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The zen of fish : the story of sushi, from Samurai to supermarket

Author: Trevor Corson
Publisher: New York : HarperCollinsPublishers, ©2007.
Edition/Format:   Print book : English : 1st edView all editions and formats
Database:WorldCat
Summary:
"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."--Jacket.
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Document Type: Book
All Authors / Contributors: Trevor Corson
ISBN: 9780060883508 0060883502
OCLC Number: 76939924
Description: ix, 372 pages ; 24 cm
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.
Responsibility: Trevor Corson.

Abstract:

"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."--Jacket.

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The Zen of Fish - Trevor Corson

by kevinyezbick (WorldCat user published 2008-02-07) Very Good Permalink
In terms of recorded history, the emergence of sushi as a culinary delight in the United States is still a relatively recent phenomenon. Sushi's surging popularity has propelled it from hot spot metropolitan sake bars into local grocery store cooling bins. The story of sushi, however, reaches back much...
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