Book reviews

 5.0 out of 5 stars. August 18, 2010. Kara Rhodes (Kingman, AZ). “The Best and Most Comprehensive Sushi Book in English.” I love this book. It is incredible. It goes into everything from basic preparation and tools, to lore and science. My favorite book by far as far as sushi is concerned.”

Chowhound. For Those who Live to Eat., May 11, 2010. “The book is a jewel for sushi lovers everywhere”  ”The writing is richly presented; by that I mean, it’s sophisticated but unpretentious”  “There is an impressive intellect reflected in the paragraphs” “… first class printing…” Read the review

5.0 out of 5 stars.  Metropolis, The Food Files, April 2, p. 36, 2010. Review by Yukari Sakamoto (“Tsukiji Fishmonger’s Wife”, Tokyo, Japan). “Amazing book on sushi.“… the most extensive and authoritative book- dare I say encyclopedia? – on sushi to date”. Read the review

Gourmand World Cookbook Awards 2009. Paris Cookbook Fair, February 11, 2010. Finalist. “  … takes cookbooks to a level not reached many times before”.

Sarah Wedgbury Consulting Blog, Feb. 8, 2010: “Of all the books out there written in English about sushi, for me this one by Ole Mouritsen is possibly the most interesting. – From a presentational point of view the illustrations and photographs used are of excellent quality”. Read the review

Chemistry World, December, 2009. Review by Jemima Tiller. ” This book, beautifully illustrated with photographs and original watercolours … and should be enjoyed by any reader who shares the author’s passion for sushi – including home preparation and consumption and the total experience of the sushi bar.”  Read the review

EAT Magazine, December 28, 2009.   “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. A beautiful book”  Read the review

5.0 out of 5 stars. December 14, 2009. Jeremy Emmerson (“GlobalChefs”, Austin)  “The Sushi Book You’ve Been Waiting For.” “This is the best sushi book I have ever seen, heady words I know, but just to quantify, it’s not until page 153 that the topic of preparation begins. The preceding 152 pages focus the traditions, equipment and ingredients of the world’s most simple, yet complex cuisine…”

VittlesVamp, December 3, 2009. “It was refreshing to peruse a lighter, brighter food-related book, when the refined ‘Sushi: Food for the eye, the Body & the Soul’ landed on my doorstep. … Making it all the more engaging, the book was written by a Danish professor of biophysics with a longstanding interest in gastronomy and its scientific basis.”

The Passionate Foodie, December 1, 2009. Review by Richard Auffrey. “This is a very informative and fairly comprehensive book on sushi and Japanese cuisine. It is well written, fairly easy to understand, and visually appealing. I recommend this book”

German dpa, November 23, 2009, pp. 18-19: Sushi. Review by Thilo Resenhoeft. “Ein ungewöhnliches Wissenschaftsbuch”

Chem. & Eng. News 87, November 2, 2009, pp.40-41: Learning about sushi. Review by Sarah Evert. “lavishly illustrated book” - ”a visual masterpiece” – “there is enough science inside to sate many left-brained appetites” – “an excellent reference for anybody with the remotest enquiry about sushi or any related topics”

  • Mouritsen, Ole G.: Sushi: Food for the Eye, the Body & the Soul
    Springer; New York
    1st English ed., 2009, 360pp, 429 illus., 397 in color., Hardcover
    ISBN: 978-1-4419-0617-5

    At the over-matured sushi
    the Master
    is full of regret

    - Matsuo Bashō (1644-1694)