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The book of sushi

Author: 立花, 譲, ; Kinjirō Ōmae; Yuzuru Tachibana
Publisher: Tokyo ; New York : Kōdansha International, 1988, ©1981.
Edition/Format:   Print book : English : 1st pbk. edView all editions and formats
Database:WorldCat
Summary:
Discusses regional variations and nutritional benefits of sushi, sushi making and design, the selection of fish, and the training necessary to become a sushi chef.
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Document Type: Book
All Authors / Contributors: 立花, 譲, ; Kinjirō Ōmae; Yuzuru Tachibana
ISBN: 0870118668 9780870118661
OCLC Number: 18925025
Notes: Includes index.
Description: 127 pages : illustrations (some color) ; 26 cm
Responsibility: Kinjirō Ōmae, Yuzuru Tachibana ; foreword by Jean-Pierre Rampal.

Abstract:

Discusses regional variations and nutritional benefits of sushi, sushi making and design, the selection of fish, and the training necessary to become a sushi chef.

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Linked Data


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