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Sushi: Food for the Eye, the Body & the Soul (Anglais) Relié – 1 septembre 2009

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Descriptions du produit

Revue de presse

This book, beautifully illustrated with photographs and original watercolours, is a celebration of the zen of sushi as a gastronomic art form and should be enjoyed by any reader who shares the author's passion for sushi... --Chemistry World, December 2009

Présentation de l'éditeur

"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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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: 14 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
The Sushi Book You've Been Waiting For 15 décembre 2009
Par Jeremy Emmerson - Publié sur Amazon.com
Format: Relié
This is the best sushi book I have ever seen, heady words I know, but just to quantify, it's not until page 153 that the topic of preparation begins. The preceding 152 pages focus the traditions, equipment and ingredients of the world's most simple, yet complex cuisine...
5 internautes sur 5 ont trouvé ce commentaire utile 
Amazing book on sushi 23 avril 2010
Par Yukari Sakamoto - Publié sur Amazon.com
Format: Relié
A professor of biophysics at the University of Southern Denmark, Ole G. Mouritsen has penned the most extensive and authoritative book--dare I say encyclopedia?--on sushi to date. This weighty tome is packed with more information than most readers will ever need. Yet that's exactly where it shines. The author's curiosity and passion about fish is evident throughout. Perhaps most notable is that, unlike other sushi books written by non-Japanese, the information about seafood is factually correct. Sushi will educate readers on all aspects of fish--texture, taste and how they are served. Packed with photos and illustrations (by the author's son), this comprehensive guide also includes information on other dishes at the sushi counter, from the rice and vinegar used to make the shari to the green tea that ends the meal. With an extensive glossary and a rich bibliography, Sushi will find its way onto the bookshelves of chefs and foodies the world over. After consuming this work, readers themselves should be given a PhD in sushi.
1 internautes sur 1 ont trouvé ce commentaire utile 
The Best and Most Comprehensive Sushi Book in English 18 août 2010
Par S. Rhodes - Publié sur Amazon.com
Format: Relié
I love this book. It is incredible. It goes into everything from basic preparation and tools, to lore and science. My favorite book by far as far as sushi is concerned.
About this book 20 mars 2012
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
This book is fantastic, covering the health, history, tools, ingredients, culture, and methods used in sushi making. The *only* reason why I gave this book 4 out of 5 stars is because the recipe section I thought was lacking. They go over all the basics, and really encourage you to create your own recipes, but I was hoping to find, in addition to the basics, all the common restaurant maki recipes. Knowing all the ingredients, I'm sure I could easily replicate restaurant dishes (with practice), but I was hoping to find everything in one place.

Would definitely buy this book again though, if I lost it.
2 internautes sur 3 ont trouvé ce commentaire utile 
Sushi 1 février 2010
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
You need a science degree, preferably in chemistry, to understand the technical jargon but skipping the high tech content does not diminish the books excellence in understanding Sushi. Illustrations are beautiful. Having degrees in chemistry and having lived in Japan, I enjoyed the book at several levels.
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