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EbookBell Team
5.0
108 reviews
ISBN 10: 1441906177
ISBN 13: 9781441906175
Author: Ole G Mouritsen
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.
1. Sushi and Zen
2. What is Sushi?
3. Life, Food & Molecules (Front Matter)
4. The Molecules of Life
5. Sensory Perception
6. “Something from the Sea & Something from the Mountains” (Front Matter)
7. ‘The Fruit of the Sea’: Fish and Shellfish
8. ‘Plants from the Sea’
9. Soybeans: Tofu, Shōyu, and Miso
10. Rice, Rice Wine, and Rice Vinegar
11. Spices in Japanese Cuisine
12. Storage & Conservation (Front Matter)
13. Fish and Shellfish
14. Tsukemono – The Art of Pickling
15. Tools, Preparation & Presentation (Front Matter)
16. Tools for Making Sushi
17. Preparation of Sushi
18. Arrangement and Presentation
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Tags: Ole G Mouritsen, Sushi, Food
