The Art and Science of Sushi
A Comprehensive Guide to Ingredients, Techniques and Equipment
$55.92
- Hardcover
224 pages
- Release Date
14 November 2022
Summary
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 colour photos and informative charts and diagrams, Takahashi and his two co-authors, Hidemi Sato and …
Book Details
| ISBN-13: | 9784805317136 |
|---|---|
| ISBN-10: | 4805317132 |
| Author: | Hidemi Sato, Jun Takahashi, Mitose Tsuchida |
| Publisher: | Tuttle Publishing |
| Imprint: | Tuttle Publishing |
| Format: | Hardcover |
| Number of Pages: | 224 |
| Release Date: | 14 November 2022 |
| Weight: | 1.09kg |
| Dimensions: | 30mm x 264mm x 202mm |
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What They're Saying
Critics Review
“Though only 30 years old, Jun Takahashi is already a phenomenon. He trained at Kanesaka and Saito, and his otsumami small plates are stunning and creative.”– Conde Nast Traveler
“Though only 30 years old, Jun Takahashi is already a phenomenon. He trained at Kanesaka and Saito, and his otsumami small plates are stunning and creative.” —Conde Nast Traveler
“The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment is a simply beautiful culinary volume that will provide fascinating insights into the world of Japan’s iconic national dish. […] a pleasure to browse through, prepare menus with, and is a highly recommended addition to personal, professional, and community library cookbook collections.” —Midwest Book Review
“A carefully curated and deliciously styled reference work that’s appropriate for public and academic libraries. Readers will enjoy this gastronomic delight of food science, Japanese cuisine, and its cultural aspects.” —Library Journal
About The Author
Hidemi Sato
Jun Takahashi has been fascinated with cooking since childhood. While only 30 years old, he has been described as a “phenomenon” by Conde Nast Traveler. After graduating at the top of his class from a culinary academy, he decided to perfect his craft in a single area and to become a leading sushi chef. After training at Sushi Saito Academy, in 2014 he opened Sushi Takahashi in the Ginza district in Tokyo. The restaurant has a casual, accessible vibe and its inventive appetizers and delicately flavored sushi make it extremely popular. Takahashi lives in Japan.
Hidemi Sato is a trained dietician and holds a doctorate in food science. After graduating from Yokohama International University, she worked in the culinary equipment industry for nine years. She then completed her Masters and PhD at Ochanomizu University and has written several books on the topic of food science. Sato currently resides in Japan.
Mitose Tsuchida graduated from Hiroshima University and then received her PhD from Ochanomizu University. She worked as an editor at the Japanese food magazines Speciality Cooking and Culinary Kingdom before becoming a freelancer. She writes and edits books on a wide variety of food subjects.
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