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The human worlds are surely interesting; but they can't top the lobster life on the ocean floor.\"  -- Washington Post\u003c\/p\u003e \u003cp\u003eIn this intimate portrait of an\u003cbr\u003e island lobstering community and an eccentric band of renegade biologists,\u003cbr\u003e journalist Trevor Corson escorts the reader onto the slippery decks of fishing\u003cbr\u003e boats, through danger-filled scuba dives, and deep into the churning currents\u003cbr\u003e of the Gulf of Maine to learn about the secret undersea lives of lobsters.\u003c\/p\u003e \u003cbr\u003e \u003cp\u003eThis P.S.\u003cbr\u003e edition features an extra 16 pages of insights into the book, including author\u003cbr\u003e interviews, recommended reading, and more.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49550608793873,"sku":"GOR001464280","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":49641867641105,"sku":"GOR007187765","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ WELL_READ \/ SBYB","offer_id":49709342261521,"sku":"CIN0060555599A","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":49728202113297,"sku":"CIN0060555599G","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":49759764250897,"sku":"GOR003080930","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":49950580277521,"sku":"CIN0060555599VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":50998842884369,"sku":"NIN9780060555597","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0060555599.jpg?v=1751421026"},{"product_id":"zen-of-fish-book-trevor-corson-9780060883508","title":"Zen Of Fish","description":"\u003cp\u003eEverything you never knew about sushi--its surprising origins, the colorful lives of its chefs, the bizarre behavior of the creatures that compose it--is revealed in this entertaining documentary account by the author of the highly acclaimed \u003cem\u003eThe Secret Life of Lobsters\u003c\/em\u003e.\u003c\/p\u003e\u003cp\u003eWhen a twenty-year-old woman arrives at America's first sushi-chef training academy in Los Angeles, she is unprepared for the challenges ahead: knives like swords, instructors like samurai, prejudice against female chefs, demanding Hollywood customers--and that's just the first two weeks.\u003c\/p\u003e\u003cp\u003eIn this richly reported story, journalist Trevor Corson shadows several American sushi novices and a master Japanese chef, taking the reader behind the scenes as the students strive to master the elusive art of cooking without cooking. With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. 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In revelations from the laboratory and the sea that are by turns astonishing and humorous, the lobster proves itself to be not only a delicious meal and a sustainable resource, but also an amorous master of the boudoir, a lethal boxer, and a snoopy socializer with a nose that lets it track prey and paramour alike with the skill of a bloodhound. The Secret Life of Lobsters is a rollicking oceanic odyssey punctuated by salt spray, melted butter, and predators lurking in the murky depths. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Lobster is served three ways in this fascinating book: by fisherman, scientist and the crustaceans themselves. . . . Corson, who worked aboard commercial lobster boats for two years, weaves together these three worlds. 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