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02123aam a2200313 i 4500 001 97F73936E32E11EDB38E8FA33FECA4DB 003 SILO 005 20230425010051 008 220119s2022||||||||||||||||||||||||eng|u 020 $a 4805317132 020 $a 9784805317136 035 $a (OCoLC)1292704924 040 $d TxAuBib $e rda $d SILO 100 1 $a Takahashi, Jun,. 245 14 $a The art and science of sushi : $b a comprehensive guide to ingredients, techniques and equipment / $c technical director, Jun Takahashi ; supervisor, Hidemi Sato ; text, Mitose Tsuchida. 264 1 $a Tokyo : $b Tuttle Publishing, $c 2022. 300 $a 224 pages : $b color illustrations ; $c 26 cm. 500 $a Includes index. 505 $a A brief history of sushi -- Sushi toppings -- Seasonality of seafood in Japan -- Fisheries map -- The sushi counter -- The science of sushi (Part 1): Seafood & how to prepare it -- The science of sushi (Part 2): Rice, vinegar & other ingredients -- The art of sushi: Shaping, slicing & presentation. 520 $a "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"-- $c Publisher's description. 541 $d 20230130. 650 $a Sushi. 650 $a Cooking, Japanese. 655 7 $a Cookbooks. 700 $a SatÅ, Hidemi. 700 $a Tsuchida, Mitose, $d 1966- 941 $a 1 952 $l XHPD657 $d 20230425012105.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=97F73936E32E11EDB38E8FA33FECA4DBInitiate Another SILO Locator Search