Sushi book recommendation from an ex-Sushi Chef
There's clearly a lot of interest in Sushi here, because sushi chefs have, and make great use of, badass cutlery!
I just feel sometimes like suggesting people read this book(I'm looking at you, Oivind), so I figured I'd share with everyone.
It's called Zen of Fish by Trevor Corson.
It's an easy read, very casual documentary style, but EXTREMELY informative, on the nature, variety, customs, history and some science of Sushi and Sashimi. It's also a pretty dang accurate look into the lives of working Sushi Chefs(which is very tradition based, but still lots of :theline:)!
Check it out!