Time Life, 1998, Hardback in dust wrapper.
Illustrated by way of: Colour Photographs;
From the cover: "Traditional Japanese sushi is fresh, healthy, low in fat, and aesthetically pleasing.
Sushi is an art form in Japan, and professional chefs can study for years before they are considered masters, but chef Ryuichi Yoshii reveals how easy it is to make a wide variety of sushi and sashimi at home in this wonderfully practical book.
Yoshii explains the history and health benefits of sushi and takes a close look at the various sushi making tools as well as some of the more exotic ingredients he uses. He then goes on to demonstrate, using step-by step instructions and photographs, the fundamentals of preparing sushi, such as how to make the perfect sushi rice, how to select fresh fish, and how to cut vegetables and decorations.
The recipes are all easy to follow and are suitable for both beginners and more experienced sushi cooks. Filled with elegant and stylish photographs, this beautifully designed book is a must for any cookery collection."
Very Good+ — in Very Good+ Dust Wrapper.
Pictorial boards.
111 pages. Index. 9¾" x 9¼".
This book will be listed, sooner or later, for £6.50 on my delightful website... (added to my Cookery — Japanese category.) but get 50% off buying from my blog... below...
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