ENG: The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment 54525-081 Bottom: 28"

Name: ENG: The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment 54525-081 Bottom: 28"
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Bottom: 28"

paired with high quality US findings

ISBN: 9784805316467

The front of the jacket displays the person’s rank

ENG: The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment 54525-081 Bottom: 28"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 of sushi, knife use, methods used by professional sushi chefs, and more. Published by Tuttle Publishing 208 pages Size: 10" x 8" Language: English Product #: JT154 Code: NWS

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