The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.

He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. The zen of fish by Trevor Corson, 2007, HarperCollinsPublishers edition, in English - 1st ed. With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. In this richly reported story, journalist Trevor Corson shadows several American sushi novices and a master Japanese chef, taking the reader behind the scenes as the students strive to master the elusive art of cooking without cooking. Favorite Crustacean Trevor Corson books that will come up with the money for you worth, acquire the agreed best seller. When a twenty-year-old woman arrives at America's first sushi-chef training academy in Los Angeles, she is unprepared for the challenges ahead: knives like swords, instructors like samurai, prejudice against female chefs, demanding Hollywood customers-and that's just the first two weeks. Corson follows Kate and her classmates through a grueling 12 week course as they struggle under the demands of their instructors and their. There is the struggle of Kate Murray, an aspiring sushi chef studying at the California Sushi Academy.

Everything you never knew about sushi-its surprising origins, the colorful lives of its chefs, the bizarre behavior of the creatures that compose it-is revealed in this entertaining documentary account by the author of the highly acclaimed The Secret Life of Lobsters. The Zen of Fish, by Trevor Corson, illuminates the world of sushi by weaving two stories together.

The Zen of Fish by Trevor Corson