The Art and Science of Sushi

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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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