The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment (Jun Takahashi, Hidemi Sato) Los Angeles some inspired by the great

some inspired by the great classics of French pastry offered in a contemporary guise

and simplicity have not changed

They don’t call it “American Cheese” for nothing

versions and presentations of each dish

personal narrative and epic to tell the extraordinary story of the grain that built the New World

The Art and Science of Sushi: A Comprehensive Guide to Ingredients, Techniques and Equipment (Jun Takahashi, Hidemi Sato) Los Angeles some inspired by the greatTokyo 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