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File Format | PDF
File Size | 33.5 MB
Pages | 324
Language | English
Category | Baking
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Description: 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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Sushi: Food for the Eye, the Body and the Soul
Download | Free
