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The zen of fish : the story of sushi, from Samurai to supermarket / Trevor Corson.

By: Material type: TextTextPublisher: New York : HarperCollinsPublishers, [2007]Copyright date: ©2007Edition: First editionDescription: ix, 372 pages ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0060883502
  • 9780060883508
Subject(s): DDC classification:
  • 641.692 22
LOC classification:
  • TX747 .C772 2007
Contents:
Week 1 -- 1. Sushi school -- 2. Eating to live -- 3. Mold -- Week 2 -- 4. Taste of the sea -- 5. Like the vomit of a drunkard -- 6. Seven gods in every grain -- 7. L.A. story -- 8. Battle of the sexes -- 9. Hollywood showdown -- Weeks 3, 4, and 5 -- 10. Chef's choice -- 11. Inside the roll -- 12. Putting on the squeeze -- 13. Fast food -- 14. American style -- 15. Show time -- 16. Fruits of the sea -- 17. Blood and guts -- 18. Eat the pie -- 19. Big test -- Week 6 -- 20. Sushi nation -- 21. Manhood of shrimp -- 22. Getting fishy -- 23. Raw deal -- 24. Mackerel gal -- 25. Russian roulette -- 26. Tastes like chicken -- 27. Mango love -- 28. Comedy club --
Week 7 -- 29. Long good-bye -- 30. From freshwater -- 31. Congratulations fish -- 32. Unleash the beast -- 33. Flatfish -- 34. Old glory -- 35. Spy kids -- Week 8 -- 36. Sea snakes -- 37. Tentacles of the deep -- 38. Giant clam -- 39. Final fish -- 40. Carving the mountain -- 41. Sushi kung fu -- 42. Mortal combat -- 43. Drunken master -- Weeks 9 and 10 -- 44. Eggs and ovaries -- Weeks 11 and 12 -- 45. Last dance -- 46. Deli -- 47. Sushi master -- 48. Pizza party -- Epilogue -- 49. Homecoming -- One year later -- Appendix : How to eat sushi -- Acknowledgments -- Source notes -- Glossary of selected Japanese terms -- Bibliography -- Index.
Review: "In this richly reported documentary Corson, journalist and author of "The Secret Life of Lobsters," shadows several American sushi novices as well as a master Japanese chef to give readers an in-depth, behind-the-scenes look at the elusive art of cooking without cooking."--BOOK JACKET.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.692 COR (Browse shelf(Opens below)) 1 Available A401138B

Includes bibliographical references (pages 345-362) and index.

Week 1 -- 1. Sushi school -- 2. Eating to live -- 3. Mold -- Week 2 -- 4. Taste of the sea -- 5. Like the vomit of a drunkard -- 6. Seven gods in every grain -- 7. L.A. story -- 8. Battle of the sexes -- 9. Hollywood showdown -- Weeks 3, 4, and 5 -- 10. Chef's choice -- 11. Inside the roll -- 12. Putting on the squeeze -- 13. Fast food -- 14. American style -- 15. Show time -- 16. Fruits of the sea -- 17. Blood and guts -- 18. Eat the pie -- 19. Big test -- Week 6 -- 20. Sushi nation -- 21. Manhood of shrimp -- 22. Getting fishy -- 23. Raw deal -- 24. Mackerel gal -- 25. Russian roulette -- 26. Tastes like chicken -- 27. Mango love -- 28. Comedy club --

Week 7 -- 29. Long good-bye -- 30. From freshwater -- 31. Congratulations fish -- 32. Unleash the beast -- 33. Flatfish -- 34. Old glory -- 35. Spy kids -- Week 8 -- 36. Sea snakes -- 37. Tentacles of the deep -- 38. Giant clam -- 39. Final fish -- 40. Carving the mountain -- 41. Sushi kung fu -- 42. Mortal combat -- 43. Drunken master -- Weeks 9 and 10 -- 44. Eggs and ovaries -- Weeks 11 and 12 -- 45. Last dance -- 46. Deli -- 47. Sushi master -- 48. Pizza party -- Epilogue -- 49. Homecoming -- One year later -- Appendix : How to eat sushi -- Acknowledgments -- Source notes -- Glossary of selected Japanese terms -- Bibliography -- Index.

"In this richly reported documentary Corson, journalist and author of "The Secret Life of Lobsters," shadows several American sushi novices as well as a master Japanese chef to give readers an in-depth, behind-the-scenes look at the elusive art of cooking without cooking."--BOOK JACKET.

Machine converted from AACR2 source record.

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