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Sushi Paperback – November 1, 1983


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Product Details

  • Paperback: 96 pages
  • Publisher: Chronicle Books; First Edition edition (November 1, 1983)
  • Language: English
  • ISBN-10: 0877012385
  • ISBN-13: 978-0877012382
  • Product Dimensions: 0.4 x 8.6 x 7.9 inches
  • Shipping Weight: 10.4 ounces
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #365,535 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Mia Detrick grew up in Claremont California, and graduated from Pomona college with a degree in writing. She owns two stores, a clothing boutique and a flower shop, in Mill Valley, California.

Kathryn Kleinman is an award-winning photographer. She lives and works in Northern California.

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Customer Reviews

4.1 out of 5 stars
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Most Helpful Customer Reviews

14 of 14 people found the following review helpful By P. Lozar on March 17, 1998
Format: Paperback
For the sushi lover, this is erotica: scrumptious morsels, beautifully photographed and lovingly described. The author has eaten her way through an impressive variety of sushi, and her affection for her subject is evident throughout. However, the book is thin on practical guidance -- you won't find instructions on how to make sushi, or how to distinguish good sushi restaurants from those to be avoided at all costs. And it's dated: I haven't seen kobashira in a sushi bar for 10 years or so, after a contamination scare in Japan halted exports of this scallop. Still, the book is a pleasure to look at and to handle -- and I'm forever grateful to the author for introducing me to kohada.
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11 of 11 people found the following review helpful By A Customer on August 30, 1998
Format: Paperback
While this is not the book for those seeking instruction in the preparation of sushi, it is a wonderful book for those who enjoy eating sushi and sashimi in restaurants.
Mia Detrick describes the history and cultural context of sushi and the etiquette and tradition of the sushi bar so eloquently, that I could not postpone my next visit to one. Her descriptions of the varieties of sushi are detailed and provide useful information about the best seasons in which to order them. These descriptions are accompanied by fabulous photographs by Kathryn Kleinman.
This book is exactly what I needed and it has greatly enhanced my enjoyment of sushi.
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5 of 5 people found the following review helpful By StevenHB on February 23, 2003
Format: Paperback
One reviewer was disappointed because s/he obviously expected a cookbook. This book is not about preparing sushi (or sashimi) at home.
This is a beautiful book full of wonderful photographs and sushi history. It also traces the tradition of the sushi chef to that of the samurai warrior. A fascinating story.
Do get the book if you want to know more about this food tradition.
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3 of 3 people found the following review helpful By Charles on March 21, 2001
Format: Paperback
This is a guide book for Sushi, not a cookbook. It will help you to understand some of the history and etiquette of Sushi. It has wonderful pictures. The author has made a sincere effort to help you enjoy the Sushi adventure. In closing this is much better than a European guide book. Buy it and start your adventure.
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5 of 6 people found the following review helpful By A Customer on April 22, 1999
Format: Paperback
This book touches on many aspects of Japanese culture, as well as the making of sushi. It answers the questions: What is it?, Where can I get it?, How to eat it, How not to eat it, and also provides many pictures. A must buy!!
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2 of 2 people found the following review helpful By A Customer on October 31, 2001
Format: Paperback
this is a great, compact book that briefly, yet thoroughly covers what you might encounter in a sushi restaurant/bar including side items, condiments and beverages. nice photographs matched with detailed descriptions of the item describing textures, colors, flavors, when in/out of season, freshness, location and recommendations for the novice or connisseuer. the book covers history, etiquette and traditions of sushi eating and is also dispersed with interesting anecdotes of not-so traditional behavior in true japanese sushi bars. near the end of the book is a short overview of sushi knives and techniques, how to make your own vinegared rice, nigirizushi (sushi) and makizushi (rolls), nutrition, and common japanese sayings you might use in a sushi restaurant. i highly recommend this book to any enthusiast wanting a quick, entertaining lesson on sushi or for anyone wondering what that sea urchin roe they've always wanted to try tastes like.
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