The zen of fish : the story of sushi, from Samurai to supermarket / Trevor Corson.
Material type: TextPublisher: New York : HarperCollinsPublishers, [2007]Copyright date: ©2007Edition: First editionDescription: ix, 372 pages ; 24 cmContent type:- text
- unmediated
- volume
- 0060883502
- 9780060883508
- 641.692 22
- TX747 .C772 2007
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.
There are no comments on this title.