If you have ever wanted to know everything about sushi, and by everything, I mean right down to molecular information explaining why some fish muscles are white, while others are red, then this is the book you've been waiting for. The author, Ole Mouritsen, is a scientist and professor of biophysics at the University of Southern Denmark. He is also an elected fellow of the Danish Gastronomical Academy with a dedicated passion for sushi. The result is a beautiful book that would sit comfortably on a coffee table, on a shelf of textbooks at a culinary arts academy, or in the kitchen.
Instruction and technique make up only one part of the book. The origins and cultural history of sushi are examined, as well as a thorough guide to all the ingredients and tools used in sushi preparation. With an interest in presenting insights into the physical chemistry that is an integral part of food preparation, Mouritsen and his colleagues are groundbreakers in a field they call "gastrophysics". The author seeks to expose the chemical composition and physical textures that are at the base of healthy foods, and manages to do so without intimidating the reader.
