| Sushi Contributor(s): Nagayama, Kazuo (Author), Tajima, Kazuhiko (Designed by), Yoda, Hiroshi (Photographer) |
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ISBN: 4756241344 ISBN-13: 9784756241344 Publisher: Pie International OUR PRICE: $26.96 Product Type: Paperback Published: April 2012 |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Japanese - Photography | Subjects & Themes - Food - Cooking | Specific Ingredients - Seafood |
| Dewey: 641.595 |
| Physical Information: 0.8" H x 5.5" W x 8.2" (1.01 lbs) 144 pages |
| Themes: - Cultural Region - Japanese |
| Descriptions, Reviews, Etc. |
| Publisher Description: Sushi is food without equal. It is known both as an internationally-beloved delicacy and a Japanese treasure. Edomae Sushi, the variety most commonly seen in America today, features a delicious blend of raw fish, vinegar, and cooked rice. In addition to these ingredients, harmony and balance are essential. From the fish selection and rice preparation down to the tea with which it is served, every detail counts. Renowned sushi chef Kazuo Nagayama's own personal recipes are presented here with exquisitely photographed examples that provide a glimpse into the painstaking art that goes into making each piece that is sure to leave the reader salivating Sushi is arranged by season reflecting the availability of the main ingredients and includes thoughtful descriptions and informational graphics. |
Contributor Bio(s): Yoda, Hiroshi: - Hiroshi Yoda: Photographer. He moved to London in 1961 and studied photography at the Guildford School of Art, the London College of Communication, and David Montgomery's studio. His photography has appeared in such publications as British Vogue, Harper's Bazaar, Queen, Flair, and the Observer.Tajima, Kazuhiko: - Kazuhiko Tajima: Art director. After working as a creative director for Shiseido, one of the most established cosmetic companies in Japan, he began working as an independent art director in 2005.Nagayama, Kazuo: - Kazuo Nagayama: Shushi chef. After he graduated from Waseda University in Tpkyo, he returned home to run the family business, Harumi Sushi, and successfully launched a second location in Ginza followed by a third shop in Shimbashi in 1977, where he currently works. |
