ENG: The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment
Sushi has taken the world by storm and in this book, brilliant young Tokyo sushi chef Jun Takahashi provides a unique look at how traditional Tokyo-style sushi is made, including the history of sushi, knife use, methods used by professional sushi chefs, and more.
- Published by Tuttle Publishing
- 208 pages
- Size: 10" x 8"
- Language: English
- Product #: JT154
- Code: NWS