""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
chef
Clio Restaurant, Uni Sashimi Bar, Boston
""Congratulations on writing such an aesthetically beautiful,
informative and inspiring book. ... I shall not hesitate to
recommend your book to those colleagues, who like me, are
fascinated by Sushi and who will surely be captivated, like me,
turning every page.""
Dr. Ian C. Forster, April, 2011
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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