Corson covers close to 30 plants and animals over the course of the book, which becomes a bit wearying, but his structure prevents the material from overwhelming readers, and his enthusiasm for the topic is infectious—especially when the subject turns to the popularity of sushi in landlocked states or the perils of dealing with mackerel. , detailing the laborious process of making rice, the preparation of a myriad of fish and the storied history of the California Roll. Alternating between the cuisine's history and the key steps in a sushi chef's education, Corson puts the reader in the thick of things à la Michael Ruhlman's Making of a Chef ) presents an exhaustive look at sushi and the chefs who prepare it that will go a long way toward instilling confidence.
Thankfully, Corson ( The Secret Life of Lobsters Though the process of ordering and eating sushi isn't nearly as involved as some would think, it does require a certain amount of knowledge and etiquette to dine properly. To the uninitiated, few things can be more intimidating than a sushi bar.
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