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 овщем 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 Автор Тревор Корсон Trevor Corson.  Эта книгаИздательство: HarperCollins, 2007 г Твердый переплет, 384 стр ISBN 0060883502 Язык: Английский.