The art and science of sushi : a comprehensive guide to ingredients, techniques and equipment
(Book)

Book Cover
Contributors
Satō, Hidemi, contributor.
Tsuchida, Mitose, 1966- contributor.
Itoh, Makiko, translator.
Published
Tokyo ; Tuttle Publishing, [2022].
ISBN
9784805317136, 4805317132
Physical Desc
208 pages : illustrations (chiefly color), color maps ; 27 cm
Status

Copies

LocationCall NumberStatus
Natick Bacon - Adult641.59 SUSHIChecked Out
Somerville - Adult641.5952 TAOn Shelf

More Details

Published
Tokyo ; Tuttle Publishing, [2022].
Format
Book
Language
English
ISBN
9784805317136, 4805317132

Notes

General Note
Includes index.
Description
"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
Language
Text in English, translated from the Japanese.

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Citations

APA Citation, 7th Edition (style guide)

Takahashi, J., Satō, H., Tsuchida, M., & Itoh, M. (2022). The art and science of sushi: a comprehensive guide to ingredients, techniques and equipment . Tuttle Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Jun Takahashi et al.. 2022. The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment. Tuttle Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Jun Takahashi et al.. The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment Tuttle Publishing, 2022.

MLA Citation, 9th Edition (style guide)

Takahashi, Jun, Hidemi Satō, Mitose Tsuchida, and Makiko Itoh. The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment Tuttle Publishing, 2022.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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