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Guide de l'art et de la science des sushis ingrédients techniques équipement
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Prix :
62,00 $US
Environ84,96 $C
- Achat immédiatGuide de l'art et de la science des sushis ingrédients techniques équipement
Expédition :
Les objets provenant de l'étranger pourraient faire l'objet de frais d'administration douanière et de frais supplémentaires.
Lieu : Japan, Japon
Livraison :
Livraison prévue entre le mar. 25 juin et le mar. 2 juil. à 43230
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Numéro de l'objet eBay :385317391229
Dernière mise à jour : mars 28, 2024 01:12:29 HAEAfficher toutes les modificationsAfficher toutes les modifications
Caractéristiques de l'objet
- État
- Brand
- Tuttle Publishing
- ISBN
- 9784805317136
- Book Title
- Art and Science of Sushi : a Comprehensive Guide to Ingredients, Techniques and Equipment
- Publisher
- Tuttle Publishing
- Item Length
- 10 in
- Publication Year
- 2022
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1 in
- Genre
- Cooking
- Topic
- Specific Ingredients / Seafood, Regional & Ethnic / Japanese, Methods / Raw Food
- Item Weight
- 38 Oz
- Item Width
- 7.5 in
- Number of Pages
- 224 Pages
À propos de ce produit
Product Identifiers
Publisher
Tuttle Publishing
ISBN-10
4805317132
ISBN-13
9784805317136
eBay Product ID (ePID)
26057284119
Product Key Features
Book Title
Art and Science of Sushi : a Comprehensive Guide to Ingredients, Techniques and Equipment
Number of Pages
224 Pages
Language
English
Topic
Specific Ingredients / Seafood, Regional & Ethnic / Japanese, Methods / Raw Food
Publication Year
2022
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
38 Oz
Item Length
10 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2022-939760
Dewey Edition
23
Reviews
"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, "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, 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
Dewey Decimal
641.5952
Synopsis
Everything You Ever Wanted to Know About Sushi, 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 and culture of Japanese sushi, The types of seafood used, where they are caught, and how to prepare them, High-quality Japanese sushi knives - how to use them, The methods used by professional sushi chefs to form traditional nigiri sushi and sushi rolls, Step-by-step instructions for making sushi rice, tamagoyaki, marinated ginger and more, Diagrams and charts showing everything from the scientific composition of sushi ingredients to the cooking methods and implements used, Whether you're a professional chef, a lover of Japanese cuisine, or an avid sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish Book jacket., 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. The book's sections include lessons on how to: Find all types of seafood, such as eel, sea urchins, tuna, etc. Marinate fish with kombu seaweed. Cure fish with vinegar and sugar. Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container). Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat. Shuck and prepare clams, such as the Mirugai Clam. Identify vinegar varieties and soy sauces. Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying). Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet. Recipes for 23 different types of sushi. Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish., 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. The book's sections include lessons on how to: Find all types of seafood, such as eel, sea urchins, tuna, etc. Marinate fish with kombu seaweed. Cure fish with vinegar and sugar. Use and maintain high-quality Japanese sushi knives and an Ohitsu (a wooden rice container). Recognize the anatomy of a fish, different ways to cut a fish, and where to find the best meat. Shuck and prepare clams, such as the Mirugai Clam. Identify vinegar varieties and soy sauces. Prepare wasabi as well as grate, boil, and pickle ginger. Cook with heat and the differences between simmering (grilling) and dry-cooking (pan frying). Perfect traditional Japanese dishes, such as the tamago-yaki, Japanese Omelet. Recipes for 23 different types of sushi. Whether you're a professional chef, a casual lover of Japanese cuisine, or a sushi fanatic, this beautiful book will provide fascinating insights into the world of Japan's iconic national dish. '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
LC Classification Number
TX724.5.J3
Copyright Date
2022
ebay_catalog_id
4
Description de l'objet du vendeur
Le vendeur assume l'entière responsabilité de cette annonce.
Numéro de l'objet eBay :385317391229
Dernière mise à jour : mars 28, 2024 01:12:29 HAEAfficher toutes les modificationsAfficher toutes les modifications
Expédition et manutention
Lieu où se trouve l'objet :
Japan, Japon
Expédition :
Monde entier
Lieux exclus :
Case postale, Adresses militaires ou navales, Afghanistan, Afrique, Albanie, Allemagne, Amérique centrale et Caraïbes, Amérique du Sud, Andorre, Arabie saoudite, Arménie, Azerbaïdjan, Bahreïn, Bangladesh, Bermudes, Bhoutan, Biélorussie, Bosnie-Herzégovine, Brunéi Darussalam, Bulgarie, Cambodge, Chine, Chypre, Estonie, Fidji, Gibraltar, Groenland, Grèce, Guam, Guernesey, Géorgie, Inde, Irak, Irlande, Israël, Jersey, Jordanie, Kazakhstan, Kirghizistan, Kiribati, Koweït, Laos, Lettonie, Liban, Liechtenstein, Lituanie, Luxembourg, Macédoine, Maldives, Malte, Mexique, Micronésie, Moldavie, Monaco, Mongolie, Monténégro, Nauru, Nioué, Népal, Oman, Ouzbékistan, Pakistan, Palau, Papouasie-Nouvelle-Guinée, Polynésie française, Qatar, Russie, République de Croatie, Saint-Pierre-et-Miquelon, Samoa, Samoa américaines, Serbie, Sri Lanka, Svalbard et Jan Mayen, Tadjikistan, Turkménistan, Turquie, Tuvalu, Ukraine, Vanuatu, Wallis-et-Futuna, Yémen, État de la Cité du Vatican, Îles Cook, Îles Marshall, Îles Salomon
| Expédition et manutention | À | Service | Livraison*Voir les remarques sur la livraison |
|---|---|---|---|
| 20,00 $US (environ 27,40 $C) | États-Unis | Standard Shipping from outside US | Livraison prévue entre le mar. 25 juin et le mar. 2 juil. à 43230 |
| Délai de manutention |
|---|
| Expédition dans les 6 jours ouvrables après réception du paiement. |
| Taxes |
|---|
| Des taxes peuvent s'appliquer à la conclusion de la transaction. En savoir plusEn savoir plus au sujet du paiement de taxes sur les achats eBay. |
Taxe de vente pour cet objet (385317391229)
Taxe de vente pour cet objet (385317391229)
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Modalités de renvoi
| Après réception de l'objet, contactez le vendeur dans un délai de | Mode de remboursement |
|---|---|
| 30 jours | Remboursement |
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Évaluations comme vendeur (567)
0***t (316)- Évaluation laissée par l'acheteur.
Dernier mois
Achat vérifié
Lovely book in a smaller format rather than a Coffee Table book.
k***n (107)- Évaluation laissée par l'acheteur.
Dernier mois
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This transaction went perfectly. The picture arrived very professionally wrapped, in perfect shape, and right on schedule. Good communication throughout the process, too. I would definitely do business in the future with AJ Bookstore.
u***8 (1)- Évaluation laissée par l'acheteur.
Dernier mois
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Was packaged super well and secure and had no real issues when it came to
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