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Displaying 1 to 10 of 393

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


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:13  Date:2007 - 2014


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:12  Date:2002 - 2017



by:Yoshii, Ryuichi

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

Editions:35  Date:1998 - 2010


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


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

by:Mouritsen, Ole G.

Explains the scientific underpinnings of sushi and offers insights into the cultural history of the food.

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


The complete book of sushi

by:Dekura, Hideo

"From traditional hand-rolled sushi to the modern sushi in a bowl, The Complete Book of Sushi will show you how to make these elegant dishes with ease. It also provides information on the history and benefits of sushi, as well as how to use sushi-making tools; cook perfect sushi rice; cut vegetables and decorations; and select fresh fish and other ingredients."--Jacket.

Editions:8  Date:2004 - 2006


Sushi for dummies

by:Strada, Judi

Presents instructions on making sushi, covering such topics as equipment and tools, ingredients, sushi types, and techniques, and includes more than fifty-five recipes and information on sushi manners.

Editions:10  Date:2004 - 2013


Displaying 1 to 10 of 393