SUSHI Food for the eye, the body & the soul
"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 In recent decades, sushi has gon...
Đã lưu trong:
| Tác giả chính: | |
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| Định dạng: | Livre numérique |
| Ngôn ngữ: | Anglais |
| Được phát hành: |
New York, NY :
Springer US
2009.
Cham : Springer Nature |
| Truy cập trực tuyến: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Chú thích: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Sushi, food for the eye, the body & the soul, by Ole G. Mouritsen, New York, Springer, 2009, 1 vol. (xxi, 330 p.), 978-1-441-90617-5 • Sushi, Texte imprimé, 9781441906199 |
| Tóm tắt: | "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 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. |
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| Mô tả sách: | Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| số ISBN: | 9781441906182 |
| Truy cập: | Accès en ligne pour les établissements français bénéficiaires des licences nationales Accès soumis à abonnement pour tout autre établissement Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. chttps://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 |