Morimoto: The New Art of Japanese Cooking by Masaharu Morimoto
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(Hardcover)
- Age Range: Young Adult
- Pub. Date: August 2007
- 272pp
- Sales Rank: 25,714
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Product Details
- Pub. Date: August 2007
- Publisher: DK Publishing, Inc.
- Format: Hardcover, 272pp
- Sales Rank: 25,714
- Age Range: Young Adult
- ISBN-13: 9780756631239
- ISBN: 0756631238
Synopsis
Morimoto's cooking has distinctive Japanese roots, yet it's actually, as the chef calls it, "global cooking for the 21st century." Morimoto's unique cuisine is characterized by beautiful Japanese color combinations and aromas, while the preparation infuses multicultural influences such as traditional Chinese spices and simple Italian ingredients, presented in a refined French style. Bringing all these elements home, with helpful step-by-step instructions and gorgeous photography, this accessible book explains Chef Morimoto's cooking techniques and plating philosophies and brings Japanese cooking to your own home.
More Reviews and RecommendationsBiography
Chef Morimoto has been the Japanese iron chef on the Food Network's weekly show, "Iron Chef," and its spinoff "Iron Chef America," since 1999. The show airs in the United States, Canada, Australia, Israel, and Hong Kong. Formerly the Executive Chef of the Sony Club and Nobu, Chef Morimoto now has his own restaurants in New York, Philadelphia, Tokyo, and Mumbai, and also created his own brand of sake and beer.
Customer Reviews
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Yum!by Anonymous
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August 09, 2009: What a great buy. I will never even attempt most of the recipes in this cookbook, but there are still several that I can't wait to try. It is very thick, full of innovative recipes, and contains beautiful pictures of the recipes. I'm so glad I bought it!
The New Art Of Japanese Cookingby Anonymous
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June 08, 2008: Masaharu Morimoto is better known as the original Iron Chef, star of that insanely addictive Japanese food show which pits chefs against each other in the culinary equivalent of the gunfight at the OK Corral. He might be a television personality and celebrated for his fusion cuisine which updates traditional Japanese dishes with international flair, but make no mistake: As a chef, Morimoto is old school Japanese through and through, demanding and discipline, thought and care in every dish. You can tell this from his loving one-page primers here. These range from tips on how to prepare sushi rice - from washing the grains to cooling the cooked rice - to detailed instructions, complete with step-by-step photographs, on how to cut and present sashimi. Most of the fusion recipes here are influenced by Italian cooking, although there is the occasional surprise such as Bagna Cauda with Crab Naan and the hilariously named Angry Chicken, both of which are inspired by Indian cuisine. Even if you feel intimidated by the beauty of the presentation here, the clarity of his instructions makes you feel like you could recreate the dishes if you only tried.
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