Oishii: The History of Sushi (Eric C. Rath) Michelin Manhattan cooler

Manhattan cooler

These traits still find expression in the cooking of India's rapidly dwindling Parsi population―descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs

and much more

Cloth-backed printed boards

a Quinoa Dill Summer Salad or Roasted Carrot Hummus Wrap for lunch

Oishii: The History of Sushi (Eric C. Rath) Michelin Manhattan coolerSushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foodsbut they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushis development from China to Japan and then internationally, and from street food to high class cuisine. Included