Amadan na Briona

This is an entertaining and educational book -- I could have done without all the travails of Kate, the "main character," and the other aspiring sushi chefs, but Corson included a class of students at a California sushi chef school in his narrative, telling us about sushi preparation and the sushi business through them. To me, more interesting was the history of sushi (which, naturally, was originally something very different than what you buy at the supermarket today and which you'd probably consider disgusting), as well as lots of chemistry for food science geeks (you learn all about exactly what chemicals make seafood so delicious, as well as all the ways it can go bad). Learn which fish sushi chefs consider to be true delicacies, and which are the crappy fish Japanese used to consider unworthy of sushi, but which Americans love.

Definitely made me want to go out and eat some sushi.