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Equipo de técnicas de ingredientes de libro guía The Art & Science of Sushi-
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USD62,00
Aproximadamente57,68 EUR
- ¡Cómpralo ya!Equipo de técnicas de ingredientes de libro guía The Art & Science of Sushi
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Ubicado en: Japan, Japón
Entrega:
Entrega prevista entre el mar. 25 jun. y el mar. 2 jul. a 43230
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30 días para devoluciones. El comprador paga el envío de la devolución. Ver detalles- Más información sobre devoluciones
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- 100% de votos positivos
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N.º de artículo de eBay:385317391229
Última actualización el 28 mar 2024 06:12:29 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- 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
Acerca de este producto
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
Descripción del artículo del vendedor
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:385317391229
Última actualización el 28 mar 2024 06:12:29 H.EspVer todas las actualizacionesVer todas las actualizaciones
Envío y manipulación
Ubicación del artículo:
Japan, Japón
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Todo el mundo
Excluye:
Apartado de correos, APO/FPO, Afganistán, Albania, Alemania, América del Sur, Andorra, Arabia Saudí, Armenia, Azerbaiyán, Bahréin, Bangladés, Bermudas, Bielorrusia, Bosnia-Herzegovina, Brunéi, Bulgaria, Bután, Camboya, Centroamérica y Caribe, China, Chipre, Estonia, Federación Rusa, Fiji, Georgia, Gibraltar, Grecia, Groenlandia, Guam, Guernsey, India, Iraq, Irlanda, Islas Cook, Islas Marshall, Islas Salomón, Israel, Jersey, Jordania, Kazajistán, Kirguistán, Kiribati, Kuwait, Laos, Letonia, Liechtenstein, Lituania, Luxemburgo, Líbano, Macedonia, Maldivas, Malta, Micronesia, Moldavia, Mongolia, Montenegro, México, Mónaco, Nauru, Nepal, Niue, Omán, Pakistán, Palaos, Papúa Nueva Guinea, Polinesia Francesa, Qatar, República de Croacia, Samoa, Samoa Americana, San Pedro y Miquelón, Serbia, Sri Lanka, Svalbard y Jan Mayen, Tayikistán, Turkmenistán, Turquía, Tuvalu, Ucrania, Uzbekistán, Vanuatu, Vaticano, Wallis y Futuna, Yemen, África
| Envío y manipulación | A | Servicio | Entrega*Consulta las notas de entrega |
|---|---|---|---|
| USD20,00 (aprox. 18,61 EUR) | Estados Unidos | Standard Shipping from outside US | Entrega prevista entre el mar. 25 jun. y el mar. 2 jul. a 43230 |
| Tiempo de manipulación |
|---|
| Normalmente, se enviará en un plazo de 6 días laborables desde que se haga efectivo el pago. |
| Impuestos |
|---|
| Puede que se apliquen impuestos durante el pago y envío. Más informaciónMás información sobre el pago de impuestos en las compras de eBay. |
Impuesto de ventas del artículo 385317391229
Impuesto de ventas del artículo 385317391229
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Registrado como vendedor profesional
Votos de vendedor (567)
0***t (316)- Votos emitidos por el comprador.
Mes pasado
Compra verificada
Lovely book in a smaller format rather than a Coffee Table book.
k***n (107)- Votos emitidos por el comprador.
Mes pasado
Compra verificada
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)- Votos emitidos por el comprador.
Mes pasado
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Was packaged super well and secure and had no real issues when it came to
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