Sushi: Food for the Eye, the Body and the Soul by Ole G. Mouritsen

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Notes about this book

  • mjes on August 23, 2021

    Avocado with wasabi (pg 242) avocado coated with a wasabi-lemon sauce and sprinkled with furikake. Another example of how perfect the simple Japanese salads are.

  • mjes on August 23, 2021

    Cucumber with seaweed (pg 26) uses wakame and a simple slightly sweetened rice vinegar - soy sauce dressing. A simple salad that illustrates all I love about Japanese salads.

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  • ISBN 10 1441906177
  • ISBN 13 9781441906175
  • Published Sep 01 2009
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Springer-Verlag New York
  • Imprint Springer-Verlag New York Inc.

Publishers Text

'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. 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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