The Book of Sushi, Kinjiro Omae, Yuzuru Tachibana
Discussions of basic ingredients that enter into sushi: the market, chef’s training, sushi design, nutrition, history, fish varieties. Lots of information for such a small book. Copyright 1981, first edition, first printing, hardcover, full-color, 127 pages, condition very good (there’s a long inscription, to me, on the inside of the cover)
Discussions of basic ingredients that enter into sushi: the market, chef’s training, sushi design, nutrition, history, fish varieties. Lots of information for such a small book. Copyright 1981, first edition, first printing, hardcover, full-color, 127 pages, condition very good (there’s a long inscription, to me, on the inside of the cover)
Discussions of basic ingredients that enter into sushi: the market, chef’s training, sushi design, nutrition, history, fish varieties. Lots of information for such a small book. Copyright 1981, first edition, first printing, hardcover, full-color, 127 pages, condition very good (there’s a long inscription, to me, on the inside of the cover)