Sushi : food for the eye, the body & the soul

Ole G. Mouritsen ; graphic design and photography Jonas Drotner Mouritsen ; water colours Tove Nyberg ; translation and adaptation to English Mariela Johansen

"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.

「Nielsen BookData」より

[目次]

  • MENU Sushi - the Eye, the Brain, the Body, and the Soul Sushi and Zen What is sushi? * Life, Food, and Molecules The molecular building blocks of life Sensory perception * 'Something from the Sea and Something from the Mountains' Fruit de mer: fish and shellfish The plants of the sea: algae and seaweed Soybeans: tofu, shoyo, and miso Rice, rice wine, and rice vinegar Condiments in Japanese cooking * Storage and Preservation Fish and shellfish Tsukemono - the art of pickling * Tools, Preparations, and Presentation Tools for sushi Preparation of sushi Arrangement and presentation * Sushi a la Carte The ordinary The peculiar * Side Dishes and Accessories Accessories Soups and salads Desserts with green tea * At the Table and at the Bar How to eat sushi Cha - Japanese green tea * Facts Japanese terms Scientific terms Webliography - sushi on the web Bibliography Lists of recipes and illustrations * Index

「Nielsen BookData」より

この本の情報

書名 Sushi : food for the eye, the body & the soul
著作者等 Mouritsen, Ole G.
Johansen, Mariela
Nyberg, Tove
Mouritsen, Jonas Drotner
書名別名 寿司
出版元 Springer
刊行年月 c2009
ページ数 xxi, 330 p.
大きさ 26 cm
ISBN 9781441906175
NCID BB00355594
※クリックでCiNii Booksを表示
言語 英語
原文言語 デンマーク語
出版国 アメリカ合衆国
この本を: 
このエントリーをはてなブックマークに追加

このページを印刷

外部サイトで検索

この本と繋がる本を検索

ウィキペディアから連想