Scott Tucker Sushi For Connoisseurs For Sale Soon
Food enthusiast Scott Tucker announces an upcoming book that makes the world of sushi accessible to everyone.
SEATTLE, May 6, 2014 /PRNewswire-iReach/ — By Vera Phelps
The soon to be published book from Scott Tucker promises to introduce the world of sushi to the general public in a way that makes the often perplexing food easy for people of all backgrounds to enjoy. Tucker promises that the book will help people appreciate the subtle flavors of sushi and sashimi in the same way that connoisseurs recognize the complex flavors of wine, coffee, cheese and other foods.
“Some people will spend a thousand dollars on a single sushi meal,” says Scott Tucker. “But most people can’t begin to understand how some chunks of fish could be worth so much, or why one particular sushi chef can be so much better than another. After reading my book, people will have a much better understanding of these things that can seem so perplexing.”
According to Tucker, the book examines the history of sushi and the rise in popularity of the food throughout the past several decades. Tucker says that sushi has always been a highly desirable food, at least in Japan, but has become more popular due to increased accessibility and lower costs.
“As far as anyone can tell, there has never been a time when people didn’t enjoy fish,” says Scott Tucker. “And in Japan, sushi has a long and respected history, but in the past few decades sushi has become more common because it’s become more affordable. One hundred years ago, you couldn’t just buy sushi cheaply in grocery stores, you had to go to a restaurant with an expensive sushi chef.”
Tucker says that the book also includes detailed descriptions of the different types of fish and different cuts that make up the most common sushi dishes, as well as description of more recent innovative developments in sushi. In his writing, Scott Tucker attempts to identify the entire combination of flavors present in each dish and to give the reader a sense of what eating the food is like, but he says there is no substitute for experience.
“There’s nothing like eating the food for yourself,” says Tucker, “but hopefully people who read this book will have a little more awareness of what they’re tasting next time they bite into a roll of fatty tuna and the meal will become more enjoyable to them. It’s similar to the difference of gulping down wine, and tasting wine with some awareness of what to look for in the flavors.”
“Sushi For Connoisseurs” by Scott Tucker will be available for purchase through the author’s website in July 2014.
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SOURCE Scott Tucker