The Art and Science of Sushi
Sushi has taken the world by storm. 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 topic, 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.
Size: 26,5cm x 20cm x 2,5cm
Material: Paper and Card
224 Pages
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