Yep, another sushi book. This one, The Zen of Fish, traces the history of sushi through the framework of a class at the California Sushi Academy. It's pretty good - interesting to get the history as well as the current state of sushi in America - how it differs from sushi in Japan, and how sushi chefs are trained here.
Book 64
So now when you go out, you can really tell the good sushi from the crap sushi, and not just by how it tastes? I thought the sushi in Japan was Quite different than how they make it here- no cream cheese or avocado there. :(
ReplyDelete:) Hee hee!