The Art and Science of Sushi, Jun Takahashi

The Art and Science of Sushi by Jun Takahashi combines Japanese craft with knowledge of ingredients, anatomy and season. Through detailed photos and 23 recipes you learn about fish, rice, vinegar, wasabi, knives, cutting and shaping.

This is a thorough book for anyone who wants to understand why the techniques work, not just follow a recipe. Precise, good-looking and full of respect for the ingredients and traditions of sushi.