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Displaying 1 to 10 of 427

Jiro dreams of sushi

by:Gelb, David, 1983-

The 85-year-old Jiro Ono is considered by many to be the world's greatest sushi chef. He is the proprietor of a 10-seat sushi-only restaurant inauspiciously located in a Tokyo subway station. Despite its humble appearances, it is the first restaurant of its kind to be awarded a prestigious 3-star Michelin review, and sushi lovers from around the globe make repeated pilgrimages, calling months in advance and shelling out top dollar for a coveted seat at Jiro's sushi bar.

Editions:36  Date:2011 - 2014  Rating:Rating: PG; for mild thematic elements and brief smoking.  Genre(s):Documentary films, Nonfiction films, Nonfiction films, Biography, Biographical films


Sushi : taste and technique

by:Barber, Kimiko

Explains the history and culture surrounding sushi, offers advice for preparing and eating sushi, and includes recipes for items such as Tokyo-style sushi, sun-dried tomato and mozzarella sushi, and hand-rolled sushi.

Editions:18  Date:2002 - 2017  Genre(s):Cookbooks, Cookbooks


Hiromi's hands

by:Barasch, Lynne

"A biography of Hiromi Suzuki, a Japanese American girl who, with her father's guidance, defies tradition and trains to become a sushi chef at her family's restaurant in New York City"--Provided by publisher.

Editions:4  Date:2006 - 2015  Type:Juvenile  Genre(s):Juvenile works, Biography, Picture books


The sushi economy : globalization and the making of a modern delicacy

by:Issenberg, Sasha

"A combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization's dynamics, this book traces sushi's journey from Japanese street snack to global delicacy. The Sushi Economy takes you through the stalls of Tokyo's massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi - in Canada. Issenberg then follows sushi's evolution in America, exploring how it became LA's favorite food. You're taken behind the sushi bar with Chef Nobu Matsuhisa, whose distinctive travels helped define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market."--Jacket.

Editions:14  Date:2007 - 2014


The zen of fish : the story of sushi, from Samurai to supermarket

by:Corson, Trevor

"In this richly reported documentary Corson, journalist and author of "The Secret Life of Lobsters," shadows several American sushi novices as well as a master Japanese chef to give readers an in-depth, behind-the-scenes look at the elusive art of cooking without cooking."--Jacket.

Editions:6  Date:2007



by:Yoshii, Ryuichi

Collects both traditional and contemporary recipes for sushi, including sashimi, mai-zushi, futomaki-zushi, and temai-zushi.

Editions:33  Date:1998 - 2010


Sushi : food for the eye, the body & the soul

by:Mouritsen, Ole G.

"Sushi is a food that nourishes the body, enriches the brain, and is a delight for the eye. Sushi is a healthy food, in which the quality of the raw ingredients, the taste, the chemical composition, the physical texture, and the aesthetic presentation are inseparable entities. Sushi is a food where the pleasure taken in its preparation and the artistry of the presentation are just as important to the whole experience as the meal itself. Sushi encompasses passion, science, and well-being. Sushi is Zen'. A lifetime's interest in, and fascination with, the central place of sushi in Japanese culinary culture animates this book in which Ole Mouritsen shares with the reader both his passion for it and his knowledge of its scientific underpinnings. In the last few decades, sushi has established itself as an important contributor to international cuisine and is slowly making its way into the home kitchen. Based on his own experience as an amateur chef, the author offers inspiring insights into how one can easily create an enjoyable, harmonious meal, how to choose and prepare raw ingredients, which techniques and tools to use, and how to arrange and present the various dishes"--EBL.

Editions:23  Date:2009 - 2013


The book of sushi

by:Ōmae, Kinjirō, 1910-

Discusses regional variations and nutritional benefits of sushi, sushi making and design, the selection of fish, and the training necessary to become a sushi chef.

Editions:17  Date:1981 - 1995


Sushi, the global catch

by:Hall, M. S. (Mark S.)

In this meticulously researched documentary, filmmaker Mark Hall traces the origins of sushi in Japan to its status today as a cuisine that has spawned a lucrative worldwide industry. This explosion in demand for sushi over the past 30 years has brought with it problems of its own, as fish stocks have steadily depleted, threatening the balance of the ocean's ecosystems. Through extensive interviews with prominent industry representatives and environmental activists, Hall carefully presents the various solutions being proposed to the vexing issue of overfishing. Winner of the Special Jury Prize at the 2011 Seattle International Film Festival, Sushi: The Global Catch raises some pressing questions that all sushi lovers should seek to address.

Editions:11  Date:2011 - 2014  Rating:Rating: Not rated.  Genre(s):Documentary films, Feature films, History, Nonfiction films, Nonfiction films


A visual guide to sushi-making at home

by:Sone, Hiro

Thia is the first authoritative, visual, stylish, how-to guide for making sushi at home. This handbook includes popular sushi, sashimi and sushi-style recipes by the Japanese-born and classically trained chef and owner of San Francisco's Ame restaurant. The book profiles 65 fish and other key ingredients of sushi, covers sustainability, explains sushi styles, teaches basic beverage pairing and includes how-to sequences showing the fundamentals of sushi making in detail. There are 50 additional recipes for basics, such as dashi, nigiri, different types of rolls, and sushi bowls.

Editions:5  Date:2014  Genre(s):Cookbooks, Cookbooks


Displaying 1 to 10 of 427