko Itoh

Language

eng

Illustrations

illustrationsmaps

Index

index present

Literary Form

non fiction

Main title

The art and science of sushi

Oclc number

1292731055

Responsibility statement

technical director, Jun Takahashi ; supervisor, Hidemi Sato ; text, Mitose Tsuchida ; English translation by Makiko Itoh

Sub title

a comprehensive guide to ingredients, techniques and equipment

Summary

"Discover everything there is to know about sushi! Sushi has taken the world by storm. Now, brilliant young Tokyo-based sushi chef Jun Takahashi wants to share his love and scientific knowledge of sushi-making with the world! His mastery of all things sushi is unparalleled and will appeal to professional chefs and sushi amateurs alike. With the help of gorgeous color photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and Mitose Tsuchida, cover the full range of sushi-making topics--from the biology and scientific composition of the ingredients, to the techniques sushi chefs learn over years of difficult training, to basic recipes for Tokyo-style sushi rice, sauces, condiments, and side dishes"--, Publisher's description

Table Of Contents

A brief history of sushi -- Sushi toppings -- Seasonality of seafood in Japan -- Fisheries map -- The sushi counter -- The science of sushi (Part 1): Seafood & how to prepare it -- The science of sushi (Part 2): Rice, vinegar & other ingredients -- The art of sushi: Shaping, slicing & presentation

Classification