The Story of Sushi: An Unlikely Saga of Raw Fish and Rice (P.S.) - Tapa blanda

Illuminating new book...--Time Out New York

"One of the best things you can enjoy without melted butter."--Natural History magazine

"A fascinating story, blending science, politics and history . . . the writing is vivid."--USA Today on The Secret Life of Lobsters

"Trevor Corson's 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 "A Return to Cooking" and "Le Bernardin Cookbook: Four-Star Simplicity."

"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

"A quirky, humanistic and mostly non-linear approach to the story of sushi. . . . poetic . . . beautiful."--San Francisco Chronicle

"Since sushi has become so popular in America, [Trevor Corson's book] The Zen of Fish is now as relevant to the average American diner as other popular works of food-related journalism like Eric Schlosser's 'Fast Food Nation' or Michael Pollan's 'The Omnivore's Dilemma.'"--Solares Hill Key West

Editor's Choice; "An often amusing history."--New York Times Book Review

"Corson garnishes the tale with plenty of interesting tidbits. . . . Sushi fans may devour the information in The Zen of Fish."--Wall Street Journal

"Lively. . . . vivid mixture of history, science, and personal anecdotes."--Los Angeles Times

Traces the experiences of several sushi novices, a master Japanese chef, and one of the pioneers who brought sushi to America to chronicle the history of sushi in the West, in a natural and culinary tour that also profiles the biology of sushi animals. Reprint. 50,000 first printing.