Synopses & Reviews
In The Story of Sushi journalist Trevor Corson provides a lively tour of the culture of sushi in Americaandndash;andndash;from the chefs who prepare sushi to the multifarious creatures that compose it. He escorts the reader behind the sushi bar, through an extensive threeandndash;month course at the California Sushi Academy in Los Angeles where he spent a semester shadowing the founder of the Academy and a select group of master chefs and their trainees and experienced first hand what's involved in becoming "a naturalist with a knife." In Corson's words, "People see sushi chefs working behind the sushi bar and think that's what they do. Customers never see the many hours of prep work that go into getting the sushi bar set up in the first place. Master sushi chefs require knowledge of anatomy and life cycles of the creatures to know what creatures to serve at what time of year and how to break them down from their natural, whole state. All this happens in the kitchen in the afternoon. I take the reader inside that world and show them the skills required. It's much more than just slicing blocks of fish and making rolls and nigiri."
As the story of the chefs and trainees unfolds, he describes the different types of organisms that compose sushi, their behavior, biology, evolutionary origins, ecological niches, and nutritional properties. He discusses the seasonal progression of the organisms and explores the techniques by which they're harvested, including what's the best time for harvesting and why. He then provides a history of sushi's origins and evolution in Japan and its transplantation to the United States via Los Angeles, and most compellingly, considers the future of sushi in America, revealing why the best sushi chefs of the future will most likely not be Japanese and male.
After reading The Story of Sushi, readers will return to their favorite sushi restaurants equipped with a new sense of wonder at the animals and plants on the plate, and a new expertise in how best to appreciate them.
Review
“Since sushi has become so popular in America, [Trevor Corsons book] The Zen of Fish is now as relevant to the average American diner as other popular works of food-related journalism like Eric Schlossers ‘Fast Food Nation or Michael Pollans ‘The Omnivores Dilemma.” Solares Hill Key West
Review
“A quirky, humanistic and mostly non-linear approach to the story of sushi. . . . poetic . . . beautiful.” San Francisco Chronicle
Review
“A fascinating story, blending science, politics and history . . . the writing is vivid.” USA Today on The Secret Life of Lobsters
Review
“Trevor Corsons reverence for all things from the sea is palpable. In his new book The Zen of Fish he takes you on a fascinating journey into the world of sushi. The story he relates is rich in detail, thoroughly engaging, simply a pleasure to get lost in.” Eric Ripert, executive chef and co-owner of Le Bernardin, and author of & #8220;A Return to Cooking & #8221; and & #8220;Le Bernardin Cookbook: Four-Star Simplicity. & #8221;
Review
“Corson serves up a savory blend of history and science along with a satisfying course of lobster and human behavior.” Boston Herald on The Secret Life of Lobsters
Review
“Rarely has a Westerner written so knowledgeably, or entertainingly, about the subject. . . . The reader emerges not only enlightened but a much better sushi eater. New York Times
Review
“A meticulously reported account. . . . Corson proves a master at providing a non-stop banquet of tasty morsels sure to delight anyone who has taken a seat at a sushi bar.” Seattle Post-Intelligencer
Review
“The Zen of Fish is a pleasure to read, entertaining and informative, with compelling characters and fascinating history, all told in an easy and natural voice. Excellent food journalism.” Michael Ruhlman, author of The Soul of a Chef
Review
“One of the best things you can enjoy without melted butter.” Natural History magazine
Review
Editors Choice; “An often amusing history.” New York Times Book Review
Review
Illuminating new book... Time Out New York
Review
“Authoritative, often amusing, chapters on sushi history, marine biology and the physiognomy of taste. While the students hack away at mackerel, Corson serves up bite-size explanations. . . . His chapter on rice, a subject that Americans take for granted, is itself worth the price of the book.” New York Times Book Review
Review
“Riveting . . . Corson beautifully intersperses the drama with lessons about the history and science of each fish . . . along with the rice and wasabi. . . . The combination of culinary insights and personal drama makes for one of the more compelling food-themed books in recent years.” Publishers Weekly (starred review)
Review
“[The reporting] technique creates an immediate (and lasting) respect for the authors narrative purity. . . . Corson also possesses a touch of the poetic.” San Francisco Chronicle Book Review
Review
Corson leaves no detail unexplained, and true food nerds will appreciate his rigor....fascinating....youll still be lining up to order your favorite snack, but with renewed appreciation. Penthouse
Review
“Lively. . . . vivid mixture of history, science, and personal anecdotes.” Los Angeles Times
Review
“The Zen of Fish” tells us everything we could possibly want to know about every aspect of sushi. Boston Globe
Review
“Corson garnishes the tale with plenty of interesting tidbits. . . . Sushi fans may devour the information in The Zen of Fish.” Wall Street Journal
Review
“Modest, unpretentious, and personalit offers the familiar comfort of an omakase lunch…” Entertainment Weekly
Synopsis
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,
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.
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. 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. 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. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling.
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.
Synopsis
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.
About the Author
The author of The Secret Life of Lobsters, Trevor Corson has studied philosophy in China, resided in Buddhist temples in Japan, and worked on commercial fishing boats off the Maine coast. He has written for the Atlantic Monthly and the New York Times and is the only "sushi concierge" in the United States. He lives in New York City.