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portada Sushi: Food for the Eye, the Body & the Soul (en Inglés)
Formato
Libro Físico
Editorial
Idioma
Inglés
N° páginas
330
Encuadernación
Tapa Dura
Dimensiones
26.0 x 22.2 x 2.4 cm
Peso
1.07 kg.
ISBN
1441906177
ISBN13
9781441906175

Sushi: Food for the Eye, the Body & the Soul (en Inglés)

Ole G. Mouritsen (Autor) · Springer · Tapa Dura

Sushi: Food for the Eye, the Body & the Soul (en Inglés) - Mouritsen, Ole G.

Libro Físico

$ 42.180

$ 58.590

Ahorras: $ 16.410

28% descuento
  • Estado: Nuevo
  • Quedan 8 unidades
Origen: Estados Unidos (Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el Martes 06 de Agosto y el Martes 13 de Agosto.
Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Sushi: Food for the Eye, the Body & the Soul (en Inglés)"

"It is clear that serious research, as well as much imagination, went into every page. It has become my new 'go-to' bible when I need a shot of inspiration."Ken Oringer, internationally renowned and award-winning chefClio Restaurant, Uni Sashimi Bar, Boston"Congratulations on writing such an aesthetically beautiful, informative and inspiring book. ... I shall not hesitate to recommend your book to those colleagues, who like me, are fascinated by Sushi and who will surely be captivated, like me, turning every page."Dr. Ian C. Forster, April, 2011- - - In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it. Few have been more attuned to this remarkable transition than Ole G. Mouritsen, an esteemed Danish scientist and amateur chef who has had a lifelong fascination with sushi's central role in Japanese culinary culture. Sushi for the eye, the body, and the soul is a unique melange of a book. In it, Mouritsen discusses the cultural history of sushi then uses his scientific prowess to deconstruct and explain the complex chemistry of its many subtle and sharp taste sensations. He also offers insights from years of honing his own craft as a sushi chef, detailing how to choose and prepare raw ingredients, how to decide which tools and techniques to use, and how to arrange and present various dishes. Sushi is irresistible for both its simplicity and the hypnotic performance-art aspects that go into its preparation. With clear prose and straightforward instructions, Mouritsen looks at every facet of sushi in a book that is as accessible as it is informative, as useful as it is fun.

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El libro está escrito en Inglés.
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