Sushi, food for the eye, body and the soul

July 2010

Friends, allow me to introduce you to a show-stopper of a sushi book.

It sounds kinda complicated; Swedish writer, pens Japanese cookbook for the US market, but, the result - Ole G. Mouritsen's Sushi, food for the eye, body and the soul translates flawlessly.

To say the book is thorough is an understatement, let me put it into perspective, Sushi is around 320 pages long, but, it is not until page 153 that we break ground on the preparation of sushi. The proceeding pages background the subject from history to herbs, rice to rituals, seaweed to sake - get the picture?

The heart of the matter - the preparation of sushi and the fish used, is well covered, suitable paragraphs of text, not too long and not too short (rather chef friendly). My only compliant I that I would have loved to see instructional photographs, or at least some, included rather than just images of the uncut fish and the finished product.

The closing chapters cover "the rest of the menu"; soups, seaweed, sake, and a few sweet treats, a suitable finish to such a tasty book.

Review By: Jeremy Emmerson

Sushi, food for the eye, body and the soul
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